Coat the slices of the chicken in a mixture of the olive oil, yogurt, lemon juice, cumin, paprika, turmeric, oregano, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour.
BowlRefrigerator
3
Heat a heavy pan over high heat.
⚙ Greased Flat PanStoveFrying pan
4
Add the slices of the chicken in a single layer and fry 4 minutes per side, until the chicken is golden and cooked through.
Stove
5
Heat a dry pan over medium heat, and warm the pita in it.
⚙ Greased Flat PanStoveFrying pan
6
Spread in the pita the Greek yogurt, arrange in it the shawarma and the tomatoes, cucumber, red onion and parsley, roll up and serve immediately.
627calories
52 gprotein
57 gcarbs
20 gfat
● protein 33%● carbs 37%● fat 29%
Per serving (499 g), of 4 servings
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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)
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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