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Crispy Chicken Shawarma
1 Std. 35 Min.Für 2Nutri-Score C€€
C
1 Std. 35 Min.
1 Std. 35 Min.Crispy Chicken Shawarma
was Sie brauchen
Zutaten
chicken thighs (boneless, cut into strips)Fleisch600 g
plain yogurtMilchprodukte80 g
olive oil (for the marinade)Vorräte30 ml
lemon (juiced)Obst & Gemüse1 Stück
paprikaGewürze2 g
garlic powder (for the marinade)Gewürze2 g
cumin (ground)Gewürze2 g
coriander (ground)Gewürze2 g
chili powderGewürze1 g
saltGewürze5 g
black pepper (ground)Gewürze2 g
tomato pasteVorräte30 g
waterAndere60 ml- garlic powder (for the red sauce)Gewürze1,5 g
- olive oil (for the red sauce)Vorräte15 ml
Lebanese pita breadBackwaren2 Stücke- garlic sauce (toum)Andere60 g
pickles (sliced)Obst & Gemüse60 g
pro Portion
Nährwerte
778kcal
- Kohlenhydrate
- 45 g
- Eiweiß
- 65 g
- Fett
- 38 g
was Sie verwenden
Utensilien
Rührschüssel
Backblech
Bratpfanne
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Marinate the chicken
- Place the chicken in a bowl with the yogurt, olive oil, lemon juice and spices.
- Mix well to coat, then let marinate for at least 1 hour.
- Schritt 2
Broil the chicken
- Spread the marinated chicken on a baking tray.
- Broil on high, flipping halfway through, until cooked and crispy.
- Schritt 3
Make the red sauce
- On low heat, add the tomato paste to a pan and thin it out with water.
- Add the garlic powder and olive oil, then cook for 2–3 minutes.
- Schritt 4
Assemble the shawarma
- Spread garlic sauce on the pita, add the chicken, then the pickles.
- Fold the pita, brush it with the red sauce and toast in a pan on both sides until the bread is crispy.