Shawarma with yogurt
2 servings
30 minutes
Shawarma with yogurt is a Mediterranean variation of the beloved street food that combines tender chicken meat with aromatic sauce. The natural yogurt adds lightness and a refreshing flavor note, while spices like curry and black pepper give it a kick. Historically, shawarma traces back to Middle Eastern traditions where meat wrapped in flatbread was a convenient and hearty meal for travelers. This recipe is an excellent choice for a light yet nutritious snack that can be taken on the go or enjoyed hot straight off the grill. The lavash slightly toasted in a pan gives the dish a pleasant crispy texture, while fresh vegetables complement it with a balance of flavors. Perfect for friendly gatherings or quick lunches, it offers a sense of home comfort in every bite.
1
Cut the chicken breast into thin strips and fry until golden brown in a dry pan with curry and lemon juice.
- Chicken breast: 200 g
- Curry powder: pinch
- Lemon juice: to taste
2
Peel the cucumber and cut it into strips. Also chop the tomato finely.
- Cucumbers: 1 piece
- Tomatoes: 1 piece
3
Preparing the sauce: Mix yogurt, curry, lemon juice, and pepper. Squeeze in garlic and mix everything thoroughly.
- Plain (natural) yoghurt: 10 tablespoons
- Curry powder: pinch
- Lemon juice: to taste
- Ground black pepper: to taste
- Garlic: 1 clove
4
Cut the lavash into two parts. Spread 4 tablespoons of sauce on each part. Place half a cucumber and half a tomato. On top of the vegetables, add half of the chicken breast and drizzle with two tablespoons of sauce. Do the same with the second lavash.
- Armenian lavash: 1 piece
- Plain (natural) yoghurt: 10 tablespoons
- Cucumbers: 1 piece
- Tomatoes: 1 piece
- Chicken breast: 200 g
- Plain (natural) yoghurt: 10 tablespoons
5
Now we wrap our shawarma. First, we fold one side of the lavash, then tightly roll it into a tube. Like a pancake, but larger in size.
6
Before serving, place the shawarma on a grill or skillet and heat it on both sides, toasting the lavash. Note: heat the shawarma without oil, on a dry and hot surface.
7
Serve immediately so the lavash doesn't soak up the sauce.
