Homemade Chicken Shawarma
Sandwiches • Peruvian
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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