Chicken shawarma sandwich with mango dressing

Based on 17 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

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
100 g jarred black olives
pickled chilli peppers (optional)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
407
Protein
38 g
Fat
11 g
Carb
39 g
  • 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
    • 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.
    • 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.
    • 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
    • cucumber
    • tomatoes
    • red onion
    • 100 g jarred black olives
    • 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!