Ingredients
Marinade:
- 3 tablespoons Soy sauce
- 0,5 tablespoons Sugar
- 0,5 teaspoon Black pepper to taste
- 3 cloves Garlic
Sauce:
- 1 piece Chicken egg
- 1 pinch Salt
- 1 pinch Sugar
- 0,5 tablespoon Vinegar apple 6%
- 1 tablespoon Mustard
- 160 ml Vegetable oil
- 100 ml Kefir
- 0,5 teaspoon Khmeli-suneli
- 1 teaspoon Curry
- 1 teaspoon Paprika sweet
- 3 cloves Garlic
- 2 tablespoons Sour cream
Filling:
- 500 gram Chicken fillet chicken thigh
- 1 piece Cucumber
- 200 gram Tomato
- 200 gram Chinese cabbage
- 150 gram Carrots (Korean, ready)
- 200 gram Cheese hard
Pita:
- 4 pieces Pita
Instructions
- To start, prepare the marinade: mix soy sauce, sugar, ground black pepper and squeezed garlic. Marinate the chicken fillet in it for 1 hour. Next, cut the fillet into pieces and fry in a frying pan until cooked.
- To get the sauce, mix the egg, a pinch of salt, vegetable oil, vinegar, mustard and whisk for 1 minute with an immersion blender until thickened.
- Next, add sour cream, kefir, suneli hops, curry, paprika to the sauce. Whisk everything, add chopped garlic at the end and whisk everything again. Put the sauce in the refrigerator for an hour.
- Then prepare the filling and put it on plates: cut tomatoes and cucumbers into cubes, chop cabbage, slice cheese, lay out chicken fillet and carrots in Korean.
- We collect the shawarma: we spread the pita bread, lay out layers of chicken, cabbage, tomato, cucumber, carrot in Korean and cheese.
- Pour the sauce on top and roll the shawarma the way you like.
- Fry the shawarma on an electric grill or frying pan until golden brown.
- Bon Appetit!