Homemade Chicken Shawarma
⏳ Time
20 minutes
🥕 Ingredients
18
🍽️ Servings
2
Description
Making shawarma at home is easier than it seems. You just need to get some thin Armenian lavash and learn the secret to a delicious filling. In this recipe, the main highlight is the Korean-style carrots and red onion, which add a piquant and spicy touch to the otherwise bland chicken meat. The advantage of homemade shawarma over store-bought is clear — at least you will know exactly what ingredients you added.
Ingredients
- Tomatoes - 1 piece
- Parsley - 1 bunch
- Sour Cream - 2 spoons
- Garlic - 3 cloves
- Armenian Lavash - 4 pieces
- Chicken fillet - 5 oz
- White Cabbage - 5 oz
- Cucumbers - 2 pieces
- Sweet Pepper - 1 piece
- Salt - to taste
- Champagne Vinegar - ½ spoons
- Olive Oil - to taste
- Korean-style Carrots - 5 oz
- Herbs - 1 bunch
- Spanish onions - 1 head
- Sugar - to taste
- Spices - to taste
- Vegetable Oil - to taste
Step by Step guide
Step 1
First, prepare the sauce so that it can infuse and develop its flavors. To do this, mix sour cream, finely chopped herbs, garlic pressed through a garlic press, salt, pepper, and spices.
Step 2
Slice the chicken breast in half lengthwise, season with salt and pepper, sprinkle with a spice mixture, drizzle with olive oil, rub it in, and let marinate for 10 minutes.
Step 3
Sear the fillet in vegetable oil on both sides until golden brown.
Step 4
Slice the red onion into thin strips.
Step 5
Marinate the onion with salt and sugar in wine vinegar.
Step 6
Cut the vegetables into julienne strips.
Step 7
Lay out the flatbread, spread the sauce over it, and top it with the vegetables.
Step 8
Slice the chicken breast and place it on top of the vegetables.
Step 9
Carefully roll the lavash tightly into a tube and grill it on a hot griddle pan. Serve immediately.
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