Shawarma with turkey, salad and tomato

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   For the marinade, peel 2 cloves of garlic and chop finely. Wash the mint, shake dry and chop finely. Mix lemon juice, cumin, cloves, paprika, 1/2 tsp. pepper, mint and garlic. Wash the meat and dab dry.

2. 2

   Place them side by side in a flat form, pour marinade over them and leave them covered in the fridge for about 3 hours. For the spread, peel and finely chop 1 clove of garlic. Mix yoghurt, sour cream, tahini and garlic. Season to taste with salt and pepper. Clean, wash and drain the salad and cut into very fine strips. Wash tomatoes, dab dry, clean and chop finely. Lift meat out of the marinade, dab dry. Heat oil in a pan, fry meat in it for about 2 minutes on each side, remove and cut into thin strips. Wash parsley, shake dry and cut into fine strips. Mix salad, tomatoes and meat.

3. 3

   Wash tomatoes, dab dry, clean and chop finely. Lift meat out of the marinade, dab dry. Heat oil in a pan, fry meat in it for about 2 minutes on each side, remove and cut into thin strips. Wash parsley, shake dry and cut into fine strips. Mix salad, tomatoes and meat. Heat bread in a pan without fat on each side for 15-20 seconds. Spread one side of the bread with the yoghurt cream, spread the salad mix evenly on top, sprinkle with parsley and chili flakes, wrap flat bread on 2 sides and serve

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
490 kcal

CARBS
34 g

FATS
20 g

PROTEINS
42 g