Coat the strips of the chicken in a mixture of the olive oil, cumin, smoked paprika, turmeric, ras el hanout, salt and black pepper, cover and marinate in the fridge at least 1 hour.
BowlRefrigerator
2
Heat a heavy pan over high heat.
⚙ Greased Flat PanStoveFrying pan
3
Add the strips of the chicken in a single layer and fry 4 minutes per side, until the chicken is golden and cooked through.
Stove
4
Heat a dry pan over medium heat, and warm the lafas in it.
⚙ Greased Flat PanStoveFrying pan
5
Mix the tahini, lemon juice and garlic.
6
Gradually add cold water while stirring, until the sauce is the texture of cream.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
7
Fill the lafas with the shawarma and add the tomatoes and red onion. Drizzle the tahini sauce over the filling and serve immediately.
958calories
67 gprotein
60 gcarbs
48 gfat
● protein 29%● carbs 26%● fat 46%
Per serving (423 g), of 4 servings
To assemble ·
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Ras el hanout: measured in tsp in this recipe: 1 tsp = 5 g · 278 kcal per 100 g · More about Ras el hanout →
🔧 Tools needed (4) · 🍳 One cooking vessel
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)
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