0
Views
This chicken shawarma is just perfect. The crunchy lavash hides tender meat, juicy cucumbers, tomatoes, Korean carrots and slightly melted cheese.
Cut the fillets into small pieces, toss in the curry and salt.
Heat oil in a skillet. Fry the chicken over medium heat until tender.
Grate the cheese on a coarse grater, cut the onion into half rings, cucumbers - into strips, tomatoes - into slices. Chop the cabbage finely and mash with salt.
On each pita bread, first put chicken, then onions, carrots, cabbage, cucumbers, tomatoes. Drizzle with ketchup and mayonnaise. Sprinkle with cheese.
Roll the shawarma, fry on both sides in a dry skillet and serve.
5.02