Coat the slices of the meat in a mixture of the olive oil, lemon juice, cumin, paprika, hot paprika, turmeric, cinnamon, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour, preferably overnight.
BowlRefrigerator
2
Heat a heavy pan over high heat.
⚙ Greased Flat PanStoveFrying pan
3
Add the meat and fry 4–6 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.
⚙ Adding to the hot fat and fryingStoveFrying pan
💡Sear in batches in a scorching pan: a crowded pan cools down, and the chicken steams instead of browning.
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Thin the raw tahini with water and the rest of the lemon juice until it becomes a sauce.
Bowl
5
Heat a dry pan over medium heat, and warm the gluten-free bread in it.
⚙ Greased Flat PanStoveFrying pan
6
Spread in the gluten-free bread the tahini, arrange in it the shawarma and the tomatoes, red onion and pickles, roll up and serve immediately.
962calories
65 gprotein
55 gcarbs
51 gfat
● protein 28%● carbs 24%● fat 49%
Per serving (572 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
