Coat the strips 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 2 hours.
BowlRefrigerator
3
Heat a heavy pan over high heat.
StoveFrying pan
4
Add the chicken and fry 5–7 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.
StoveFrying 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.
5
Heat a dry pan over medium heat, and warm the gluten-free bread in it.
StoveFrying pan
6
Mix the tahini and lemon juice and season with salt.
7
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡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.
8
Spread the tahini in the gluten-free bread, fill with the shawarma and serve with the vegetable salad and hot sauce.
725calories
68 gprotein
49 gcarbs
27 gfat
● protein 39%● carbs 27%● fat 34%
Per serving, servings (calculated for this version)
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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)
By the steps, as the recipe is built now: another version or addition can change the list.
