Shawarma with cabbage

The main components of any shawarma are meat and vegetables. What they will be like depends on your taste preferences. Shawarma with chicken is more common, since the cooking time for chicken fillet is much less than for other types of meat. And even fried, its calorie content is lower. Peking or white cabbage, which can be safely called a dietary product, will perfectly complement the chicken. It will add volume and juiciness to the dish. Try making shawarma with cabbage at home.

1. Calories
   233,15 kcal
2. Protein
   8,08 gram
3. Fat
   14,91 gram
4. Carbohydrates
   14,88 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Armenian lavash

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   4 pcs. = 400 g
2. Chicken breast

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   1 piece = 400 g
3. White cabbage

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   125 g
4. Carrot

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   100 g
5. Cucumber

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   1 piece = 120 g
6. Tomato

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   1 piece = 90 g
7. Lemon juice

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   2 tbsp. l. = 36 g
8. Vegetable oil

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   4 tbsp. l. = 68 g
9. Garlic

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   3 cloves = 15 g
10. Curry

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    0.5 tsp. = 2 g
11. Salt

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    0.5 tsp. = 3.5 g
12. Caraway

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    0.25 tsp = 1 g
13. Black pepper ground

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    0.25 tsp = 1.25 g
14. Mayonnaise

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    9 tbsp. l. = 225 g
15. Sour cream 20% fat

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    10 tbsp. l. = 250 g
16. Fresh greens

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    30 g
17. Ketchup

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    to taste

Steps:

1. 
   Rinse the vegetables. Cut the tomatoes into half rings. Cut the cucumbers into thin strips, finely chop the greens and shred the cabbage. If the cabbage is white, then lightly squeeze it with your hands and add a little salt. This way it will become softer and tastier. Grate the carrots on a fine grater. Peel the garlic and finely chop it or pass it through a garlic press. Rinse fresh chicken breast or fillet. Cut into equal parts, you get 4-5 pieces from one breast.
2. 
   Start marinating the chicken. Make a sauce from lemon juice, one tablespoon of oil and spices. Coat the fillet with the prepared sauce and leave the chicken pieces to marinate for 20 minutes.
3. 
   Prepare the sauce. Mix sour cream and mayonnaise, add herbs and pressed garlic. Stir and leave to steep for about 10-15 minutes.
4. 
   Fry the chicken. Heat a frying pan with three tablespoons of oil. Fry the marinated chicken for 5-7 minutes. When the chicken is ready, place it on foil and roll it into an envelope. Set aside for a few minutes to make the chicken juicier. When it cools down a bit, cut it into smaller pieces.
5. 
   Assemble the shawarma. Grease a sheet of lavash with 2 tablespoons of sauce and add ketchup to taste. Place the meat in the first layer, then cabbage, cucumbers, carrots, tomatoes and for juiciness, add 2 more tablespoons of mayonnaise or sour cream on top.
6. 
   Start rolling the shawarma. Cover the filling with the free edge of the pita bread. Fold in the bottom and top edges and roll the shawarma into a roll. Follow the same steps for the remaining filling and pita sheets.
7. 
   Fry the shawarma. Heat a dry frying pan (you can use a grill pan), add the shawarma and fry for 1-2 minutes on both sides. When it warms up inside and the pita bread becomes rosy and crispy, remove the shawarma and place it on a plate.
8. 
   Cut the shawarma in half diagonally to create a “sharp corner”. Serve the sauce separately in a gravy boat.