Imported from Instagram

Shawarma Quesadillas

Name: Shawarma Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 400 g Chicken breast strips; 0.5 TL Salt; 0.5 TL Paprika; 0.5 TL Garlic powder; 0.5 TL Ground cumin; 0.5 TL Pepper; 1 EL Pepper paste; 1 EL Olive oil (Used for marinating and frying.); 2 EL Plain yogurt (For the marinade; additional yogurt is mentioned for serving, without a specified quantity.); Lemon juice (Juice of half a lemon.); Quesadilla tortillas (For topping and folding; the quantity is not specified.); Aioli cream (For topping; also referred to as “Tom” in the transcript. Quantity not specified.); Sour pickles (For topping; quantity not specified.); Cheese (Plenty for topping, plus an additional layer on top; type and quantity not specified.); Plain yogurt for serving (Add some yogurt on top of the finished quesadillas.)

Recipe by Abbas @abbasmomo · Instagram

Imported by Malayka Moraes on SeeMeCook

Mexican-Lebanese quesadillas with marinated shawarma chicken, aioli, sour pickles, and plenty of cheese. The chicken is marinated in yogurt, spices, and lemon juice, seared over high heat, and then toasted in quesadillas.

2 servings150 minMiddle Eastern

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Ingredients

400 g Chicken breast strips
0.5 TL Salt
0.5 TL Paprika
0.5 TL Garlic powder
0.5 TL Ground cumin
0.5 TL Pepper
1 EL Pepper paste
1 EL Olive oil (Used for marinating and frying.)
2 EL Plain yogurt (For the marinade; additional yogurt is mentioned for serving, without a specified quantity.)
Lemon juice (Juice of half a lemon.)
Quesadilla tortillas (For topping and folding; the quantity is not specified.)
Aioli cream (For topping; also referred to as “Tom” in the transcript. Quantity not specified.)
Sour pickles (For topping; quantity not specified.)
Cheese (Plenty for topping, plus an additional layer on top; type and quantity not specified.)
Plain yogurt for serving (Add some yogurt on top of the finished quesadillas.)

Steps

1
Place the chicken breast strips and plain yogurt in a bowl.
2
Add the salt, paprika, garlic powder, cumin, pepper, pepper paste, and lemon juice, and mix thoroughly until the chicken is completely coated in the marinade.
3
Let the marinated chicken sit for at least two hours; alternatively, marinate it for as long as your patience allows.
4
Heat the olive oil in a pan and sear the marinated chicken over high heat until cooked through.
5
Lay out a quesadilla tortilla and spread aioli cream generously over one half.
6
Distribute the sour pickles and plenty of cheese over the topped half.
7
Add the cooked shawarma meat and sprinkle another generous amount of cheese over it.
8
Fold the uncovered half of the tortilla over the filling.
9
Toast the quesadilla in a pan on both sides until heated through and the cheese has melted.
10
Add some plain yogurt to the finished quesadilla and serve immediately.

Notes

The source does not specify quantities for the aioli, pickles, cheese, tortillas, or additional yogurt serving. No specific frying or toasting time or temperature is provided.