Homemade shawarma with chicken
Most often, I cook shawarma for breakfast on the weekend, when the whole family is gathered and no one needs to rush anywhere. I tried many different filling options. As a result, we came up with the perfect one for our family. I boil the chicken the day before. In the morning, all that remains is to separate it from the bones and cut it into pieces.
Adjust servings in the full version
Boil the chicken in a small amount of salted water. I add different spices and seasonings for chicken to the broth. When the chicken is cooked, I leave it in the pan until it cools completely and put it in the refrigerator overnight.
Remove the boiled chicken from bones and skin and cut into small pieces. Thinly slice the vegetables. For the sauce, mix ketchup and mayonnaise.
Place the frying pan over medium heat. While we are wrapping the shawarma, it will just warm up enough.
Place chicken pieces on the wide part of the pita bread. Pour over the sauce. Place Korean carrots, cucumber, pepper and tomatoes on top. There is no need to add a lot of filling. Otherwise, the pita bread will tear in the pan.
Cover the filling with lavash on one side.
wrap up
cover on the other side
and wrap it again. The result is a neat envelope in which the pita bread is distributed evenly around the filling.
Place the shawarma in a dry, hot frying pan. Cook for 3-4 minutes on each side until golden brown. Make sure the pan is not too hot. Otherwise, the crust will burn and the filling inside will remain cold.
Serve immediately.