Chicken Shawarma Sandwiches by @toom

25 min

4 servings

🍗

1.3 kg

Chicken breast

🧄

240 ml

Toom

🍋

45 ml

Lemon

🧂

7.5 g

Salt

⚫

0.6 g

Black pepper

🫙

1 g

Turmeric

🌶️

7 g

Paprika

🫒

45 ml

Olive oil

🥙

360 g

Pita

🥫

180 g

Pickles

🧅

150 g

Sweet onion

  1. Slice
    • Chicken breast

    Slice 2.75 lb of chicken breast into thin strips. Place the chicken in the mixing bowl.

  2. Add
    • Toom garlic sauce
    • Lemon juice
    • Salt

    Add 4.5 tbsp of Toom garlic sauce and 3 tbsp of lemon juice to the chicken. Add the salt, black pepper, turmeric, paprika, and olive oil.

  3. Mix
    • Chicken breast
    • Toom garlic sauce
    • Lemon juice

    Mix the chicken until every strip is fully coated. Let the chicken stand for 10 minutes while the pan heats.

  4. Heat
    • Olive oil

    Heat the double-burner griddle pan over medium-high heat. Lightly oil the hot surface if needed.

  5. Cook
    • Chicken breast

    Cook the marinated chicken for 3 to 4 minutes on the first side. Turn the chicken and cook for 3 to 4 minutes on the second side.

  6. Transfer
    • Chicken breast

    Check that the thickest chicken pieces reach 165°F. Transfer the cooked chicken to the cutting board.

  7. Slice
    • Chicken breast
    • Pita bread

    Slice the cooked chicken into bite-size pieces. Split each pita bread into two pockets.

  8. Spread
    • Toom garlic sauce
    • Pita bread
    • Chicken breast

    Spread about 1 tbsp of Toom garlic sauce inside each pita half. Fill each pita with chicken pieces.

  9. Add
    • Pickles
    • Sweet onion
    • Pita bread

    Add pickles and sweet onion to each sandwich. Wrap or fold each pita securely.

  10. Spread
    • Toom garlic sauce
    • Pita bread

    Spread a thin layer of Toom garlic sauce over the outside of each sandwich. Crisp the sandwiches on all sides for 1 to 2 minutes per side.

Chicken Shawarma Sandwiches by @toom

25 min

4 servings

🍗

1.3 kg

Chicken breast

🧄

240 ml

Toom

🍋

45 ml

Lemon

🧂

7.5 g

Salt

⚫

0.6 g

Black pepper

🫙

1 g

Turmeric

🌶️

7 g

Paprika

🫒

45 ml

Olive oil

🥙

360 g

Pita

🥫

180 g

Pickles

🧅

150 g

Sweet onion

Preparation Steps

  1. Step 1/10

    Slice 2.75 lb of chicken breast into thin strips. Place the chicken in the mixing bowl.

    🍗Chicken breast
    🔪Chef's knife
    🪵Cutting board
    🥣Mixing bowl

  2. Step 2/10

    Add 4.5 tbsp of Toom garlic sauce and 3 tbsp of lemon juice to the chicken. Add the salt, black pepper, turmeric, paprika, and olive oil.

    🧄Toom garlic sauce
    🍋Lemon juice
    🧂Salt
    ⚫Black pepper
    🫙Turmeric
    🌶️Paprika
    🫒Olive oil
    🥄Measuring spoons
    🥄Measuring cup
    🥣Mixing bowl

  3. Step 3/10

    Mix the chicken until every strip is fully coated. Let the chicken stand for 10 minutes while the pan heats.

    🍗Chicken breast
    🧄Toom garlic sauce
    🍋Lemon juice
    🧂Salt
    ⚫Black pepper
    🫙Turmeric
    🌶️Paprika
    🫒Olive oil
    🥣Mixing bowl
    🥄Spoon

  4. Step 4/10

    Heat the double-burner griddle pan over medium-high heat. Lightly oil the hot surface if needed.

    🫒Olive oil
    🍳Double-burner griddle pan

  5. Step 5/10

    Cook the marinated chicken for 3 to 4 minutes on the first side. Turn the chicken and cook for 3 to 4 minutes on the second side.

    🍗Chicken breast
    🍳Double-burner griddle pan
    🥢Tongs

  6. Step 6/10

    Check that the thickest chicken pieces reach 165°F. Transfer the cooked chicken to the cutting board.

    🍗Chicken breast
    🌡️Instant-read thermometer
    🥢Tongs
    🪵Cutting board

  7. Step 7/10

    Slice the cooked chicken into bite-size pieces. Split each pita bread into two pockets.

    🍗Chicken breast
    🥖Pita bread
    🔪Chef's knife
    🪵Cutting board

  8. Step 8/10

    Spread about 1 tbsp of Toom garlic sauce inside each pita half. Fill each pita with chicken pieces.

    🧄Toom garlic sauce
    🥖Pita bread
    🍗Chicken breast
    🥄Spoon

  9. Step 9/10

    Add pickles and sweet onion to each sandwich. Wrap or fold each pita securely.

    🥫Pickles
    🧅Sweet onion
    🥖Pita bread
    🔪Chef's knife
    🪵Cutting board

  10. Step 10/10

    Spread a thin layer of Toom garlic sauce over the outside of each sandwich. Crisp the sandwiches on all sides for 1 to 2 minutes per side.

    🧄Toom garlic sauce
    🥖Pita bread
    🥄Spoon
    🍳Double-burner griddle pan
    🥢Tongs

Composition

Ingredients

Types

Meat, Seasoning, Oil, Vegetables, Pickled foods

Ingredients

Chicken breast, Toom, Lemon, Salt, Black pepper, Turmeric, Paprika, Olive oil, Pita, Pickles, Sweet onion

Notes

Chicken breast (sliced thin, up to 3 lbs), Toom (heaping tablespoons, for the marinade, extra, for spreading inside and on the sandwich, amount not given), Lemon (juice of), Pita (one side used per sandwich, amount not given), Pickles (amount not given), Sweet onion (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

High-protein, Dairy-free, Nut-free

Calories

610 kcal

Macro nutrients

Protein: 48g, Carbohydrates: 42g, Fat: 28g, Fiber: 4g, Sugar: 5g

Nutritional Information

Minerals

Sodium: 1180mg, Potassium: 520mg, Iron: 2.6mg, Calcium: 95mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.8mg, Vitamin B12: 0.5mcg, Vitamin A: 140mcg RAE

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Mixing bowl, Measuring spoons, Measuring cup, Chef's knife, Cutting board, Tongs, Double-burner griddle pan, Instant-read thermometer, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@toom

Origin

Cuisine

Lebanese, Middle Eastern

Geographic

to inform

Various

Aspect

Texture

Crispy, Juicy, Creamy, Tender, Crunchy

Flavors

Savory, Garlicky, Tangy, Smoky, Warmly spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard sooner in hot weather), fridge : 3 days (Store cooked chicken separately in an airtight container,Refrigerate within 120 min,Store pita separately to preserve texture), freezer : 90 days (Freeze cooked chicken in an airtight freezer-safe container,Freeze without pita, pickles, onion, or garlic sauce,Thaw in the fridge before reheating)