Chicken shawarma
Description
The dish is prepared without unnecessary complications. Probably, everyone has tried shawarma—it's sold on every corner! To make chicken shawarma at home, use chicken fillet; I don't recommend using legs or bone-in meat, as you'll exhaust yourself separating the meat from the bones later. Often, shawarma includes Korean-style carrots, mushrooms, or fresh cucumbers. Cabbage is also commonly added. Basically, feel free to adjust the filling ingredients to your own taste. The ready dish can now be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the chicken and cut it into small pieces, either cubes or strips. Prepare the spices: one teaspoon each of curry, paprika, and mixed peppers. By the way, I recommend using soy sauce instead of salt. Mix all the spices with the soy sauce and marinate the chicken. You can use a regular polyethylene bag, place the chicken inside, seal it, and refrigerate for an hour or half an hour.
- 3
Step 3
Prepare the sauce: mix sour cream, mayonnaise, dried herbs (such as dill and parsley), and minced garlic.
- 4
Step 4
Mix everything. You might end up with more sauce than needed, but you can confidently use it with other dishes as well.
- 5
Step 5
Prepare the remaining ingredients: cut the pickled cucumbers into strips, chop the tomatoes into small pieces, and slice the onion into half-rings.
- 6
Step 6
Heat a frying pan, pour in vegetable oil, and let it heat up. Then add the prepared chicken, arranging it in a single layer. Sear for just one minute on one side.
- 7
Step 7
Then flip to the other side, add soy sauce. The chicken should be fried for about 3-4 minutes total. It must be fried, not stewed, over high heat. Set the cooked chicken aside and let it cool.
- 8
Step 8
Place the ingredients on one side of the lavash, leaving space at the edges so the lavash can be easily folded from the bottom and sides.
- 9
Step 9
Add the sauce, you can repeat the layer of ingredients and spray with sauce again.
- 10
Step 10
Now wrap the shawarma: start from the bottom, then fold in the sides, making sure the ingredients don't spill out.
- 11
Step 11
That's it.
- 12
Step 12
Then make a couple more turns so the ingredients aren't visible. But don't make the shawarma too thick. Trim off excess lavash. You can brush the lavash with the same sauce at the end to seal the shawarma.
- 13
Step 13
Fry the ready-made shawarma on a dry (or with a small amount of oil) frying pan on all sides.
- 14
Step 14
The shawarma should sear and slightly brown.
- 15
Step 15
You can wrap the ready-made shawarma in napkins or food wrap, in the best traditions of street food kiosks.
- 16
Step 16
This is what it looks like when sliced.