Shawarma Saj Sandwiches ♥ Recipe by Sarah Hassan
Cooking Instructions 1 In a bowl, combine the yogurt, 1 teaspoon salt, black pepper, mixed spices, nutmeg, 1 garlic clove, 1 tablespoon vinegar, and juice of 1 lemon. Mix well, then add the chicken cut into shawarma-style strips. Stir to coat and let marinate for a while. 2 Slice the onions into thin strips (julienne). Cut the bell peppers and tomatoes into thin strips as well and set aside. 3 Heat a skillet over high heat. Add the marinated chicken and do not stir at first to prevent it from releasing too much liquid. Sauté until the color changes, then add the onions. Once the chicken is nearly cooked, add the bell peppers and toss briefly so the peppers stay crisp. Remove from heat. 4 For the garlic sauce: In a small bowl, mix 3 tablespoons yogurt with 3 tablespoons mayonnaise (equal parts), a pinch of salt, 1 garlic clove (minced), juice of 1 lemon, and a splash of vinegar. Stir well for a quick and delicious garlic sauce. 5 Lay out the saj bread (or flatbread). Spread a spoonful of garlic sauce on one half, close to the edge. Add the chicken shawarma, then top with tomato and hot pepper as desired. Sprinkle with shredded cheese. Fold the left side of the bread in, then the right, pressing gently to seal, and roll it up. Place the roll in a lightly oiled skillet and toast for 1 minute on each side until golden and crispy. Enjoy! 1 In a bowl, combine the yogurt, 1 teaspoon salt, black pepper, mixed spices, nutmeg, 1 garlic clove, 1 tablespoon vinegar, and juice of 1 lemon. Mix well, then add the chicken cut into shawarma-style strips. Stir to coat and let marinate for a while. 1 In a bowl, combine the yogurt, 1 teaspoon salt, black pepper, mixed spices, nutmeg, 1 garlic clove, 1 tablespoon vinegar, and juice of 1 lemon. Mix well, then add the chicken cut into shawarma-style strips. Stir to coat and let marinate for a while. 2 Slice the onions into thin strips (julienne). Cut the bell peppers and tomatoes into thin strips as well and set aside. 2 Slice the onions into thin strips (julienne). Cut the bell peppers and tomatoes into thin strips as well and set aside. 3 Heat a skillet over high heat. Add the marinated chicken and do not stir at first to prevent it from releasing too much liquid. Sauté until the color changes, then add the onions. Once the chicken is nearly cooked, add the bell peppers and toss briefly so the peppers stay crisp. Remove from heat. 3 Heat a skillet over high heat. Add the marinated chicken and do not stir at first to prevent it from releasing too much liquid. Sauté until the color changes, then add the onions. Once the chicken is nearly cooked, add the bell peppers and toss briefly so the peppers stay crisp. Remove from heat. 4 For the garlic sauce: In a small bowl, mix 3 tablespoons yogurt with 3 tablespoons mayonnaise (equal parts), a pinch of salt, 1 garlic clove (minced), juice of 1 lemon, and a splash of vinegar. Stir well for a quick and delicious garlic sauce. 4 For the garlic sauce: In a small bowl, mix 3 tablespoons yogurt with 3 tablespoons mayonnaise (equal parts), a pinch of salt, 1 garlic clove (minced), juice of 1 lemon, and a splash of vinegar. Stir well for a quick and delicious garlic sauce. 5 Lay out the saj bread (or flatbread). Spread a spoonful of garlic sauce on one half, close to the edge. Add the chicken shawarma, then top with tomato and hot pepper as desired. Sprinkle with shredded cheese. Fold the left side of the bread in, then the right, pressing gently to seal, and roll it up. Place the roll in a lightly oiled skillet and toast for 1 minute on each side until golden and crispy. Enjoy! 5 Lay out the saj bread (or flatbread). Spread a spoonful of garlic sauce on one half, close to the edge. Add the chicken shawarma, then top with tomato and hot pepper as desired. Sprinkle with shredded cheese. Fold the left side of the bread in, then the right, pressing gently to seal, and roll it up. Place the roll in a lightly oiled skillet and toast for 1 minute on each side until golden and crispy. Enjoy! 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