Chicken Shawarma with Napa Cabbage
Description
In addition to the chicken and cabbage, we'll add a little homemade Korean-style carrot and a pickled cucumber. We'll make the sauce ourselves, from sour cream, tomato, and garlic, with adjika added. Shawarma is simply perfect for lunch—you won't be able to resist such a delicious treat, believe me. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cut the chicken fillets into pieces of any size; optionally sprinkle with your favorite spices.
- 3
Step 3
Cut the Napa cabbage into thin strips.
- 4
Step 4
Pan-fry the chicken fillets in a skillet for about 8–10 minutes until cooked through. You can fry them without oil, or with a small amount.
- 5
Step 5
For the sauce, mix sour cream, adjika, tomato paste, and garlic.
- 6
Step 6
Place the cabbage on the lavash and lightly drizzle with sauce.
- 7
Step 7
Spread Korean-style carrots on top.
- 8
Step 8
Next, add the chicken pieces.
- 9
Step 9
Pour the remaining sauce over everything and arrange the salted cucumber cut into strips.
- 10
Step 10
Roll the lavash into a roll.
- 11
Step 11
Fry the lavash in a skillet on both sides until golden brown.
- 12
Step 12
Done. Serve with herbs.