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Crispy Chicken Shawarma
Plat

Crispy Chicken Shawarma

1 h 35Pour 2Nutri-Score C€€
par @wi_taste1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • chicken thighs (boneless, cut into strips)Viandes600 g
  • plain yogurtProduits laitiers80 g
  • olive oil (for the marinade)Épicerie30 ml
  • lemon (juiced)Fruits et légumes1 morceau
  • paprikaÉpices2 g
  • garlic powder (for the marinade)Épices2 g
  • cumin (ground)Épices2 g
  • coriander (ground)Épices2 g
  • chili powderÉpices1 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • tomato pasteÉpicerie30 g
  • waterAutres60 ml
  • garlic powder (for the red sauce)Épices1,5 g
  • olive oil (for the red sauce)Épicerie15 ml
  • Lebanese pita breadBoulangerie2 morceaux
  • garlic sauce (toum)Autres60 g
  • pickles (sliced)Fruits et légumes60 g

par portion

Nutrition

778kcal

Glucides
45 g
Protéines
65 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Plaque de cuisson
  • Poêle
  • Pinceau de cuisine

pas à pas

Préparation

  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.
    Étape 1

  2. Broil the chicken

    • Spread the marinated chicken on a baking tray.
    • Broil on high, flipping halfway through, until cooked and crispy.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4
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