INGREDIENTS:
- 3 chicken quarters
- 4 medium-size tomatoes
- 1 big yellow onion
- 3 spring onions
- a teaspoon of garlic powder
- half a lemon
- a cup of mayonnaise
- a pack of tortillas
- olive oil
- salt and pepper
TO COOK:
- First, boil the chicken quarters in some salt and pepper.
- While it's boiling, slice the onion and tomatoes into small cubes. Chop the spring onions coarsely. Set aside in a dish or bowl.
- Put garlic powder and mayonnaise, plus olive oil and a dash of salt and pepper in a mixing bowl.
- Whisk everything together until the mayonnaise turns light.
- In a separate bowl, shred the boiled chicken meat or slice them thinly for a more uniform look.
- Squeeze some lemon juice to the chicken then give it a toss to distribute the lemon juice well.
- Heat the grill and place the tortillas. Heating the tortillas should just be for half a minute tops or else they could become crispy and crumbly, if not burned.
- Place the heated tortilla in a dish and lather it with some mayo-garlic spread. Put onion and tomatoes and shredded chicken on top of each other. Roll the tortilla and, if necessary, use a toothpick to hold it together.
- Enjoy!!
I think it would also be okay, if not great, to add some cheese but it's just the cheese monster in me talking. This dish is also a perfect snack item and a very quick one to prepare for guests who come unannounced.
How original is this dish or how different is it from shawarma? Well, it's original in the sense that I freely dabbled on the ingredients which I thought would work well together and only used my fleeting memory of a good shawarma I had long ago as reference. And, yes, instead of just one pot, I also used a griller. The result is a tasty meal to quell hungry pangs right away.
