Homemade shawarma recipe

Crush an onion

Strain well.

Add Greek yoghurt, tomato paste, salt, oregano, cumin, black pepper and butter to the remaining water. Mix well until a paste is formed.

Place the breasts between two pieces of paper and beat them with a mixer.

Put them in the bowl with the marinade and mix well to make sure all the chicken is coated.

Roll out a piece of cling film and place the chicken breasts in layers. Roll up into a kind of roll.

Wrap in cling film and leave in the freezer until the next day.

In a bowl, add natural Greek yoghurt, mayonnaise, the juice of half a lemon, extra virgin olive oil, chopped coriander or dill, salt, black pepper, cumin and garlic. Mix and set aside.

In another bowl, put plain Greek yoghurt, pepper paste, salt, grated ginger, black pepper, chilli flakes and vinegar. Mix well and set aside.

Remove the chicken from the freezer and cut into thin strips.

In a frying pan, put a drizzle of extra virgin olive oil and the pieces we have cut.

Cook on both sides.

Place a giant omelette on aluminium foil. Then, brush the omelette with the red sauce, like a stripe in the centre, without reaching the outside.

Add a generous amount of finely chopped iceberg lettuce.

Add some red onion, grated carrot, red cabbage, some diced tomato and some pickled gherkin strips.

Add the chicken and white sauce

Roll up.

Serve with hummus and chips. Enjoy this Turkish version of shawarma!