Shawarma

Ingredients

• 350 g whole wheat flour
• Salt
• 250 ml plant-based drink (plant milk) (e.g. almond drink)
• 0.5 tsp dry yeast
• 1 tsp brown sugar
• 1 tbsp Olive Oil
• 1 kg chicken breast fillet (or tofu for vegan option)
• 350 g chickpeas (drained weight)
• 1 chili pepper
• 2 large garlic cloves
• 0.5 bunch fresh coriander
• 2 ground cloves
• 1 tsp turmeric powder
• 2 tsp cumin
• 0.5 tsp cardamom powder
• 1 tbsp paprika powder
• a pinch of cayenne pepper
• 1 tsp salt
• 50 ml sesame oil (or vegetable oil of choice)
• 1 tbsp tahini (sesame paste)
• 2 tbsp lemon juice
• 100 g natural yogurt
• a pinch of paprika powder
• a pinch of cayenne pepper
• 1 garlic clove (pressed)
• 1 cucumber
• 3 tomatoes
• 2 onions
• 0.5 Avocado
• 0.5 bunch coriander

Instructions

1. 1.

   For the dough: Mix flour with a pinch of salt. Heat milk in a pot. Dissolve yeast and sugar in it. Then add flour to a bowl and gradually work it into a smooth dough with the milk. Shape the dough into a ball, brush with a little oil and let it rise covered at room temperature for approx. 2 hours. Knead the dough on a floured surface and shape it into 6 balls. Roll out the dough balls on a floured surface and bake them in a hot pan without fat from both sides. Repeat the process until all flatbreads are baked.

2. 2.

   Now cut the chicken breast into cubes. Drain the chickpeas. Finely chop the chili pepper, garlic cloves and coriander. Mix spices in a bowl and combine with the chopped chili-garlic mixture and oil to make a spice mix. Add the chicken breast and chickpeas to the spice mix and marinate in the refrigerator for at least 2-3 hours, or overnight.

3. 3.

   Preheat oven to 220 °C. Place the marinated chicken and chickpeas on a baking sheet and bake for approx. 15 minutes.

4. 4.

   In the meantime, mix all ingredients for the sauce together into a creamy mass and set aside. Cut the ingredients for filling. Quarter the cucumber and cut it into cubes. Slice the tomato. Finely chop the onions. Remove the pit from the avocado and cut it into cubes. Wash and shake the coriander dry.

5. 5.

   Finally, spread the flatbread with the yogurt cream, evenly fill with chicken and chickpeas and the salad mix and garnish with coriander. Enjoy Shawarma immediately.