Meat Shawarma Taco
Vegetable oil: 2 tbsp
Onions: 1 piece (chopped)
Ground meat: 500 grams
Tomatoes: 1 /2 cup (chopped)
Chicken broth: 1 tablespoon (powder)
Cumin: 1 teaspoon
Ground coriander: 1 teaspoon
Ginger powder: 1 teaspoon
Sweet paprika powder: 1 teaspoon
Dried thyme: 1 teaspoon
Tomato paste: 1 tablespoon
Red beans: 1/2 cup
Tortilla bread: as needed
Mozzarella: 1 cup (grated)
How to prepare :
Heat the vegetable oil in a saucepan over the heat and add the chopped onions and saute a little.
Add the minced meat and stir, then add the chopped tomato and stir until it mixes with the meat.
Season the meat with chicken broth powder, cumin, dried coriander, ginger powder, sweet paprika, dried thyme, and turn over.
Add tomato paste and red beans to the chopped meat and stir.
Stuff the tortilla bread with the filling of minced meat and add a little mozzarella cheese on top, then roll the bread.
Place the stuffed tortilla bread in the oven tray and spread the mozzarella cheese on top.
Put the tray in the oven for 15 minutes at a temperature of 200 until the bread is brown.
Cut it in half and serve hot.
Chicken shawarma just like in restaurants
Chicken breast: 4 breasts (thinly sliced fillet)
Yogurt: half a cup
Lemon juice: 1 tablespoon
Shawarma Spices: 1 tablespoon
Garlic: 2 cloves (mashed very fine)
Ketchup: 1 tablespoon
Black pepper: a quarter of a teaspoon
Salt: 1 teaspoon
Olive oil: 2 tbsp
Cardamom: half a teaspoon (ground)
How to prepare :
Mix yogurt, lemon juice and oil in a bowl.
Add ketchup, shawarma spices, black pepper, salt, ground cardamom, and garlic and mix.
Add the chicken and stir until it is covered with the marinade.
Cover the container with cling film and leave it in the refrigerator for at least 3 hours.
Heat a spoon full of vegetable oil in a wide frying pan. Put the marinated chicken and stir over a medium heat until the shawarma is soft.
Serve with garlic sauce, pickles, and Arabic bread, if desired.