Bring Your Own Chips (BYOC) – Chicken Shawarma

Instructions

• Shawarma Marinade:

  • Thinly slice the chicken breast into 0.5 cm thick slices (as thin as possible).
  • Marinate the chicken in yogurt, shawarma spices, lemon juice, minced garlic, salt and pepper. Cover and set aside while preparing the sauce.

• Sauce:

  • Mix Puck Squeeze Cheese with tahini, minced garlic, and lemon juice.
  • Add water gradually until you reach a sauce like consistency that is not too thick so you can drizzle it over the shawarma easily. Set the sauce aside until assembly time.

• Chicken:

  • In a skillet over high heat, cook the shawarma in 2 tablespoons of Olive oil, stir to for about 5-7 minutes to cook the chicken evenly from all sides.
  • Once the chicken is cooked through and has a nice golden color, remove the chicken from the pan and cover it. Set aside until serving time.

• Assemble your Bag of Chips:

  • Cut open your salt and vinegar bag of chips from the side using scissors to get a neatly open bag.
  • Add your lettuce, tomatoes, spring onions, pickles and parsley. Top with the juicy and golden chicken shawarma. Drizzle generously with your puck squeeze cheese, tahini sauce and finish with a sprinkle of sumac.
  • Dig in immediately and enjoy the burst of a savory, cheesy and crunchy snack.