Chicken Shawarmas

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July 11, 2014 by marksetchfield



2 chicken breasts
2 tsp of curry powder
1 tsp of salt
1 chopped of garlic clove
Juice of one lemon
1 tbsp of vegetable oil

4 tbsp of crème fraiche
1 tsp of dried dill
1 tsp of Dijon mustard

2 small cucumbers
12 cherry tomatoes
1 large tomato
1 small red onion
10 small gherkins
French’s mustard to serve
4 large Arabic flat breads

Wash and trim the chicken, slice the breasts into strips and place in a bowl. Squeeze over the lemon juice, then add the curry powder and coat the meat with the seasoning, add the chopped garlic and season. Place in the fridge (this is better done an hour before cooking). For the dressing add one teaspoon of dill with a little lemon juice and Dijon mustard to the crème fraiche stir in and chill. Heat a little oil in a pan and gentle fry the cherry tomatoes until they soften, and remove from the heat. With a vegetable peeler, peel off thin strips of cucumber and chill in the fridge. Next slice the red onion and tomato. Heat some oil in a pan and fry the chicken until the meat is tender, next heat each bread for 30 seconds in a microwave and set on a clean work top, have all the ingredients set out so you can build the schwarmas. First spread some dressing over each bread, add the cooked chicken, and layer the rest of the ingredients over each bread, top with the remainder dressing and add a squirt of French’s mustard. Gently roll each bread and serve.


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