Shawarma with turkey and salad
very easy
40 mins
40 mins
Ingredients
- 3 Garlic cloves
- 2-3 stem(s) Mint
- 5-6 Tbsp Lemon juice
- 1/2 TEASPOON ground cumin
- 1 pinch ground cloves
- 1 TEASPOON Sweet peppers
- 7-10 Tbsp salt and pepper
- 4 Turkey escalope (approx. 125 g each)
- 250 g Cream yoghurt
- 5 TSP Tahina (sesame paste; glass; Turkish grocery store)
- 1/2 small iceberg lettuce
- 4 Tomatoes
- 3 Stem(s) flat leaf parsley
- 4 Arabic flatbreads
- 2-3 TABLESPOONS Oil
- 1/2 TEASPOON Chili Flakes
Directions
- 1
For the marinade, peel the garlic and finely chop 2 cloves. Wash mint, shake dry and chop. Mix lemon juice, cumin, clove, paprika, 1/2 tsp. pepper, mint and chopped garlic.
- 2
Wash the meat, dab dry and place next to each other in a flat dish. Pour marinade over it and cover and let it stand in the refrigerator for about 3 hours.
- 3
For the sauce, stir yoghurt and Tahina until smooth. Chop a clove of garlic very finely and stir in. Season to taste with salt and pepper.
- 4
Preheat oven (electric cooker: 150°C/circulating air: 125°C/gas: level 2). Clean, wash, spin dry and cut the salad into fine strips. Wash and chop the tomatoes. Wash parsley, shake dry and cut into fine strips.
- 5
Bake the bread in the oven for 3-5 minutes. Remove the meat from the marinade, dab dry. Heat oil in a pan. Fry the meat for about 3 minutes on each side. Season with salt. Take out and cut into thin strips.
- 6
Immediately spread the salad mix and meat on the bread, leaving a rim of approx. 2 cm all around. Drizzle tahina sauce over it and sprinkle with chili flakes. Roll up flatbreads.
Nutrition Facts
460 kcal
33 g
17 g
41 g
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