Savory pancake shawarma
You can of course buy chicken shawarma ready-made, but you can also easily make it yourself. Although I don't think you always have the time or inclination for that after a busy day, so ready-made is perfectly fine too, of course. The batter for the savory pancake is ready in no time, in any case.
Ingredients · Servings 4
- 200 g flour
- 2 eggs
- 500 ml milk
- pinch of salt
- 2 onions
- 2 red bell peppers
- 500 gr chicken shawarma
- 200 g iceberg lettuce
- 2 the yogurt
- May 2
- 1 clove of garlic
- sprig of parsley
Method · 20 min
- Mix the flour with the eggs, milk, and a pinch of salt in a mixing bowl until smooth. Stir well until there are no lumps left in the batter.
- Heat up a frying pan. Pour a splash of olive oil or some butter into the pan and add a tablespoon of the batter. Wait until bubbles form in the batter, then you can flip the pancake. Cook them until golden brown on both sides.
- Chop the onions and cut the bell peppers into cubes. Sauté them in a pan with some olive oil. Add the chicken shawarma and fry over medium heat until golden brown and cooked through.
- Finely chop the garlic and mix it with the yogurt, mayonnaise, and chopped parsley to make a sauce.
- Place the pancakes on the plates and divide the lettuce and chicken shawarma over the pancakes. Garnish with some fresh garlic sauce. Fold the pancakes in half or into quarters, if desired. Serve immediately.
