Oven-Baked Chicken Shawarma with homemade sauerkraut – Gluten-free version
Homemade oven-baked chicken shawarma with Middle Eastern spices - like from the market, but healthier and made in your own home Gluten-free version: Gluten-free bread.
Coat the strips of the chicken in a mixture of the olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, ground coriander, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour, preferably overnight.
BowlRefrigerator
3
Preheat the oven to 220°C (430°F).
Oven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Spread the strips of the chicken on the baking sheet, side by side.
Baking pan
5
Bake 25–30 minutes, until the liquid evaporates and the chicken browns. Flip once halfway through baking.
OvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Heat a dry pan over medium heat, and warm the gluten-free bread in it.
StoveFrying pan
7
Remove the outer leaves of the cabbage.
8
Slice the cabbage into thin ribbons.
KnifeCutting board
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Put the cabbage in a large bowl, sprinkle the salt over it and knead by hand for 5 minutes, until the cabbage softens and releases liquid.
Bowl
💡Salt at 2–2.5% of the cabbage's weight: less than that and the good bacteria don't thrive and the cabbage may spoil; more and it's too salty and ferments less.
10
Pack the cabbage tightly into a clean jar, with the liquid it released, until it is completely covered by liquid.
Jar
💡All the cabbage must be under the liquid: oxygen is the enemy of fermentation, and a piece sticking out above it can spoil the whole jar.
11
Close and leave at room temperature, away from the sun, 7–14 days, until the cabbage is as sour as you like.
12
Move to the fridge.
Refrigerator
13
Halve the gluten-free bread, spread in it the tahini, arrange in it the shawarma and the tomatoes and sauerkraut and serve immediately.
921calories
56 gprotein
58 gcarbs
49 gfat
● protein 25%● carbs 26%● fat 49%
Per serving, servings (calculated for this version)
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
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)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
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.
