SHAWARMA (SHOARMA) IN PITA BREAD

4
0 - 30 minutes
veal strips
*
stir frying

Preparation

Mix the strips of meat with shawarma herbs to taste and set aside on the counter to marinate for an hour so that the meat can come to room temperature. Wash and dry the lettuce and cut into thin slices, wash the tomatoes and cut into cubes. Wash the pepper and cut it into strips, cut the onion into quarters and then into strips and cut the chili pepper into thin slices. Mix the yoghurt with the finely chopped garlic and finely chopped herbs and season to taste with lemon juice, pepper and salt.

Wrap the pita breads in aluminium foil and place in a preheated 150°C (302°F) oven for 5 minutes. Cut them in half and fill them halfway with the lettuce and tomato cubes. Heat the oil in a wok and stir-fry the meat for about 2 minutes. Add the red pepper, chili pepper and onion and stir-fry another 3 minutes. Divide the meat between the 4 pita breads and serve with the sauce on the side.

Delicious with fresh chips or fried potatoes.

Ingredients:

  • 500 g veal strips
  • hawarma (shoarma) herbs
  • 4 pita breads
  • 2 heads little gem lettuce (or iceberg lettuce)
  • 1 red pepper
  • 1 chili pepper
  • 1 onion
  • 2 tbsp sunflower oil

For the sauce:

  • 2 dl Turkish or Greek yoghurt
  • 2 cloves garlic
  • 25 g fresh chives and parsley
  • the juice of 1/2 lemon
  • pepper and salt to taste

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