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Crispy Chicken Shawarma
45 minPorcje: 4Nutri-Score C€€
C
45 min
45 minCrispy Chicken Shawarma
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Składniki
boneless chicken thighs (cut into thin strips)Inne800 g
olive oilSpiżarnia45 ml
shawarma spice blendPrzyprawy20 g
paprikaPrzyprawy5 g
ground cuminPrzyprawy4 g
garlic (grated)Warzywa i owoce4 kawałki
lemon juice (freshly squeezed)Warzywa i owoce30 ml
plain yogurtNabiał120 g
saltPrzyprawy6 g
black pepper (ground)Przyprawy2 g
pita bread (warmed)Piekarnia4 kawałki
tomato (sliced)Warzywa i owoce2 kawałki
red onion (thinly sliced)Warzywa i owoce1 kawałek- pickles (sliced)Warzywa i owoce80 g
- tahini sauce (for drizzling)Spiżarnia100 ml
na porcję
Wartości odżywcze
524kcal
- Węglowodany
- 36 g
- Białko
- 41 g
- Tłuszcz
- 24 g
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Serve
- Serve the shawarma immediately while the chicken is still crispy.
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