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David and Krista
Pita shawarma
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Ingredients
Directions
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Preheat the oven to 220 ° C, grease a baking tin with oil.
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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.
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In the meantime, cut the red onion into fine rings and the tomatoes into wedges. Slice the iceberg lettuce.
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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.
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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.
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Nutrition
453Calories
Fat31% DV20g
Protein58% DV29g
Carbs10% DV29g
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