Chicken Shawarma with Tortilla Bread

Name: Chicken Shawarma with Tortilla Bread
Ingredients: 4 boneless, skinless chicken breasts, sliced, or 1 whole chicken, boneless and cut into cubes; For the marinade:; 1 large container plain yogurt; 1 teaspoon black pepper; 1/2 teaspoon curry powder; 1/2 teaspoon paprika; 1 teaspoon chicken seasoning; Pinch sumac; 1 tablespoon mustard; 1 teaspoon dried oregano; 1 teaspoon salt; 2 cloves garlic, minced; For the shawarma:; 1 large onion, sliced; 2 green chili peppers, sliced; 2 tablespoons tahini (sesame paste); For the tortilla bread dough:; 3 cups all-purpose flour (about 375 grams); 1 tablespoon instant yeast; 1 tablespoon sugar; 2 tablespoons oil; Water, as needed for kneading

سالي سيد @sally_zone

مصر

A fantastic new marinade

سالي سيد @sally_zone

مصر

A fantastic new marinade

Saved

Ingredients

4boneless, skinless chicken breasts, sliced, or 1 whole chicken, boneless and cut into cubes
For the marinade:
1large container plain yogurt
1 teaspoonblack pepper
1/2 teaspooncurry powder
1/2 teaspoonpaprika
1 teaspoonchicken seasoning
Pinchsumac
1 tablespoonmustard
1 teaspoondried oregano
1 teaspoonsalt
2 clovesgarlic, minced
For the shawarma:
1large onion, sliced
2green chili peppers, sliced
2 tablespoonstahini (sesame paste)
For the tortilla bread dough:
3 cupsall-purpose flour (about 375 grams)
1 tablespooninstant yeast
1 tablespoonsugar
2 tablespoonsoil
Water, as needed for kneading

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Steps

1

Marinate the chicken with all the marinade ingredients and let it sit as long as possible.
2

To make the bread, mix all the dough ingredients together and gradually add water while kneading until you have a soft, non-sticky dough. Let it rise for 1 hour.
3

In a nonstick skillet, add a little oil and the sliced onion. Sauté until softened, then add the chicken and cook until it changes color. Add the chili peppers and 1/2 cup water (about 120 ml), and let the shawarma cook on low heat while you finish making the bread.
4

Divide the dough into 10 balls. Roll each ball out on a floured surface into a circle.
5

Cook each circle on a griddle or in a nonstick skillet on the stovetop until golden, then flip to cook the other side.
6

Repeat until all the dough balls are cooked.
7

Prepare the shawarma sauce by mixing 2 tablespoons tahini, 2 tablespoons yogurt, 2 tablespoons mayonnaise, and 1 tablespoon mustard. Spread the sauce on the tortilla bread, add the chicken filling to one side, top with pickled cucumbers and French fries, then roll it up.
8

Serve the shawarma hot and enjoy.