Homemade Chicken Shawarma

1. 1 Chicken thighspack 900 g ≈ $3.81 150 g
2. 2 Thin lavash flatbreadpack 250 g ≈ $2.50 80 g
3. 3 White cabbage≈ $1.60 per kg 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 ≈ $2.10 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. Prepare the chicken¹ by cutting into pieces about 2 cm; shred the cabbage into thin² strips, slice the tomato⁴ into rounds, and the cucumber⁵ into thin half-moons; salt the chicken and dust with paprika; heat a 24 cm skillet over medium heat.

2. Cook the chicken¹: in the same dry skillet, fry on high heat until a golden crust forms and a bit of browning, about 8 minutes, stirring.

3. Make the sauce: in a bowl mix yogurt with crushed garlic⁷ and a pinch of salt until smooth.

4. Prepare the vegetables: continue shredding the cabbage, cut the tomato⁴ and cucumber⁵; have everything ready on the work surface beside the lavash.

5. Assemble the lavash: spread a layer of sauce on the lavash, then layer vegetables and chicken¹ pieces; distribute evenly.

6. Final fry: roll the lavash into a wrap and heat on a dry skillet for about a minute on each side over medium heat, until a light crust appears.

7. Serve: cut the wrap in half and serve immediately; you may offer with additional sauce or fresh vegetables.

8. Tips and substitutions: replace chicken¹ with turkey or a vegetable filling if desired; prepare the filling in advance and refrigerate until serving, then quickly assemble and reheat on the skillet.