Homemade Chicken Shawarma

1. 1 Chicken thighspack 900 g ≈ $3.99 150 g
2. 2 Thin lavash flatbreadpack 250 g ≈ $2.50 80 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 80 g
4. 4 Tomatoes≈ $4.67 per kg 60 g
5. 5 Cucumbers≈ $3.67 per kg 60 g
6. 6 Plain yogurtpack 300 g ≈ $2.19 40 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Sunflower oil 8 ml
9. 9 Paprika 1 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the chicken¹ into 2 cm chunks, season with salt and paprika. Shred the cabbage into thin² matchsticks, slice the tomato⁴ into rounds, and the cucumber⁵ into thin half-moons.

2. Mix the yogurt with minced garlic⁷ and a pinch of salt until smooth.

3. Heat oil in a skillet over high heat, then fry the chicken¹ for 8–10 minutes, stirring often, until golden-brown and fully cooked (no pink inside).

4. Spread the yogurt sauce on a flatbread, then layer with cabbage, tomato⁴, cucumber⁵, and chicken¹.

5. Roll the flatbread tightly into a log, tucking in the edges to seal.

6. Sear the log in a dry skillet over medium heat for 1–2 minutes per side until lightly browned.

7. Slice in half and serve immediately.