Competition for the Doner - Delicious recipe for Chicken Shawarma with flatbread and garlic sauce
Tender Meat, crispy Vegetables and an aromatic Garlic Sauce, served in a fluffy Flatbread – no, we're not talking about Doner Kebab here. German cuisine gets authentic competition from a dish that is just as versatile, delicious, and harmonious as the popular "Original": Chicken Shawarma.
Shawarma or Kebab?
This dish, originating from the Arabic cuisine, is served similarly to the Doner in a Flatbread or Pita with various sauces and side dishes. The word "Shawarma" comes from the Turkish term "çevirme", which means "to turn". Already here, one recognizes the first parallel to the Doner Kebab, a Turkish term with the German counterpart "rotating grilled meat".
In the end, one could call Shawarma the Arabic sister of the Doner. The slightly different marinade, which consists of Lemon Juice, Greek Yogurt, and a multitude of Spices such as Cinnamon, Cumin, Coriander, Cardamom, Clove Buds, Nutmeg, Paprika, Black Pepper, Garlic, and Sumac – an Arabian table spice – gives the dish a subtle sour note. Different, but just as good. All that's left to say is: Come closer – and enjoy your meal.
Recipe for aromatic Chicken Shawarma in Flatbread
Ingredients for four portions
For the Shawarma
- 1.32 lbs Chicken Breast
- 3 tbsp Olive Oil, extra virgin
- 100 g Greek Yogurt
- 2 Garlic Cloves
- Juice of half an organic Lemon
- 1 tsp Sumac
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Coriander
- 1.5 tsp Salt
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Cardamom
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Paprika, sweet
- Salt, Black Pepper
For the Sauce
- 2 Garlic Cloves
- 300 g Greek Yogurt
- 1 tbsp Mayonnaise
- 50 ml Ayran
- 1 tbsp Olive Oil, extra virgin
- Juice of half an organic Lemon
- 1 tbsp Dried Parsley
- 2 tbsp Dried Dill
- Salt, Black Pepper
- 1 pinch Sugar
Additionally
- 4 Flatbreads
- Cucumber
- 1/2 Head Iceberg Lettuce
- 4 Tomatoes
- 1 large red Onion
- Fresh Parsley
- 200g Feta Cheese
- Peel and finely chop garlic.
- Wash and pat dry chicken, then cut into strips. Set aside.
- In a large bowl, mix together all ingredients for the marinade. Add the chicken strips and toss to coat.
- Marinate the chicken in the marinade for as long as possible (at least 3 hours, preferably overnight).
- Prepare the dip: Peel garlic cloves and press. Combine with yogurt, mayonnaise, Ayran, olive oil, lemon juice, and spices to make a creamy mixture. Season with salt, pepper, and sugar. Chill in the refrigerator.
- Prepare the vegetables: Peel and cut cucumber into slices, remove outer leaves of lettuce, rinse and chop remaining lettuce, dice tomatoes, remove stems, and chop. Peel and half onion, then slice into rings. Chop parsley, dry, and finely chop. Crumble feta cheese.
- Toast flatbread in the oven or toaster.
- Heat some olive oil in a pan and sauté the marinated chicken until cooked through and golden brown. Season with salt and pepper.
- Cut flatbread into pieces.
- Spread some dip on each piece of flatbread, top with vegetables and chicken strips. Sprinkle with crumbled feta and fresh parsley, and serve immediately.
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- Delicious Oriental Flavor: Recipe for a warming Eggplant Stir-Fry with Potatoes and Feta
The recipe for Shawarma includes a different marinade compared to Doner, featuring elements like lemon juice, Greek yogurt, and various spices such as cumin and sumac, resulting in a subtle sour note. Shawarma, like Doner, is often served in a flatbread with various sauces and vegetables.
Experimenting with flavors, you could try creating a variation of the traditional Shawarma recipe, perhaps replacing chicken breast with tender turkey or adding more exotic spices to the marinade for a unique twist.
