My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!
Simple and easy

This is a tried and true recipe !

INGREDIENTS

Chicken fillet(s) (150 g): 4 piece(s)
Coriander powder: 2 tbsp. coffee
Garlic clove(s): 2 piece(s)
Cumin powder: 2 tbsp. coffee
Cayenne pepper: 1 tbsp. coffee
Smoked paprika: 1 tbsp. coffee
Fine salt: 4 pinch(es)
Pepper mill: 4 turn(s)
Lemon juice: 4 tbsp. coffee
Olive oil: 2 cl
+For the sauce
Greek yoghurt(s): 250 g
Garlic clove(s): 1 piece(s)
Cumin powder: 2 tbsp. coffee
Lemon juice: 2 tbsp. coffee
Fine salt: 2 pinch(es)
Pepper mill: 2 turn(s)
Iceberg salad: 0.5 piece(s)
+For garnish
Red onion(s): 1 piece(s)
Cucumber(s): 0.5 piece(s)
Fresh coriander: 0.5 bunch(es)
Lemon juice: 3 tbsp. coffee
Olive oil: 2 tbsp. soup
Fine salt: 4 pinch(es)
Pepper mill: 4 turn(s)
+For training
Pita bread: 4 piece(s)

Methods :

1. FOR THE CHICKEN
Combine all marinade ingredients in a freezer bag.
Place the chicken in the bag. Close and shake well to impregnate them. Book cool.
2. FOR THE SAUCE
Peel the garlic, smash it and grate it.
Mix the ingredients for the yogurt sauce in a bowl, wrap in cling film and place in the fridge until ready to serve.

3. FOR THE SALAD
Wash the lettuce and cut it into a chiffonade.
Peel the cucumber, remove the seeds and cut it into small cubes.
Peel and chop the red onion.
Wash and chop the cilantro.
Combine all the salad ingredients and season with olive oil and lemon juice.

4. FOR COOKING
Heat a large grill pan. Cook the chicken cutlets until they take on a nice color on both sides.
Place as you go in a large plate and cover with aluminum foil to keep them warm.
Cut the cutlets into slices.
5. FOR ASSEMBLY
Open the pita bread in half and flatten them.
Fill with salad, chicken slices and add 1 tbsp of sauce.
Roll up the chawarma and wrap in a sheet of parchment paper.

Enjoy !