Chicken thigh fillet cubes, curry marinated: 1 kg
Fries: 1 kg
Pocket bread: ½ p.p.
Iceberg lettuce: 1 pc.
Tomato: 2 pcs.
Cucumber: 1 pc.
Red onion: 1 pc.
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 until cooked through and place it in a baking dish. Cover the dish with aluminum foil. Keep the shawarma warm in the oven at approximately 100°C.
Step 2: Finely chop the iceberg lettuce, tomato, cucumber and red onion and mix into a salad.
Step 3: Bake the bread as indicated on the packaging.
Step 4: Fry the fries and season with fries spices.
Step 5: Arrange the plates and serve the garlic sauce separately.
