This went down very well and easier than making lamb kebabs / chicken shawarma.
Based on Romy's recipe.
Heat a frying pan over medium heat and give a good spray with vegetable oil. Add 4 grated/ minced large cloves of garlic and 8 chopped spring onions (including green part). Stir then cook for 2-3 minutes. Add a rounded half teaspoon of chilli powder and cook for a further minute.
Add 1tsp each of turmeric, ground coriander, cumin, salt and black pepper along with 2tsp of tomato puree, 3 tsp pomegranate molasses and a chopped small handful of coriander. Mix well so evenly coated and then add 500g chicken mince. Stir thoroughly to break up the mince. Cover with lid and cook on lower heat for 10 minutes stirring every now and then. Add a heaped tablespoon of greek yogurt and cook for a further 2 minutes.
Remove from heat and leave to rest for 5 minutes.
Serve in pita breads with side salad and pickled jalapeños for those who like more heat.
