200°C · 15-25 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdChicken Shawarma with Salad
Never before has a dish been devoured so quickly by our tasting panel as this shawarma! Everything is homemade following the recipe of Pepijn, a former chef in our kitchen (except for the pita bread, which we have baked). With crunchy salad and garlic sauce, the shawarma tastes so much better.
Chicken thigh fillet (better living 2 stars), white onion, carrot, iceberg lettuce, radish, cucumber, red bell pepper, fennel, garlic, fresh parsley, chili powder, ginger, cinnamon, cumin seeds, coriander seeds, clove, turmeric, paprika powder, yoghurt, pita bread (wheat, salt, sugar, yeast), homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Remove the garlic sauce from the dish and heat the shawarma loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Heat the pita bread in a toaster and halve, so you can fill the pitas. Serve with the salad and garlic sauce (cold).
Oven — 200°C, 15-25 minMarleen's choice
Remove the garlic sauce from the dish and heat the shawarma covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). In the last 5 minutes, add the pita bread, or heat in a toaster and halve, so you can fill the pitas. Serve with the salad and garlic sauce (cold). Disposable containers cannot go in the oven, transfer to an oven dish.