Usuba
Chicken Shawarma in Lavash
Crispy shawarma with creamy garlic sauce, pickled red onion, and Korean-style carrots. Chicken fillet is fried until golden, vegetables are cut into thin strips, everything is layered on thin lavash and grilled. The result is an aromatic, piquant dish with contrasting textures.
- Total
- 20 min
- Standard serving
- 935.9 g
Ingredients
Total 18- Tomatoes
60 g≈ 4 slice - Parsley
25 g≈ 1/2 bunch - Sour cream
15 ml≈ 1 tbsp - Garlic
4.5 g≈ 1.5 clove - Armenian Lavash
300 g≈ 2 pcs - Chicken breast fillet
100 g≈ 1/2 pcs - Young cabbage
50 g - Cucumbers
150 g≈ 1 pcs - Sweet pepper
75 g≈ 1/2 pcs - Salt
to taste - White Wine Vinegar
1.25 ml≈ 1/4 tsp - Olive oil
to taste≈ 1/4 tsp - Korean-style Carrot
50 g - Herbs
25 g≈ 1/2 bunch - Red onion
75 g≈ 2.5 slice - Sugar
to taste≈ 1/4 tsp - Spices
to taste - Vegetable oil
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Mix sour cream, finely chopped herbs, garlic passed through a press, salt, pepper and spices. Let the sauce infuse.
- 2
Step 2
Cut the chicken fillet in half lengthwise. Salt, pepper, sprinkle with spices, drizzle with olive oil and rub well. Let it marinate for 10 minutes.
- 3
Step 3
Fry the fillet in vegetable oil on both sides until golden brown.
- 4
Step 4
Slice the red onion into thin strips.
- 5
Step 5
Marinate the onion in wine vinegar with salt and sugar.
- 6
Step 6
Slice the tomatoes, cucumbers, sweet pepper and young cabbage into thin strips.
- 7
Step 7
Lay out the lavash, spread sauce on it, and arrange the vegetables: cabbage, Korean-style carrots, pickled onions, tomatoes, cucumbers, and bell pepper.
- 8
Step 8
Slice the fried chicken fillet and arrange it on top of the vegetables.
- 9
Step 9
Roll the lavash tightly into a tube. Fry on a hot grill pan until crispy. Serve immediately.
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