So I decided to make a lighter version while still indulging in its deliciousness | Marinate the chicken with yogurt and shawerma spices and leave in the fridge for an hour or more |
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Shawerma is one of the Levant area dishes that invaded the world | Cut all the vegetables, prepare sumac onion, and add to a bowl |
Add half of the tahini sauce to the vegetables and mix them | Mix and start adding water if needed until desirable consistency and taste |
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Add the chicken shawerma over the vegetables and garnish with the rest of the tahini sauce and sumac | The base is lettuce-switch it to arugula or your favorite greens |
As much as I love shawerma, it can be heavy to eat it everyday.
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