INGREDIENTS
ยฐChicken fillet(s) (150 g): 4 piece(s)
ยฐCoriander powder: 2 tbsp. coffee
ยฐGarlic clove(s): 2 piece(s)
ยฐCumin powder: 2 tbsp. coffee
ยฐCayenne pepper: 1 tbsp. coffee
ยฐSmoked paprika: 1 tbsp. coffee
ยฐFine salt: 4 pinch(es)
ยฐPepper mill: 4 turn(s)
ยฐLemon juice: 4 tbsp. coffee
ยฐOlive oil: 2 cl+For the sauce
ยฐGreek yoghurt(s): 250 g
ยฐGarlic clove(s): 1 piece(s)
ยฐCumin powder: 2 tbsp. coffee
ยฐLemon juice: 2 tbsp. coffee
ยฐFine salt: 2 pinch(es)
ยฐPepper mill: 2 turn(s)
ยฐIceberg salad: 0.5 piece(s)
+For garnish
ยฐRed onion(s): 1 piece(s)
ยฐCucumber(s): 0.5 piece(s)
ยฐFresh coriander: 0.5 bunch(es)
ยฐLemon juice: 3 tbsp. coffee
ยฐOlive oil: 2 tbsp. soup
ยฐFine salt: 4 pinch(es)
ยฐPepper mill: 4 turn(s)
+For training
ยฐPita bread: 4 piece(s)
Methods :
1. FOR THE CHICKENCombine all marinade ingredients in a freezer bag.Place the chicken in the bag. Close and shake well to impregnate them. Book cool.2. FOR THE SAUCEPeel the garlic, smash it and grate it.Mix the ingredients for the yogurt sauce in a bowl, wrap in cling film and place in the fridge until ready to serve.
3. FOR THE SALADWash the lettuce and cut it into a chiffonade.Peel the cucumber, remove the seeds and cut it into small cubes.Peel and chop the red onion.Wash and chop the cilantro.Combine all the salad ingredients and season with olive oil and lemon juice.
4. FOR COOKINGHeat a large grill pan. Cook the chicken cutlets until they take on a nice color on both sides.Place as you go in a large plate and cover with aluminum foil to keep them warm.Cut the cutlets into slices.5. FOR ASSEMBLYOpen the pita bread in half and flatten them.Fill with salad, chicken slices and add 1 tbsp of sauce.Roll up the chawarma and wrap in a sheet of parchment paper.
Enjoy !
Source : allrecipes .Com
