Chicken Shawarma Wrap
Ingredients
4 small size Arabic breads
For the Chicken:
- 4 boneless chicken breasts
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 4 garlic cloves, crushed
- ¼ teaspoon ground Mastic (optional)
- the juice of 1 lemon
- 5 tablespoons olive oil
- ! onion, sliced
- 1 to 2 tomatoes, diced
- 2 to 3 salad leaves, chopped
For the tahini sauce:
- 100 g tahini
- 150 ml lemon juice
- 40 g flat parsley leaves, chopped
- 30 ml water
- 1 teaspoon sea salt
Method
- Pre-heat the oven to 180C / 350 F
- Cut the chicken in 1 cm strips and mix with spices, lemon and oil.
- Place in the centre rack of a hot oven for 20 minutes.
- In the meantime prepare the tahini sauce. In a bowl, mix lemon, tahini and salt. Because tahini is made from crushed sesame seeds, and is in effect a form of butter it will clump up and become thick when you add juice.
- Add a little water to thin it down.
- Once you achieve the desired consistency, which is that of single cream, add the chopped parsley.
- Take the chicken out of the oven and either serve it with bread and salad on the side, or roll it in a wrap.
- Separate the Arabic bread and place it on a work surface.
- Pile the tomatoes, onions and lettuce in the centre, and top with chicken slices.
- Drizzle with tahini sauce, roll the bread over the filling, cut in half, place on a serving plate and eat.
20 minutes
Cooking time
20 minutes
Preparation time
4
Serves
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