Usuba
Chicken Shawarma on Lavash
Crispy shawarma with sweet and spicy sauce, sautéed chicken, caramelized onions and Korean-style carrots. The lavash is brushed with egg and fried until golden brown.
- Total
- 30 min
- Standard serving
- 302.2 g
Ingredients
Total 9
Instructions
- 1
Step 1
Boil the chicken until cooked through. Chop or shred into pieces. Fry in vegetable oil until golden brown.
- 2
Step 2
Slice the onion into half-rings. Fry in vegetable oil until golden brown. Drain the oil and transfer to a separate dish.
- 3
Step 3
Cut the cherry tomatoes into quarters.
- 4
Step 4
Mix mayonnaise and ketchup in equal proportions for the sauce.
- 5
Step 5
Beat the eggs with a whisk. Use to coat the lavash inside and outside.
- 6
Step 6
Cut the lavash into 6 pieces.
- 7
Step 7
Take a piece of lavash. Coat with egg, then sauce. Arrange onions, Korean-style carrots, and tomatoes. Place chicken in the center. Roll into a tube.
- 8
Step 8
Brush the roll with egg on both sides. Fry in a pan or on a grill on both sides until golden brown.
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