How to make
The shawarma is the real name of doner in Arabic bread.
Start with marinating of the meat.
Cut the chicken into thin pieces. Grate the onion and garlic in a bowl, add all the ingredients inside the bowl, mix well and put the meat in the bowl, mix and seal in foil and put it in the refrigerator for 2 hours, so that the meat can marinate.
Put the marinated meat in plastic wrap, arrange it nicely, close it and squeeze the plastic wrap tightly and tie both ends and put it in the freezer to harden.
In a deep bowl, sift the flour, salt and knead the dough without yeast, form medium-sized balls and leave them to rest for half an hour.
Roll out the Arabic breads with a rolling pin and bake them on a heated dry non-stick pan for one minute on both sides.
Take the meat out of the freezer and cut it into thin strips while still frozen.
In a pan, fry the frozen meat on both sides for 1 minute, pull the finished meat to the sides of the pan and put the other strips of meat, leave everything inside, so that the meat stays warm.
Take the Arabic bread, press it inside the pan with the meat to soak up the sauce.
Place meat, fries, tomatoes, cucumbers, lettuce and if desired, garlic sauce and onions on top of the bread.
The shawarma is wrapped and served. This is it for the authentic shawarma recipe.
