Recipes:

Juicy Shawarma-style chicken roll with garlic sauce, pickled vegetables and red cabbage salad, served on soft pita bread

Juicy Shawarma-style chicken roll with garlic sauce, pickled vegetables and red cabbage salad, served on soft pita bread

Recipe for 6 servings

Ingredients:

Chicken shawarma:

  • Skinless chicken breast – 900 g
  • Natural yoghurt 3-5% – 180 g
  • Canola oil – 60 g
  • Fresh garlic – 24 g
  • Lemon juice – 30 g
  • Ground sweet paprika – 18 g
  • Ground romaine cumin – 9 g
  • Ground coriander – 6 g
  • Turmeric – 6 g
  • Ground chilli peppers – 3 g
  • Onion – sliced into feathers – 45 g
  • Salt – 15 g
  • Ground black pepper – 6 g

Garlic sauce:

  • Greek yoghurt – 360 g
  • Mayonnaise – 120 g
  • Fresh garlic – 18 g
  • Lemon juice – 24 g
  • Salt – 6 g
  • White pepper – 2 g

Pickled vegetables:

  • Cucumber – 300 g
  • Carrots – 240 g
  • Red onion – 180 g
  • Spirit vinegar 10% – 120 g
  • Water – 240 g
  • Sugar – 60 g
  • Salt – 12 g
  • Bay leaf – 2 g
  • Allspice – 2 g

Red cabbage salad:

  • Red cabbage – 480 g
  • Rice vinegar – 60 g
  • Lemon juice – 30 g
  • Canola oil – 45 g
  • Sugar – 30 g
  • Salt – 9 g
  • Black pepper – 3 g

Baked goods:

  • Wheat pita bread, soft – 6 pcs. (total approx. 600 g)

Method of preparation

Chicken (Shawarma)

Clean the chicken meat and pound it to achieve even thickness. Combine all the marinade ingredients thoroughly, then add the chicken and mix until the meat is evenly coated. Leave in the cold for a minimum of 12 hours to marinate.

Then fry on a grill plate at about 200°C until intensely browned and juicy. Finally, cut into thin strips.

Garlic sauce

Finely chop the garlic or squeeze it through a press. Combine all ingredients and mix thoroughly until uniform and smooth. Refrigerate.

Pickled vegetables

Cut the vegetables into thin slices or julienne. Boil a marinade made by combining water, vinegar, sugar, salt and spices. Pour the hot marinade over the vegetables, set aside to cool, then refrigerate for at least 4 hours.

Red cabbage salad

Finely shred the cabbage. Add salt and sugar, mix thoroughly, and set aside for at least 30 minutes to soften and allow the juice to drain. Then add the remaining ingredients and mix thoroughly.

Wrapping the rolls

Heat the pita bread in a hot pan – 6-8 sec on each side. Transfer to a board. Put a portion of garlic sauce in the centre of the pita, then chicken, pickled vegetables and red cabbage salad. Roll up tightly to form a roll.

Before serving, grill both sides for 2-3 minutes each on a medium-hot grill until golden and slightly crispy.