Arabic Chicken Shawarma in Pita Bread - Simple & Original
My beloved Arabic chicken shawarma in pita bread is the perfect culinary journey to the Orient, which you can easily recreate in your own kitchen. As a hobby cook with a flair for spicy aromas, I love this classic because it is so wonderfully juicy and flavorful. The secret lies in the combination of tender marinated poultry, a homemade creamy garlic sauce, crunchy sour pickles, and a crispy portion of fries directly in the bread. It is quick to prepare, healthy thanks to fresh spices, and offers the ultimate street food feeling at home. Forget pre-made products – with me, you will learn how to prepare the marinade and sauce from scratch. The preparation is child's play and guaranteed to succeed for anyone craving a hearty, exotic experience. Grab your apron and let's whip up this wonderful dish together, which will send your taste buds on a little world tour. It is the perfect main course when you want something special yet uncomplicated.
Ingredients
Preparation
For the marinade, mix part of the yogurt (50 g) with the olive oil (20 ml), the shawarma spice mix (10 g), and a pressed garlic clove (1).
Cut the chicken breast fillet (200 g) into fine strips, toss in the marinade, and let it rest for about 30 minutes.
Peel the potatoes (200 g), cut into thin sticks, and fry in a pan with some oil until golden brown and crispy.
Sear the marinated chicken breast fillet (200 g) in a separate pan until cooked through and wonderfully fragrant.
For the sauce, stir the remaining yogurt (50 g) with the remaining garlic (1) and the lemon juice (5 ml) until smooth.
Warm the pita bread (1) briefly in the oven, slice it open, and spread generously with the sauce.
Finally, fill the pita bread (1) with the chicken (200 g), the crispy potatoes (200 g), and the sliced sour pickles (2) and enjoy.
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