Shawarma with Kefir Sauce
Main Dishes • Turkish
Description
Shawarma with Kefir Sauce
Ingredients
- Chicken Thighs 20 oz
- Armenian Lavash 4 pieces
- Mayonnaise 5 oz
- Kefir 5 fl oz
- Sour Cream 5 oz
- Khmeli-suneli 1 teaspoon
- Curry 1 teaspoon
- Paprika 1½ teaspoons
- Garlic 6 cloves
- Soy Sauce 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- TABASCO® to taste
- Sugar 0.7 tablespoons
- Lemon 1 piece
- Dijon Mustard 1 tablespoon
- Tomatoes 2 pieces
- Courgette 1 piece
- Onion ½ piece
- Butter 0 oz
Step-by-Step Guide
Step 1
Remove the bones from the chicken thighs. Cut into strips of 3x2 cm. Marinate the chicken for 30 minutes. Add: 3 tablespoons of soy sauce, 2/3 tablespoon of sugar, 3 crushed cloves of garlic, pepper, and a bit of TABASCO.
Step 2
Prepare the sauce: pour in 100 ml of kefir (can use buttermilk), 100 ml of sour cream, 100 ml of mayonnaise, Dijon mustard, a few drops of lemon juice, ½ teaspoon of salt, a couple of pinches of sugar, khmeli-suneli, paprika, curry, and 3 large cloves of garlic from a garlic press. Mix everything together. Let it sit for about 40 minutes, or better yet, prepare it the day before and refrigerate overnight.
Step 3
Finely chop the onion (if the onion is large, use half). You should have a small amount of onion. Soak the onion in boiling water for 1.5 minutes. Dice the tomatoes and cucumber. Mix all the vegetables together.
Step 4
Heat a frying pan well. You can add a little sunflower oil and fry the chicken until golden brown.
Step 5
Remove from heat and drain on paper towels to remove excess fat. Finely chop the chicken.
Step 6
Lay out the lavash. In the place where the filling will go, pour some sauce, add the chicken, vegetables, and drizzle more sauce on top. Fold it by tucking the lavash from the bottom over the filling, folding the sides towards the filling, and rolling it forward.
Step 7
In a grill pan, melt the butter and place the shawarma. Fry for about a minute on each side over high heat.
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