Mix the slices of the chicken with the olive oil, cumin, paprika, turmeric, cinnamon, baharat, salt and black pepper and let sit 20 minutes.
Bowl
2
Heat a heavy pan over high heat.
⚙ Greased Flat PanStoveFrying pan
3
Add the slices of the chicken in a single layer and fry 4–5 minutes per side, until the chicken is golden and cooked through.
Stove
4
Transfer the chicken to a cutting board and slice into thin strips.
KnifeCutting board
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, cucumber and garlic, drizzle the lemon juice on top, roll up and serve immediately.
718calories
50 gprotein
51 gcarbs
33 gfat
● protein 29%● carbs 29%● fat 42%
Per serving (407 g), of 4 servings
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Tahini sauce: measured in cup in this recipe: 1 cup = 240 g · 665 kcal per 100 g · More about Tahini sauce →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Cucumber: measured in pieces: one ≈ 100 g · 12 kcal per 100 g · More about Cucumber →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Lemon juice: measured in cup in this recipe: 1 cup = 212 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (5) · 🍳 One cooking vessel
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)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
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