Chicken shawarma sandwich with mango dressing
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
bowl, resealable freezer bag, cutting board, knife, spatula, baking sheet, oven, food processor, grill pan
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How to clean, dry, and store salad
How to marinate
How to measure
Nutrition per serving
Step 1/ 5
- ¼ kg chicken breasts
- ¼ tsp garlic powder
- ½ cloves
- ¼ tsp ground turmeric
- ¼ tbsp ground coriander
- ¼ tbsp ground cumin
- ⅛ tsp ground cardamom
- ⅛ tsp cayenne pepper
- ½ tsp smoked paprika powder
- ½ tsp salt
- ¾ tbsp vegetable oil
- bowl
- resealable freezer bag
- cutting board
- knife
- spatula
Slice breast chicken into strips. Place garlic powder, cloves, ground coriander, ground turmeric, ground cumin, ground cardamom, cayenne pepper, smoked paprika powder, and salt in a bowl. Stir well. Add chicken breast and oil to spice mix and toss together until fully coated. For best results, place in a resealable freezer bag and let marinate in the fridge for a minimum of approx. 3 hr. or overnight.
Step 2/ 5
- baking sheet
- oven
Preheat oven to 220°C/430°F. Transfer the marinated chicken to a baking sheet and bake for approx. 15 min. Once cooked, remove chicken from the oven and let rest briefly.
Step 3/ 5
- ¼ mango
- ¼ tsp tahini
- ½ tbsp lemon juice
- 1 tbsp yogurt
- food processor
In the meantime, peel mango and chop roughly. Transfer to a food processor, add tahini and lemon juice, and blend into a smooth paste. Add yogurt and pulse until fully incorporated. Set aside.
Step 4/ 5
- ¼ flatbread
- grill pan
Slice flatbread into wedges and toast in a grill pan over medium-high heat.
Step 5/ 5
- ¼ head iceberg lettuce
- ¼ cucumber
- ¾ tomatoes
- ¼ red onion
- 25 g jarred black olives
- ¼ pickled chilli peppers (optional)
For the salad, thinly slice the cucumber, tomatoes, red onion, iceberg lettuce, and pickled chilis, if using. Halve olives. To assemble, spread mango-yogurt sauce onto the lightly toasted flatbread, fill with desired salad ingredients, and chicken strips. Enjoy!
Enjoy your meal!
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