Filter
Reset
Sort ByRelevance
David and Krista
Pita shawarma
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C, grease a baking tin with oil.
-
Cut the chicken thighs into strips. Put them in a large bowl and pour in the lemon juice. Put the shawarma mix with the chicken, stir well and leave for 15 minutes.
-
In the meantime, cut the red onion into fine rings and the tomatoes into wedges. Slice the iceberg lettuce.
-
Divide the chicken into the baking tin and bake for 30 minutes. Fry the chicken for another 2 minutes at the top of the oven under the grill for an extra crispy result.
-
Heat the pita bread and coat with some garlic sauce. Place the iceberg lettuce and a few wedges of tomato in the bun and fill them with the chicken shawarma. Finish with garlic sauce and red onion rings.
-
30 minMain dishunpolished rice, onions, garlic, pork fillets, broken green beans, sunflower oil, sambal, wok sauce sweet soy,pork strips with sweet soy sauce
-
30 minMain dishsteak, anchovy fillet, garlic, flat leaf parsley, olive oil, spring / forest onion, crumbly potato, cucumber, White wine vinegar, lemon juice, honey, dijon mustard, capers,steak with mustard and herbs
-
30 minMain dishSmith apples, American coleslaw, Hamburgers, iceberg lettuce, garlic mayonaise, full curd cheese,hamburgers with roasted potatoes
-
20 minMain dishsunflower oil, chicken breast, onion, sugarsnap, baking flour, mild Indian curry paste, coconut milk, sunflower oil, Mihoen, fresh coriander,curry with fried noodles
Nutrition
453Calories
Fat31% DV20g
Protein58% DV29g
Carbs10% DV29g
Loved it