Shawarma Sandwich

Ingredients

• 2 lb boneless chicken breast (Cut into thin slices.)
• salt (To taste, for the chicken.)
• 1 tbsp garlic powder (For the chicken.)
• 1 tsp black pepper (For the chicken.)
• 1 tbsp smoked paprika powder (For the chicken.)
• 0.5 tsp red chili powder (For the chicken.)
• 2 tbsp tomato paste (For the chicken marinade.)
• 3 tbsp lemon juice (Freshly squeezed; for the chicken.)
• 1 clove garlic (Grated, for the chicken.)
• 2 tbsp olive oil (Plus more for cooking.)
• cooking oil (More olive oil or other oil, for cooking the chicken.)
• 0.5 cup mayonnaise (For the sauce.)
• 0.5 cup sour cream (For the sauce.)
• lemon juice (2–3 tbsp, for the sauce.)
• fresh garlic (1–2 cloves, grated, for the sauce.)
• salt (To taste, for the sauce.)
• 1 tsp smoked paprika powder (For the sauce.)
• 0.5 tsp black pepper powder (For the sauce.)
• 1 tsp garlic powder (For the sauce.)
• 1 red onion (Thinly sliced and washed, for the sumac onions.)
• 3 tbsp lemon juice (For the sumac onions.)
• 1 tbsp fresh parsley (Chopped, for the sumac onions.)
• 1 tsp sumac (For the sumac onions.)
• salt (To taste, for the sumac onions.)
• 4 bread rolls (For assembly.)
• 1 cup mozzarella cheese (For topping the bread rolls.)
• 1 cup tomatoes (Diced.)
• 1 cup cucumbers (Diced.)
• 1 cup lettuce (Diced.)
• 1 cup pickled red cabbage (Sliced.)
• French fries (To serve alongside the sandwiches.)

Steps

1. 1

   Place the thinly sliced chicken breast in a bowl. Add salt, black pepper, smoked paprika powder, garlic powder, and red chili powder.

2. 2

   Squeeze in the freshly squeezed lemon juice, add the grated garlic and tomato paste, and drizzle in the olive oil. Mix thoroughly until the chicken is evenly coated and the marinade is well combined.

3. 3

   Cover or otherwise set the chicken aside and let it marinate for 2 to 3 hours.

4. 4

   Heat oil in a pan. Cook the marinated chicken in batches for 7 to 8 minutes, or until cooked through. Repeat with the remaining chicken, then set the cooked chicken aside.

5. 5

   Prepare the sumac onions by placing the sliced, washed red onion in a bowl. Add the lemon juice, sumac, chopped parsley, and salt.

6. 6

   Mix the sumac onions well and let them rest for 10 to 15 minutes.

7. 7

   Prepare the sauce by combining the mayonnaise and sour cream in a bowl. Add the lemon juice and freshly grated garlic.

8. 8

   Season the sauce with salt, black pepper powder, smoked paprika powder, and garlic powder. Mix until creamy and smooth.

9. 9

   Preheat the oven to 350°F.

10. 10

    Place the bread rolls on a baking sheet and add the mozzarella cheese to them.

11. 11

    Bake the bread rolls for 8 to 10 minutes, or until the cheese is melted and the rolls are crispy.

12. 12

    Assemble each sandwich by adding lettuce, cooked chicken, cucumbers, tomatoes, sumac onions, and pickled red cabbage to the toasted, cheese-topped bread roll.

13. 13

    Add the sauce, close the sandwiches, and serve with French fries.

Notes

The source does not specify the amount of additional cooking oil, the exact amount of sauce used per sandwich, or a chicken internal temperature. Use enough oil to cook the chicken in the pan. The source lists sumac onions as an assembly ingredient; they are prepared separately in the method.

Nutrition per serving

• main
• sandwich
• shawarma
• Middle Eastern
• pan-cooked
• oven-finished
• chicken
• cheesy