Coat the slices of the chicken in a mixture of the olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, garlic, salt and black pepper, cover and marinate in the fridge at least 2 hours.
BowlRefrigerator
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 3–4 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 pita in it.
⚙ Greased Flat PanStoveFrying pan
6
Spread in the pita the tahini, arrange in it the shawarma and the tomatoes and sauerkraut, roll up and serve immediately.
742calories
70 gprotein
57 gcarbs
22 gfat
● protein 39%● carbs 32%● fat 29%
Per serving (654 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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