Shawarma Sandwich

Ingredients for 3 servings:

• 1 chicken breast
• 1 onion(s)
• 6 garlic cloves
• ½ lemon(s), the juice
• 1 dash of ketchup
• 1 shot of oil
• 1 pinch(s) of chili flakes (Pul Biber)
• 1 pinch(s) of curry
• 1 pinch(s) cinnamon powder
• 1 pinch(s) cumin
• 1 pinch of salt
• 1 bag of Lebanese flatbread(s)
• a few stalks of parsley, flat
• 2 tomatoes
• 2 turnips, pickled
• possibly chili pepper(s), pickled, sliced

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 40 minutes

Lebanese doner kebab

Wash the chicken breast and cut into thin strips. Halve the onions and slice into rings. Peel the garlic and crush it in a mortar. Combine the chicken breast, onion, garlic, a little oil, a dash of ketchup, lemon juice, and spices (except the salt) in a sealed container and let it marinate overnight in the refrigerator. I’ve specified a pinch of each spice in the quantities given… I usually use more, but that’s a matter of taste. The next day, season the marinated meat with salt and sear it in a pan. Meanwhile, you can prepare the sandwiches (again, the quantities are a matter of taste). On the Lebanese bread, place a few parsley leaves, a few slices of tomato, and a few slices of pickled beets. If you like it spicy (like me), you can add a few pickled chilies. Finally, place the meat on top and roll up the sandwich. Usually, some hummus paste is added to the sandwich (recipe follows). This is usually served with fries. The ingredients can be found in Arab supermarkets.