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 pita in it.
StoveFrying pan
7
Mix the tahini and lemon juice and season with salt.
8
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.
9
Halve the pita, spread in it the tahini, arrange in it the shawarma and the tomatoes and sauerkraut and serve immediately.
906calories
55 gprotein
58 gcarbs
49 gfat
● protein 25%● carbs 26%● fat 49%
Per serving, servings (calculated for this version)
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
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.
