Chicken Shawarma

Ingredients

• 9 filet Chicken breast fillets (boneless, skinless, cut into medium pieces)
• 1 oignon Medium onion (peeled and thinly sliced)
• 2 cuillères à soupe Plain Greek yogurt (or any thick plain yogurt)
• 125 ml Vegetable oil (or olive oil) (about ½ cup)
• 0.5 cuillère à soupe All‑purpose chicken spice blend (prepared or store‑bought)
• 0.5 cuillère à café White pepper (freshly ground if possible)
• 0.5 cuillère à soupe Ground anise (or ground anise seeds)
• 0.5 cuillère à soupe Ground coriander (or fresh chopped coriander added after cooking)
• 0.5 cuillère à soupe Ground chili (adjust to taste)
• 1 cuillère à café Curry powder (mild)
• 0.5 cuillère à soupe Smoked paprika (for the chicken, plus 1 teaspoon for the salad)
• 0.5 cuillère à soupe Salt (plus an extra 1 teaspoon for the salad)
• 200 g Salad mix (grated carrots, red cabbage) (ready‑made or homemade)
• 2 cuillères à soupe Hamburger sauce (or cocktail sauce, mayo+ketchup) (to taste)
• 6 pièce Pita bread or wrap (preferably soft)

Instructions

1. Cut the chicken

   Cut the 9 chicken breast fillets into medium‑sized pieces.

   Time: PT5M

2. Prepare the marinade

   In a large bowl, add the cut chicken, the thinly sliced onion, 2 tablespoons of plain Greek yogurt, 125 ml oil, the all‑purpose chicken spice blend, white pepper, anise, coriander, chili, curry, smoked paprika and salt. Mix well until each piece is coated.

   Time: PT5M

3. Marinate (optional)

   Cover the bowl and let it marinate in the refrigerator for 1 to 2 hours for more flavor. You can also cook immediately.

   Time: PT0M

4. Cook the chicken

   Heat the wok or large pan over medium heat without adding extra oil (the chicken is already oiled). Sauté the pieces for 15 to 20 minutes, stirring regularly until they are nicely browned and cooked through.

   Time: PT18M

   Temperature: medium heat

5. Final seasoning

   Sprinkle an extra teaspoon of chicken seasoning and, if desired, a little salt. Mix and cook for another 2 to 3 minutes.

   Time: PT3M

   Temperature: medium heat

6. Prepare the salad

   In a bowl, combine the salad mix (carrots, red cabbage) with 2 tablespoons of hamburger sauce, 1 teaspoon of chicken seasoning, 1 teaspoon of smoked paprika and 1 teaspoon of salt. Stir well.

   Time: PT5M

7. Assemble the shawarmas

   On each pita, spread a thin layer of hamburger sauce, add a portion of cooked chicken, then generously top with seasoned salad. Roll tightly, folding the edges.

   Time: PT5M

8. Grill the shawarmas

   Heat a clean pan over medium‑high heat. Place the folded shawarmas and brown them for 1 to 2 minutes on each side until the bread is lightly crisp.

   Time: PT3M

   Temperature: medium‑high heat

9. Serve or keep warm

   Wrap the shawarmas in aluminum foil to keep them warm or serve immediately.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g