Shawarma Pitta Pockets

STEP BY STEP

Let's make something delicious.

1. 01

   Mix the spices in a large bowl. Peel the garlic and crush it with a garlic press. Rinse the lemon under hot water, pat dry, then finely grate the zest and squeeze out the juice. Set the zest aside for the yoghurt sauce. Stir the lemon juice, garlic and sesame oil into the spices.

2. 02

   Rinse the chicken breast fillet under cold water, pat dry and cut into cubes. Mix with the marinade, cover and leave to marinate in the fridge for 4 hours.

3. 03

   Meanwhile, prepare the accompaniments. Wash the tomatoes, remove the stalk ends and dice. Wash and dice the cucumber. Wash the coriander and parsley, shake dry and finely chop. Drain the chickpeas in a sieve. Mix the tomatoes, cucumber and herbs.

4. 04

   For the yoghurt sauce, wash the mint, shake dry and finely chop. Stir the mint, lemon zest, yoghurt, tahini and honey together until smooth, then season with salt and pepper.

5. 05

   Preheat the oven to 200 °C conventional (180 °C fan).

6. 06

   Remove the chicken from the marinade and place in an ovenproof dish with the drained chickpeas. Cook on the middle shelf for about 20 minutes. Place the pitta breads on a baking tray lined with baking parchment and warm on the lowest shelf for 5 minutes.

7. 07

   Cut the pitta breads halfway open and fill with the chicken and chickpea mixture, the accompaniments and the yoghurt sauce. Serve.