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Chicken shawarma sandwiches

Juicy, spiced chicken shawarma in warm sandwich form.
Tangy lemon-garlic sauces, creamy tahini, and fresh crunch.
Every bite feels bold, cozy, and seriously craveable.

lunch ⏱ 150 min 650 kcal / portion 55.0 g carbs / portion (estimated) eggglutenmilkmustard 🔗 Original source

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Chicken shawarma sandwiches
v4 · rb0e705f985 20260727Z1751 2½ tbsp lemon juice 8 pieces garlic clove 20 g ginger 1½ tsp ground cumin ¾ tbsp sumac ¼ tsp ground cardamom 105 ml olive oil 4 pieces flatbread 20 g dill 100 g tahini 50 g parsley water to taste 🌀 combine marinade base dry-fry turmeric paprika cumin sumac cardamom and ras el hanout until their aroma is released 🌀 mix spices into marinade and season with salt and black pepper pat dry chicken and massage chicken into marinade with olive oil and coriander stems and leaves ⏱ 2-3 h cover and leave the chicken in the fridge to marinade or overnight 🌀 mix red onion cucumber dill sumac white wine vinegar olive oil with salt blitz tahini sauce lemon juice tahini parsley garlic water and pinch of salt until completely smooth with honey-like consistency and adjust water blitz zhoug coriander parsley green chilli cumin cardamom caster sugar garlic olive oil with water and salt into a coarse paste 🔥 preheat the oven to 180°C 🍳 ⏱ 3 min griddle chicken on high heat until nicely brown 🔥 ⏱ 6 min transfer chicken to oven tray and cook until cooked through ⏳ rest chicken for a few minutes then cut into 1 centimetre thick slices 🍳 ⏱ 1 min wipe griddle pan add remaining olive oil and warm flatbreads in the pan after moistening outside with a little water spoon tahini sauce onto each flatbread 🍽 assemble sandwiches with sliced chicken on top of tahini sauce spoon salsa over the chicken spoon zhoug over each serving 🍽 finish with parsley and dill then roll and serve at once Chicken Shawarma Sandwiches 🎉 ¼ tsp ground turmeric ¾ tsp sweet paprika ¾ tsp ras el hanout 8 pieces chicken thigh 25 g coriander salt to taste black pepper to taste 1 piece red onion 0.5 pieces cucumber 4 tsp white wine vinegar 3 pieces green chilli caster sugar to taste 1¼ tbsp 1.34 pieces 10 g ground turmeric, sweet paprika, ras el hanout ¾ tsp ¼ tbsp ⅛ tsp chicken thigh, coriander 26 ml olive oil salt, black pepper red onion, cucumber, white wine vinegar 10 g 10 g dill 2 g 17 g parsley green chilli, caster sugar 26 ml 1¼ tbsp 2.66 pieces 4 pieces 10 g ¾ tsp ⅛ tsp 26 ml ½ tbsp
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Preparation steps

  1. combine marinade base
  2. dry-fry turmeric paprika cumin sumac cardamom and ras el hanout until their aroma is released
  3. mix spices into marinade and season with salt and black pepper
  4. pat dry chicken and massage chicken into marinade with olive oil and coriander stems and leaves
  5. cover and leave the chicken in the fridge to marinade for 2 to 3 hours or overnight
  6. mix red onion cucumber dill sumac white wine vinegar olive oil with salt
  7. blitz tahini sauce lemon juice tahini parsley garlic water and pinch of salt until completely smooth with honey-like consistency and adjust water
  8. blitz zhoug coriander parsley green chilli cumin cardamom caster sugar garlic olive oil with water and salt into a coarse paste
  9. preheat the oven to 180°C
  10. griddle chicken on high heat for 3 minutes per side until nicely brown
  11. transfer chicken to oven tray and cook for about 6 minutes until cooked through
  12. rest chicken for a few minutes then cut into 1 centimetre thick slices
  13. wipe griddle pan add remaining olive oil and warm flatbreads in the pan for about 1 minute per side after moistening outside with a little water
  14. spoon tahini sauce onto each flatbread
  15. assemble sandwiches with sliced chicken on top of tahini sauce
  16. spoon salsa over the chicken
  17. spoon zhoug over each serving
  18. finish with parsley and dill then roll and serve at once

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