Chicken thigh shawarma on Turkish bread
Chicken thigh shawarma served on Turkish bread with a light salad of lamb's lettuce, tomato, and cucumber. The lemon mayonnaise adds a touch of acidity and makes the dish less heavy.
Bereidingswijze
Preheat the oven to 200°C.
Cut the chicken thigh into 1cm strips and marinate for 10 minutes with the Verstegen Shawarma Mix. Finely grate the lemon zest and mix it into the mayonnaise.
Halve the cherry tomatoes and shave the cucumber into ribbons with a cheese slicer. Mix this with the lamb's lettuce and olive oil.
Heat the sunflower oil in a pan over medium heat. Peel and finely chop the garlic and cook for 3 minutes until translucent. Add the chicken thighs and cook for 8 minutes, or until golden brown and cooked through.
Bake the Turkish bread in the preheated oven according to the instructions on the packaging.
Cut the Turkish bread into 4 pieces and spread the lemon mayonnaise over each piece. Spoon the chicken thigh shawarma onto the bread and serve with the salad.
Variatietip
Vervang voor de vegetarische optie de kippendij shoarma door vegetarische kipstickjes. Marineer deze met de Verstegen Mix voor Shoarma en bak deze voor 5 minuten tot dat ze goudbruin zijn.
Ingrediënten
- 400 g kippendij
- Verstegen Mix voor Shoarma
- 1 citroen
- 100 g mayonaise
- 250 g cherrytomaten
- 200 g komkommer
- 75 g veldsla
- 1 el extra vierge olijfolie
- 1 el zonnebloemolie
- 1 teen knoflook
- 1 Turks brood, á 500 g
Product Gebruikt in Dit Recept
€1,49