Chicken shawarma sandwich with mango dressing

Chicken shawarma sandwich with mango dressing

Based on 10 ratings

Difficulty

Easy 👌
40
min.
Preparation
15
min.
Baking
180
min.
Resting

Ingredients

Servings:-8+
1 kg chicken breasts
flatbread
1 tsp garlic powder
cloves
1 tsp ground turmeric
1 tbsp ground coriander
1 tbsp ground cumin
½ tsp ground cardamom
½ tsp cayenne pepper
2 tsp smoked paprika powder
2 tsp salt
3 tbsp vegetable oil
mango
1 tsp tahini
2 tbsp lemon juice
4 tbsp yogurt
1 head iceberg lettuce
cucumber
tomatoes
red onion
1 jar jarred black olives
pickled chilli peppers (optional)
Metric
Imperial

Utensils

  • baking sheet
  • food processor
  • oven
  • grill pan
  • bowl
  • resealable freezer bag
  • cutting board
  • knife
  • spatula

Nutrition per serving

Cal
407
Protein
38g
Fat
11g
Carb
39g

Step 1/5

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.
  • 1 kg chicken breasts
  • 1 tsp garlic powder
  • 2 cloves
  • 1 tsp ground turmeric
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • ½ tsp ground cardamom
  • ½ tsp cayenne pepper
  • 2 tsp smoked paprika powder
  • 2 tsp salt
  • 3 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

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.
  • 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

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.
  • 1 mango
  • 1 tsp tahini
  • 2 tbsp lemon juice
  • 4 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

Slice flatbread into wedges and toast in a grill pan over medium-high heat.
  • 1 flatbread
  • grill pan

Slice flatbread into wedges and toast in a grill pan over medium-high heat.

Step 5/5

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!
  • 1 head iceberg lettuce
  • 1 cucumber
  • 3 tomatoes
  • 1 red onion
  • 1 jar jarred black olives
  • 1 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!