Shawarma with chicken
1 serving
20 minutes
Recipe by Andrey Zavarnitsyn, chef of the restaurants "Meatless"
1
Salt and pepper the chicken thigh. Grill it on the barbecue rack.
- Chicken fillet: 150 g
- Ground black pepper: 1 g
- Salt: 0 g
- Vegetable oil: 10 ml
2
Cut the fried chicken fillet into pieces of 1 x 1.5 cm.
- Chicken fillet: 150 g
3
Slice tomatoes into 3 mm thick rounds. Cut red onions into rings 1 mm thick. Slice cucumbers into rounds 2 mm thick.
- Tomatoes: 25 g
- Red onion: 10 g
- Cucumbers: 30 g
4
Shred red and white cabbage into strips 1.5 mm thick. Add salt and sugar. Mix, massage separately, drizzle with vegetable oil, and let sit for 10 minutes.
- Red cabbage: 40 g
- White cabbage: 40 g
- Salt: 0 g
- Sugar: 1 g
- Vegetable oil: 10 ml
5
Spread chipotle sauce with mayonnaise on the lavash, then add pieces of chicken on top. Next, layer red cabbage, Ranch sauce, white cabbage, aioli sauce, Korean-style carrots, red onion, cucumber, and tomato.
- Chipotle Pepper Paste: 30 g
- Chicken fillet: 150 g
- Red cabbage: 40 g
- Ranch sauce: 30 g
- White cabbage: 40 g
- Aioli sauce: 30 g
- Korean style carrots: 25 g
- Red onion: 10 g
- Cucumbers: 30 g
- Tomatoes: 25 g
6
Wrap the lavash in an envelope shape like a roll (22 cm long, 6 cm in diameter).
7
Grill the shawarma on the barbecue grate on all sides until golden brown and with grill marks.