Chicken thigh fillet cubes, curry marinated: 1 kg
Fries: 1 kg
Grated cheese
Iceberg lettuce: 1 pc.
Tomato: 12 slices
Cucumber: 18 slices
Red onions: 3 pieces, cut into rings
Garlic puree: 1 tablespoon
Garlic sauce: Mix 1/6 deep gourmet container with the base sauce and 1 tablespoon of garlic puree for garlic sauce (thin with water if it is too thick).
Step 1: Cook the chicken (shawarma) in the pan until done.
Step 2: Finely chop the iceberg lettuce, tomato, cucumber and red onion and place them in a bowl.
Step 3: Fry the fries, season with fries spices and place the fries in an A50 container.
Step 4: Divide the shawarma over the fries.
Step 5: Top the shawarma with grated cheese and place the dish in the oven at 100°C for 5-10 minutes to melt the cheese.
Step 6: Garnish the kapsalon with the salad and serve the sauce separately.
