Chicken Schwarma, pita, garlic dip

FULL METHOD & RECIPE CARD WILL BE AVAILABLE SOON.

READY IN: 20 MINS

INGREDIENTS‭:‬

Chicken maryland fillet

Garlic sauce

Shawarma spice mix

Flatbread

Tomato

Cucumber

Red onion

Parsley

 

Allergens: Wheat, gluten, yeast, onion, garlic

Pantry staples: Cooking oil, salt, vinegar: white, white wine or red wine (optional)

NOTE‭: ‬We have included a recipe to pickle the onion, this is optional. The recipe will work just as well with raw onion.

 

METHOD‭:‬

1. Prepare the ingredients: Wash the vegetables. Cut the tomato and cucumber into a small dice. Cut half of the onion into thin wedges. Cut the remaining onion into a small dice. Thinly slice the parsley. Slice the chicken into thin strips. Combine the chicken, shawarma spice and a pinch of salt in a small bowl; mix well.

2. Make the pickled onion: Place the onion wedges in a small bowl with a pinch of salt, half a teaspoon of sugar and a tablespoon of vinegar; mix very well. Set aside for five minutes, then pour off excess liquid.

3. Cook the chicken: Heat a splash of oil in a frying pan over high heat; cook the chicken, in batches, for five minutes or until cooked through and fragrant.

4. Make the salad: Combine the tomato, onion, cucumber and parsley in a bowl.

5. Heat the flatbread: Heat the flatbread directly over a gas flame, in a frying pan or in the oven until soft and warmed through.

6. To serve: Divide the flatbread between the serving plates. Top with the garlic sauce, chicken, salad and pickled onion.

 

For downloadable pdf version, click here.