Plat
Crispy Chicken Shawarma
45 minPour 4Nutri-Score C€€
C
45 min
45 minCrispy Chicken Shawarma
ce qu’il vous faut
Ingrédients
boneless chicken thighs (cut into thin strips)Autres800 g
olive oilÉpicerie45 ml
shawarma spice blendÉpices20 g
paprikaÉpices5 g
ground cuminÉpices4 g
garlic (grated)Fruits et légumes4 morceaux
lemon juice (freshly squeezed)Fruits et légumes30 ml
plain yogurtProduits laitiers120 g
saltÉpices6 g
black pepper (ground)Épices2 g
pita bread (warmed)Boulangerie4 morceaux
tomato (sliced)Fruits et légumes2 morceaux
red onion (thinly sliced)Fruits et légumes1 morceau- pickles (sliced)Fruits et légumes80 g
- tahini sauce (for drizzling)Épicerie100 ml
par portion
Nutrition
524kcal
- Glucides
- 36 g
- Protéines
- 41 g
- Lipides
- 24 g
pas à pas
Préparation
- Étape 1
Marinate the chicken
- In a bowl, combine the chicken strips with olive oil, shawarma spice blend, paprika, cumin, grated garlic, lemon juice, yogurt, salt and pepper.
- Mix well so every piece is coated, then cover and let marinate.
- Étape 2
Sear until crispy
- Heat a large pan over high heat until very hot.
- Add the chicken in a single layer and sear without moving it so it forms a crispy crust.
- Flip and continue cooking until deeply browned and cooked through.
- Étape 3
Assemble the shawarma
- Warm the pita breads.
- Fill each pita with the crispy chicken, sliced tomato, red onion and pickles.
- Drizzle generously with tahini sauce and roll up tightly.
- Étape 4
Serve
- Serve the shawarma immediately while the chicken is still crispy.
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