chicken shawarma Z

Chicken Shwarma Pan Style
Ingredients
1 chicken breast
125 grams yogurt
1 carrot
½ cucumber
½ beetroot
1 cup vinegar
½ cup boiled chickpeas
1 tsp red chili flakes
1 tsp garlic paste
¼ tsp black pepper powder
2 tbsp oil
3 tbsp Tahini sauce
Salt to taste

Method
Cut a chicken breast in julienne shape. In a pan, heat 2 tbsp oil and add 1 tsp garlic paste, chicken, salt to taste and 1 tsp red chili flakes and sauté. Then keep chicken aside. In a chopper, add ½ cup boiled chickpeas, 125 grams yogurt, 3 tbsp Tahini Sauce, salt to taste and ¼ tsp black pepper powder. Chop until ingredients are well combined forming a fine texture. Now chop a carrot, ½ cucumber and ½ beetroot in julienne shape. In a wok, add 1 cup vinegar, salt to taste and chopped vegetables and let it simmer until it reaches a boiling point. When vegetables are tender, put off the flame and keep aside. Cut pita bread into 2 equal halves. Fill with prepared chicken, vegetables and chickpeas sauce. Chicken Shwarma Pan Style is ready to serve.