Homemade Chicken Shawarma Delight

A hearty and delicious snack — just what you need! Classic shawarma with chicken is a very tasty dish. And when prepared at home, it is also healthy. Vegetables, meat, flatbread — everything complements each other perfectly. This is a great option for a hearty snack.
cook time: 40 min
Caleb Huxley
Homemade Chicken Shawarma Delight

Nutrition Facts (per serving)

146
Calories
7g
Fat
11g
Carbs
9g
Protein

Ingredients (2 portions)

Basic:

Tomatoes 1 pc
Salt to taste
Vegetable oil 20 g
Dry spices to taste
Mayonnaise 50 g
cucumbers 1 pc
Cabbage 150 g
Ketchup 50 g
Chicken fillet 250 g
Lavash thin 100 g

Recipe instructions

Step 1

Step 1
How to make classic chicken shawarma? To prepare shawarma, prepare everything you need. Vegetables — cucumber and tomato, wash well. You can use both regular white cabbage and Beijing cabbage. I like the Beijing one better, since it is softer in itself, and children also like this kind of shawarma more. For the sauce, combine mayonnaise and ketchup in a small bowl. Mix them well until smooth.

Step 2

Step 2
Cut the chicken fillet into thin strips and fry in a hot frying pan with the addition of a small amount of vegetable oil. Add salt and spices to taste. For spices I use ground pepper, paprika and dried basil. When I fry meat for shawarma, I sprinkle it with spices quite liberally, as this will be the main taste and aroma of the finished dish.

Step 3

Step 3
Chop the cabbage thinly. If you use white cabbage, then crush it a little with your hands so that it becomes a little softer.

Step 4

Step 4
Cut the cucumber and tomato into thin strips.

Step 5

Step 5
Place a sheet of pita bread on the table and brush it with the prepared ketchup and mayonnaise sauce. There is no need to smear along the edges of the sheet. Leave some space to make it easy to roll. Place shredded cabbage on pita bread.

Step 6

Step 6
Add fried meat, cucumbers and tomatoes. If desired, add a little salt to the filling.

Step 7

Step 7
Fold the pita bread on both sides along the long edges until it reaches the filling, and then roll it into a roll. Press down a little to make the shawarma firmer.

Step 8

Step 8
Fry the finished shawarma in a dry frying pan or on the grill on both sides until golden brown. Why fry shawarma? When fried, the lavash sheet dries out a little and a very appetizing crispy crust forms on the outside, and a juicy filling will be waiting for you inside.

Step 9

Step 9
A hearty and tasty dish is ready! Help yourself while itʼs still warm. Bon appetit!

Additional rubrics

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