Shawarma

Ingredients

• 600g Chicken breast fillets
• 150g Plain yogurt
• 1 TL Ground cumin
• 1 TL Ground turmeric
• 1/2 TL Ground coriander
• 1/2 TL Sweet paprika powder
• 1/4 TL Cayenne pepper
• 2 EL Lemon juice
• 2 EL Olive oil
• 2 Zehen Garlic cloves
• 1/2 TL Salt
• 1/4 TL Black pepper
• 4 Flatbreads (approx. 20 cm diameter)
• 1/2 Cucumber
• 2 Roma tomatoes
• 1 klein Small red onion
• 4 EL Tahini sauce
• Optional Fresh parsley for garnish

Instructions

1. Slice the chicken breast fillets into strips about 0.5 cm thick, then cut into bite-sized pieces. In a large bowl, thoroughly combine the yogurt, cumin, turmeric, coriander, paprika powder, cayenne pepper, lemon juice, olive oil, minced garlic, salt, and pepper.
2. Add the chicken strips to the marinade, mix well, and let marinate in the refrigerator for at least 30 minutes, or ideally 2-4 hours.
3. Preheat the oven to 200°C (400°F) conventional heat or 180°C (350°F) convection. Spread the marinated chicken strips evenly on a baking sheet lined with parchment paper.
4. Bake the chicken for 20-25 minutes, flipping once, until cooked through and lightly browned. The exact baking time may vary depending on the thickness of the chicken strips.
5. While the chicken bakes, slice the cucumber and tomatoes into thin slices or strips. Halve the red onion and slice it into very fine strips.
6. Lightly warm the flatbreads in a dry pan or in the oven until soft and pliable. Be careful not to let them get crispy.
7. Spread a generous amount of tahini sauce on each flatbread. Then, layer the baked chicken evenly on top.
8. Top with the prepared cucumber, tomato, and onion slices. Tightly roll up the flatbread and serve immediately, optionally garnished with fresh parsley.

Nutrition