My Chicken Shawarma

Name: My Chicken Shawarma
Total time: 3000 s
Ingredients: 3 large chicken breasts; 1 large onion; 1 large green bell pepper; 1 large tomato; 2 tablespoons plain yogurt (about 30 grams); 1 teaspoon tahini (about 5 grams); 2 tablespoons vinegar (about 30 ml); 2 tablespoons lemon juice (about 30 ml); 2 garlic cloves; Spices:; Salt to taste; Black pepper, cilantro, ginger, nutmeg; Chinese kebab spice, 2 chicken bouillon cubes, a pinch of curry powder and turmeric

هند أسامة @cook_4894713

أمريكا

My Chicken Shawarma

هند أسامة @cook_4894713

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Ingredients

50 minutes

3large chicken breasts
1large onion
1large green bell pepper
1large tomato
2 tablespoonsplain yogurt (about 30 grams)
1 teaspoontahini (about 5 grams)
2 tablespoonsvinegar (about 30 ml)
2 tablespoonslemon juice (about 30 ml)
2garlic cloves
Spices:
Salt to taste
Black pepper, cilantro, ginger, nutmeg
Chinese kebab spice, 2 chicken bouillon cubes, a pinch of curry powder and turmeric

Saved

Steps

50 minutes

1

Cut half of the large onion into fairly large pieces. Sauté them in a pot with a little oil until golden. Add enough water to fill the pot halfway (or a bit more), then add the chicken breasts. Add the following spices: salt to taste, cilantro, black pepper, ginger, Chinese kebab spice, nutmeg, chicken bouillon cube, 1 tablespoon vinegar, 1 tablespoon lemon juice, and 2 garlic cloves. Stir and cook until the chicken is done.
2

Slice the green bell pepper and tomato into thin strips. Dice the remaining half of the onion into small cubes.
3

In a bowl, combine 2 tablespoons yogurt, 1 teaspoon tahini, 1 tablespoon vinegar, 1 tablespoon lemon juice, black pepper, cilantro, Chinese kebab spice, nutmeg, a little salt, ginger, a pinch of turmeric, and curry powder.
4

Mix all the ingredients together well.
5

Once the chicken is cooked, remove it from the water and cut it into thin strips. *You can use the cooking water for soup.*
6

In the same pot (after removing the broth), add the chicken strips, the sauce you just made, and the chopped vegetables. Add 3 tablespoons of oil (about 45 ml) to prevent sticking. Sauté everything over heat until the chicken and vegetables absorb the sauce and look well combined.
7

Spread mayonnaise, mustard, and ketchup on flatbread, add the desired amount of shawarma, and serve hot.