Chicken Shawarma
⏳ Time
20 minutes
🥕 Ingredients
15
🍽️ Servings
1
Description
Recipe by Andrew Smith, chef at local restaurants.
Ingredients
- Chicken fillet - 5.3 oz
- Chipotle Pepper Paste - 1.1 oz
- Ground Black Pepper - ½ g
- Vegetable Oil - 0 fl oz
- Armenian Lavash - 1 piece
- Red Currant - 1.4 oz
- White Cabbage - 1.4 oz
- Salt - 0 oz
- Sugar - ½ g
- Ranch Dressing - 1.1 oz
- Aioli Sauce - 1.1 oz
- Spanish onions - 0.4 oz
- Tomatoes - 0.9 oz
- Cucumbers - 1.1 oz
- Korean-style Carrots - 0.9 oz
Step by Step guide
Step 1
Season the chicken thigh with salt and pepper. Grill it on the barbecue rack.
Step 2
Cut the fried chicken breast into pieces measuring 1 x 1.5 cm.
Step 3
Slice the tomatoes into 3 mm thick rounds. Cut the red onion into 1 mm thick rings. Slice the cucumbers into 2 mm thick rounds.
Step 4
Shred the red and white cabbage into strips about 1.5 mm thick. Add salt and sugar. Mix well, gently massage separately, drizzle with vegetable oil, and let sit for 10 minutes.
Step 5
Spread chipotle sauce mixed with mayonnaise over the lavash, then add pieces of chicken on top. Next, layer red cabbage, Ranch dressing, white cabbage, aioli sauce, Korean-style carrots, red onion, cucumber, and tomato.
Step 6
Fold the lavash into an envelope shape to form a roll (22 cm long and 6 cm in diameter).
Step 7
Grill the shawarma on the barbecue grill on all sides until golden brown and marked with grill lines.
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