Shawarma with Radish and Arugula
Description
It's perfect for both special occasions and everyday meals. In addition to radish, you can add any vegetables to the filling—Korean-style carrots, tomatoes, sautéed mushrooms, and the like. You can make the sauce more piquant by adding fresh garlic and hot chili pepper to it. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients for making shawarma. Wash the radish, cucumber, and arugula together with the chicken fillet under running water, and pat dry with paper towels.
- 2
Step 2
Cut the fillet in half lengthwise, pound it well, and fry in a skillet for about 3 minutes on each side. Season with salt and pepper on both sides.
- 3
Step 3
Cut the cucumber into thin matchsticks, cut the radish into matchsticks or thin rounds, mix the sour cream, mayonnaise, and ketchup for the sauce. If desired, you can add minced garlic to the sauce.
- 4
Step 4
Lay the thin, long lavash on a flat surface, place all the arugula on top of it, and drizzle it lightly with sauce.
- 5
Step 5
Cut the pan-fried fillet into thin strips and arrange on arugula.
- 6
Step 6
Place all the radishes on the fillet.
- 7
Step 7
Next, add the cucumber, drizzle it with the sauce as well, and sprinkle with grated hard cheese.
- 8
Step 8
Roll the lavash into a roll, tucking the edges inward, and grill on a grill pan for about 2 minutes per side over medium heat.
- 9
Step 9
Cut the finished shawarma with arugula and radish in half and serve immediately.