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🍽️ Chicken Shawarma with Flatbread

599 kcal · 30 min · 4 servings

Ingredients

• 350 g whole wheat flour
• salt
• 250 ml plant-based drink (plant milk) (e.g. almond drink)
• 0.5 tsp dried yeast
• 1 tsp raw cane sugar
• 1 tbsp olive oil
• 1 kg chicken breast fillet (or for the vegan variant tofu)
• 350 g chickpeas (jar; drained weight)
• 1 chili pepper
• 2 large garlic cloves
• 0.5 bunch fresh coriander
• 2 ground cloves
• 1 tsp turmeric powder
• 2 tsp cumin
• 0.5 tsp cardamom powder
• 1 tbsp paprika powder
• 1 pinch cayenne pepper
• 1 tsp salt
• 50 ml sesame oil (or plant oil of your choice)
• 1 tbsp tahini (sesame paste)
• 2 tbsp lemon juice
• 100 g plain yogurt
• 1 pinch paprika powder
• 1 pinch cayenne pepper
• 1 garlic clove (pressed)
• 1 cucumber
• 3 tomatoes
• 2 onions
• 0.5 avocado
• 0.5 bunch coriander

Instructions

1. 1. Mix flour and a pinch of salt in a bowl.
2. 2. Warm milk in a pot.
3. 3. Dissolve yeast and sugar in the warm milk.
4. 4. Add the milk mixture to the flour gradually.
5. 5. Knead everything into a smooth dough.
6. 6. Shape the dough into a ball.
7. 7. Brush the dough ball with a little oil.
8. 8. Let the dough rise covered at room temperature for approx. 2 hours.
9. 9. Knead the dough on a floured surface.
10. 10. Divide the dough into 6 equal portions and form balls.
11. 11. Roll out the dough balls flat on a floured surface.
12. 12. Bake the flatbreads in a hot, fat-free pan on both sides.
13. 13. Repeat the baking process until all breads are done.
14. 14. Cut the chicken breast into small cubes.
15. 15. Drain the chickpeas.
16. 16. Finely chop the chili pepper, garlic cloves, and coriander.
17. 17. Put all spices in a bowl and mix them.
18. 18. Add the chopped chili-garlic mixture and the oil.
19. 19. Stir everything into a uniform spice mixture.
20. 20. Add chicken and chickpeas to the spice mixture.
21. 21. Marinate the mixture for at least 2 to 3 hours or overnight in the refrigerator.
22. 22. Preheat the oven to 220 degrees Celsius.
23. 23. Place the marinated chicken pieces and chickpeas on a baking sheet.
24. 24. Bake the meat and legumes for approx. 15 minutes.
25. 25. Mix all sauce ingredients into a creamy mass.
26. 26. Set the sauce aside.
27. 27. Quarter the cucumber and cut it into cubes.
28. 28. Slice the tomato.
29. 29. Finely chop the onions.
30. 30. Remove the avocado pit and cut the flesh into cubes.
31. 31. Wash the coriander and shake it dry.
32. 32. Spread the flatbread with the yogurt cream.
33. 33. Fill the bread evenly with chicken, chickpeas, and the salad mixture.
34. 34. Garnish the shawarma with fresh coriander.
35. 35. Enjoy the shawarma immediately.

Nutrition per serving

• kcal: 599
• Protein: 54 g · Fett/Fat: 18 g · Carbs: 54 g