Homemade chicken shawarma

Name: Homemade chicken shawarma
Ingredients: 600 g chicken breast; 8 g Kotányi chicken seasoning; 2 g ground coriander; 15 ml oil; 600 g potatoes; 500 ml sunflower oil; 200 g yogurt; 100 g sour cream; 5 g mint; 1 garlic clove; 4 flatbreads; 200 g cabbage; 1 medium onion (150 g); 2 medium tomatoes (250 g); 2 pickles (100 g); 60 ml hot sauce

Meat - Homemade chicken shawarma by Maria H. - Recipia

Homemade chicken shawarma gets its distinctive touch from the mint in the yogurt sauce, with browned chicken, fries, and fresh and pickled vegetables. In a warm flatbread, the chicken and fries sit alongside cabbage, onion, tomatoes, and pickles, with hot sauce added to taste. I keep the hot sauce close by and add it separately to each flatbread. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Serves: 4. Approximately 420 kcal and 28 g protein per serving.

Ingredients

For the chicken

600 g chicken breast
8 g Kotányi chicken seasoning
2 g ground coriander
15 ml oil

For the fries

600 g potatoes
500 ml sunflower oil

For the sauce

200 g yogurt
100 g sour cream
5 g mint
1 garlic clove

For the filling

4 flatbreads
200 g cabbage
1 medium onion (150 g)
2 medium tomatoes (250 g)
2 pickles (100 g)
60 ml hot sauce

Preparation

1. Pat the chicken breast dry with paper towels and cut it into strips of similar thickness. Toss with 8 g chicken seasoning and the coriander, then chill for 10 minutes. 2. Peel the potatoes and cut them into sticks about 1 cm thick. 3. Heat 500 ml oil in a saucepan and fry the potatoes for 12 minutes, until golden. Transfer them to paper towels. 4. Slice the cabbage, onion, tomatoes, and pickles. Mix the yogurt with the sour cream, mint, and grated garlic. 5. Heat 15 ml oil in a clean skillet and fry the chicken for 10 minutes, turning the strips, until browned and cooked through. 6. Warm the flatbreads in a dry skillet for 2 minutes in total. Fill them with chicken, fries, vegetables, and sauce, then add hot sauce to taste.

Notes

Chicken breast strips of similar thickness cook evenly. Very thin ones can dry out before the thicker ones are done. Thicker-cut fries need a few extra minutes compared with thin sticks. If the pickles are very juicy, leave them to drain before filling the flatbreads. You can slice the vegetables and mix the sauce earlier, but keep them separate. The cooked dish keeps in the fridge for up to 3 days. I serve it with cold ayran. For a sauce without sour cream, use 200 g plain yogurt with the mint and garlic. The flatbreads contain gluten, and the yogurt and sour cream contain dairy.