Homemade Chicken Shawarma
2 servings
20 minutes
Making shawarma at home is easier than it seems. You just need to get some thin Armenian lavash and learn the secret of a delicious filling. The main trick in this recipe is the Korean carrots and red onions, which add piquancy and pungency to the rather featureless chicken meat. The advantage of homemade shawarma over store-bought is obvious - at least you will know exactly what you added to it.
1
First, prepare the sauce to let it infuse well. For this, mix sour cream, finely chopped herbs, pressed garlic, salt, pepper, and spices.
- Sour cream: 2 tablespoons
- Green: 1 bunch
- Garlic: 3 cloves
- Salt: to taste
- Spices: to taste
2
Cut the chicken fillet in half lengthwise, season with salt and pepper, sprinkle with a spice mix, drizzle with olive oil, rub it in and let it marinate for 10 minutes.
- Chicken breast fillet: 200 g
- Salt: to taste
- Spices: to taste
- Olive oil: to taste
3
Fry the fillet in vegetable oil on both sides until golden brown.
- Chicken breast fillet: 200 g
- Vegetable oil: to taste
4
Slice the red onion into thin strips.
- Red onion: 1 head
5
Marinate the onion with salt and sugar in wine vinegar.
- Red onion: 1 head
- Salt: to taste
- Sugar: to taste
- White wine vinegar: 0.5 teaspoon
6
Cut the vegetables into strips.
- Tomatoes: 1 piece
- Young cabbage: 100 g
- Cucumbers: 2 pieces
- Sweet pepper: 1 piece
- Korean style carrots: 100 g
7
Spread the lavash, apply sauce, and top with vegetables.
- Armenian lavash: 4 pieces
- Sour cream: 2 tablespoons
- Tomatoes: 1 piece
- Young cabbage: 100 g
- Cucumbers: 2 pieces
- Sweet pepper: 1 piece
- Korean style carrots: 100 g
8
Slice the chicken breast and place it on the vegetables.
- Chicken breast fillet: 200 g
9
Carefully roll the lavash tightly into a tube and fry on a hot grill pan. Serve immediately.
- Armenian lavash: 4 pieces
- Vegetable oil: to taste