Dubai: Shawarma

Name: Dubai: Shawarma
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 TABLESPOON + 1-2 teaspoons lemon juice; 3 TABLESPOONS Oil; 1 pinch ground cumin; 1 pinch ground cloves; 1/2 TEASPOON Sweet peppers; 7-10 Tbsp Pepper; 250 g Chicken filet; 200 g Whole milk yoghurt; 75 g Tahin (sesame paste); 7-10 Tbsp Salt; 100 g Baby Romaine Lettuce; 2 Tomatoes; 4 Turkish flat cakes, alternatively tortilla flat cakes (Lavash breads); 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Garlic cloves
1 TABLESPOON + 1-2 teaspoons lemon juice
3 TABLESPOONS Oil
1 pinch ground cumin
1 pinch ground cloves
1/2 TEASPOON Sweet peppers
7-10 Tbsp Pepper
250 g Chicken filet
200 g Whole milk yoghurt
75 g Tahin (sesame paste)
7-10 Tbsp Salt
100 g Baby Romaine Lettuce
2 Tomatoes
4 Turkish flat cakes, alternatively tortilla flat cakes (Lavash breads)
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely chop the garlic cloves. Mix half the garlic, 1 tbsp lemon juice, 2 tbsp oil, cumin, cloves, paprika and pepper. Wash the meat, dab dry and mix with the spice marinade. Marinate the meat for approx. 1 hour in the refrigerator
2
Mix the remaining garlic, yoghurt and tahini. Season with salt, pepper and 1-2 teaspoons lemon juice. Clean, wash and cut the salad into strips. Wash, clean and chop the tomatoes
3
Heat 1 tablespoon of oil in a frying pan. Remove the meat from the marinade and fry in the hot oil over medium heat for about 10 minutes, turning. Remove from the pan and cut into strips. Mix meat, lettuce and tomatoes
4
Heat the breads one after the other in a pan without fat for about 20 seconds on each side. Remove from the pan and spread with yoghurt. Spread the salad mix on top, leaving about 2 cm of edge free all around. Whip the bread from one side over the filling, then roll it up. Wrap in aluminium foil if necessary and serve
5
Waiting time approx. 1 hour