Arabic Chicken in Lavash Bread with Pineapple and Cucumber Salad (Jürgen Von Der Lippe)

5 from 6 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 99 kcal


Arabian Chicken:

  • 1 Pc. Onion red, great
  • 1 pinch Sugar
  • 1 Splash Vinegar
  • 2 tsp Sumac
  • 1 tsp Cinnamon
  • 0,5 tsp Cardamom
  • 300 g Chicken breast
  • 500 ml Chicken broth
  • 2 tsp Seven Spice Powder
  • 2 tsp Crushed red pepper
  • 2 tsp Ground cardamom
  • 0,5 Handful Pine nuts
  • 1 Splash Lemon juice
  • 1 Splash Worcestershire sauce


  • 1 Pc. Cucumber
  • 0,25 Pc. Pineapple
  • 2 Pc. Spring onions
  • 4 Pc. Cherry tomatoes
  • 0,33 Pc. Fennel bulb
  • 1 Handful Coriander green
  • 1 Handful Mint
  • 1 Handful Basil
  • 2 tbsp Chopped peanuts

Salad dressing:

  • 4 tbsp Lime juice
  • 2 tbsp Yuzu juice
  • 4 tbsp Fish sauce
  • 2 tbsp Oyster sauce
  • 0,5 tsp Chili powder
  • 2 tbsp Maple syrup


  • 3 Pc. Lavash breads
  • Olive oil for frying
  • 1 Pc. Lime zest


  • Chop a large red onion, sauté with sugar and deglaze with vinegar. Add the sumac, cinnamon and cardamom, sauté over low heat.
  • Cut the chicken breast into long strips, cover with the chicken stock and bring to the boil. When it is cooked, remove it from the stove and let it steep for five minutes.
  • Quarter the cucumber lengthways, core and cut into pieces. Peel the pineapple and chop about a quarter of it and add to the cucumber. Chop the spring onions, cherry tomatoes and the fennel bulb and add to the salad. Chop a handful of coriander, mint, basil and peanuts and add.
  • Remove the chicken strips from the broth and finely chop them with a knife, add to the onions in the pan. Turn up the heat a little, add seven-spice powder, Pul Biber hot and cardamom powder, as well as half a cup of the broth and a dash of vinegar. Reduce a little and add half a handful of pine nuts. Season to taste with lemon juice and a little Worcester sauce.
  • In the meantime, mix the lime juice, yuzu juice, fish sauce, oyster sauce, chili powder and maple syrup for the salad dressing. Mix with the cucumber and pineapple salad and season to taste.
  • Toast the bread on both sides with a little olive oil on the grill plate.
  • Divide the chicken over three lavash loaves and fold them together. Arrange the salad separately, add some lime zest.
  • Image rights: Wiese Genuss


Serving: 100gCalories: 99kcalCarbohydrates: 7.3gProtein: 8.6gFat: 3.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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