Nwe trand أسهل شاورمة بالبيت #اكسبلور

Ingredients

• 500 g Boneless Chicken Breast (cut into thin strips)
• 1 tsp Paprika
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Salt
• 1 tsp Chicken Broth Powder (adds umami)
• ¼ tsp Ground Cardamom
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tbsp Tomato Sauce (plain, no added sugar)
• 1 tbsp Pomegranate Molasses (adds sweet‑tart depth)
• 2 tbsp Plain Yogurt (Greek or regular, full‑fat)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Olive Oil (for pan‑frying)
• 4 pieces Pita Bread (Arabic Flatbread) (soft, pocket‑style)
• 2 tbsp Mayonnaise (for spreading on pita)
• 8 slices Pickles (cucumber or turnip pickles, thinly sliced)
• 1 cup Red Cabbage (shredded)
• 1 piece Green Bell Pepper (thinly sliced)
• 1 tbsp Additional Lemon Juice (for dressing the veggie mix)

Instructions

1. Slice the Chicken

   Place the chicken breast on a cutting board and cut it into thin, bite‑size strips (about ½ cm thick).

   Time: PT5M

2. Prepare the Spice Marinade

   In a mixing bowl combine paprika, black pepper, salt, chicken broth powder, ground cardamom, garlic powder, onion powder, tomato sauce, and pomegranate molasses. Add the yogurt and lemon juice, then stir until a smooth paste forms.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken strips to the bowl, toss to coat evenly with the spice paste. Let it sit for 5 minutes while you prepare the other ingredients (or refrigerate up to 2 hours for deeper flavor).

   Time: PT5M

4. Cook the Chicken

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the marinated chicken strips in a single layer. Cook 3‑4 minutes per side, stirring occasionally, until the pieces are golden and cooked through.

   Time: PT8M

   Temperature: Medium‑high

5. Prepare the Veggie Mix

   While the chicken cooks, shred the red cabbage, slice the green bell pepper, and place them in a small bowl. Drizzle with 1 tbsp lemon juice, toss, and set aside.

   Time: PT5M

6. Spread Condiments on Pita

   Lay each pita flat on a clean surface. Spread a thin layer of mayonnaise on one half of each pita. Add a few slices of pickles on top of the mayo.

   Time: PT3M

7. Assemble the Shawarma Wraps

   Place a generous portion of cooked chicken strips down the center of each pita. Top with the cabbage‑pepper mix, then roll the pita tightly, folding the sides inward.

   Time: PT5M

8. Final Pan‑Fry (Optional Crispy Finish)

   Wipe the skillet clean, return to medium‑high heat, and place each rolled shawarma seam‑side down. Press gently and fry 1‑2 minutes per side until the bread is lightly crisp and golden.

   Time: PT3M

   Temperature: Medium‑high

9. Serve

   Transfer the hot shawarma wraps to a serving plate, cut in half if desired, and enjoy while warm.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless Chicken Breast: Chicken thigh fillets, Turkey breast strips
• Instead of Paprika: Smoked paprika, Sweet chili powder
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt, Kosher salt
• Instead of Chicken Broth Powder: Bouillon cube (crushed), Vegetable broth powder
• Instead of Ground Cardamom: Ground cinnamon (smaller amount)
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Onion Powder: Finely grated fresh onion (½ small onion)
• Instead of Tomato Sauce: Ketchup (reduced sugar), Tomato paste diluted with water
• Instead of Pomegranate Molasses: Date syrup, Balsamic reduction
• Instead of Plain Yogurt: Sour cream, Greek yogurt
• Instead of Lemon Juice: Lime juice, White wine vinegar (½ tsp)
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Pita Bread (Arabic Flatbread): Tortilla, Naan
• Instead of Mayonnaise: Greek yogurt, Tahini
• Instead of Pickles: Olives, Pickled jalapeños
• Instead of Red Cabbage: Green cabbage, Shredded lettuce
• Instead of Green Bell Pepper: Red bell pepper, Jalapeño (less sweet)
• Instead of Additional Lemon Juice: Lime juice

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Wooden Spoon or Spatula
• Frying Pan / Skillet
• Wooden Skewers (optional)
• Tongs (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Marinating the chicken with the spice‑yogurt paste
• Cooking the chicken strips until just golden (avoid over‑cooking)
• Using skewers or stacking strips to mimic traditional shawarma shape
• Final quick pan‑fry to crisp the pita without drying the filling

Chef Tips from the Video

• Slice the chicken against the grain for tenderness.
• Use a hot pan and let it preheat before adding oil for a better sear.
• If you like extra heat, add a pinch of cayenne pepper to the spice mix.
• Serve with a side of garlic sauce or tahini for added richness.

Troubleshooting

Storage

Refrigerator: Store cooked chicken, veggie mix, and assembled wraps separately in airtight containers for up to 3 days.

Freezer: Raw marinated chicken can be frozen for up to 2 months; thaw before cooking. Cooked wraps are not recommended for freezing.

Room temperature: Do not leave assembled wraps at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in the refrigerator for deeper flavor.
• Prepare the cabbage‑pepper mix and store in a sealed container; add lemon juice just before assembling.
• Cook the chicken ahead of time and reheat briefly in the skillet before assembling.

Frequently Asked Questions