Jerusalem Shawarma

Prepare sauce for shawarma. Mix 3 grams of finely chopped cilantro, mayonnaise (preferably homemade), 100 grams of yogurt, sriracha sauce, Georgian adjika, 3 grams of finely chopped garlic, and 2 grams of tandoori. You will need 50 grams of this sauce for shawarma; the leftovers can be eaten with something else.

Prepare another sauce for shawarma. Mix tahini, water, 30 grams of yogurt, salt, and cumin to taste. There will be more sauce than needed; only 20 grams are required for the shawarma.

Prepare homemade adjika. Grind 500 grams of bell peppers, 500 grams of tomatoes, red onion, celery stalks, chili pepper, 5 grams of garlic and 5 grams of cilantro in a meat grinder. Strain to remove excess moisture, add a little olive oil and salt. For shawarma, you will need 15 grams of this sauce.

Marinate the chicken in a mixture of onion and remaining yogurt. Let it sit for 3-4 hours. Then bake in the oven for 10-15 minutes at a temperature of 200-220 degrees. This marinade is enough for a large amount of chicken meat — about 1 kg; you can prepare several portions at once.

Spread the lavash, add all three sauces, finely chopped 10 grams of bell pepper, white cabbage, 30 grams of tomatoes, pickled cucumber, and 100 grams of chicken. Tightly roll the shawarma and place it on the press grill.