Ingredients:
For the Chicken:
2 lbs (900g) boneless chicken thighs or breasts, sliced
3 tablespoons plain yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional)
Salt and pepper to taste
For the Sauce:
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon mustard (optional)
1 teaspoon garlic powder
1 teaspoon lemon juice
For Serving:
Pita bread or tortillas
Lettuce, shredded
Tomato slices
Pickles
Onion slices
Cheese (optional)
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Instructions:
1. Marinate the Chicken:
In a large bowl, mix yogurt, olive oil, lemon juice, garlic powder, paprika, cumin, onion powder, cayenne pepper, salt, and pepper.
Add the chicken slices and mix well to coat.
Cover and marinate in the fridge for at least 1 hour (overnight is better).
2. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat.
Cook the marinated chicken for about 6–8 minutes, turning until browned and cooked through.
Remove from heat and let rest for a couple of minutes.
3. Make the Sauce:
In a small bowl, mix mayonnaise, ketchup, garlic powder, lemon juice, and mustard (if using).
Adjust flavor to taste.
4. Assemble the Shawarma:
Warm the pita bread or tortillas.
Spread the sauce on the bread.
Add cooked chicken, lettuce, tomato, pickles, onions, and cheese if desired.
Roll up like a wrap or fold in half.
5. Optional: Toast it!
For a crispy outside, toast the wrap in a pan or sandwich press for 2–3 minutes.
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