Grilled chicken shawarma

Name: Grilled chicken shawarma
Ingredients: 2 flatbreads; 300 g chicken breast; 1 teaspoon salt; 1 teaspoon sweet paprika; 1/2 teaspoon curry powder; 1/4 teaspoon ground pepper; 1/2 teaspoon garlic powder; 200 g French fries; 30 g hot sauce; 30 g sauce for French fries; 2 medium tomatoes (300 g); 40 g lettuce or cabbage; 30 g kebab sauce; 40 g pickles (optional); 30 g mayonnaise (optional); 30 g ketchup (optional)

Sandwiches - Grilled chicken shawarma by Leontina K. - Recipia

Grilled chicken shawarma is usually served hot, with grilled chicken and French fries rolled up in flatbread. The sauces, tomatoes and lettuce give the filling texture and hold it together. For the chicken breast, I choose pieces that are as close in thickness as possible so they brown evenly. Prep: 20 minutes. Cook: 14 minutes. Total time: 34 minutes. Servings: 2. About 900 kcal and 49 g protein per serving.

Ingredients

2 flatbreads
300 g chicken breast
1 teaspoon salt
1 teaspoon sweet paprika
1/2 teaspoon curry powder
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
200 g French fries
30 g hot sauce
30 g sauce for French fries
2 medium tomatoes (300 g)
40 g lettuce or cabbage
30 g kebab sauce
40 g pickles (optional)
30 g mayonnaise (optional)
30 g ketchup (optional)

Preparation

1. Season the chicken breast with the salt, sweet paprika, curry, pepper and garlic powder. 2. Put it on the hot grill and cook for 7 minutes on each side, until browned and no longer pink in the center. Set it aside for a little while, then cut it into bite-size pieces. 3. Slice the tomatoes and prepare the lettuce or cabbage. Divide the French fries and sauces into two portions. 4. Spread the hot sauce on each flatbread. Put half the chicken and fries in the middle of each one, then add the sauce for the fries, tomatoes, kebab sauce and lettuce. If using pickles, mayonnaise or ketchup, add them now. 5. Roll up the flatbreads and wrap them in cling film so they don't come apart. Aluminum foil would have been better, but I didn't have any at home.

Notes

If one part of the chicken breast is much thicker than the rest, flatten it slightly before seasoning; the thickness changes the grilling time. Very juicy tomatoes can make the flatbread soggy, so remove the part with the seeds before slicing them. Turning the chicken is the step I rush the least: I let it get browned marks on the first side. If making it ahead, keep the cooked chicken separate from the vegetables and assemble the flatbreads when serving; the chicken keeps in the fridge for up to 3 days. Serve a few pickles on the side if you want something tangy with the fries. Cabbage can replace the lettuce, while mayonnaise and ketchup are optional additions. Regular flatbreads contain gluten, so check the label if you need a gluten-free option.