Ulog #196: Chicken Shawarma/Kebab

It seems like around the world, you can always find a wrap of some sort. Be it in Asia, in the Middle East, in the West, there's sure to be something in a wrap that you can eat with your hands.

Recently we did an event that required us to make a Shawarma. We did a grilled chicken breast with fresh tomatoes, corn and cabbage as the vegetable base and topped it with a garlic lime mayo and a chimichurri sauce.

My chimichurri was made with shallots that I finely diced, parsley, vinegar, palm oil to bind it, a juice of a lime and fried garlic chips and some salt and pepper for seasoning.

It gives a super fresh and punchy kick to the wrap. Super love a wrap with a herb vinaigrette or some sort. It always brightens up the dish.

And of course, the wrap. The wrap needs to be a really good one and for this shawarma, I picked an Arabic flat bread. It's fluffy, doughy and super fragrant. I use a panini machine to toast it up and warp up the wrap here.

Using a panini machine is a great way to have a quick heat up of the bread and even warm up the meat inside. Good for massive caterings as you won't have time to wrap individually so you can pre-wrap them and then heat up when you need to serve.

Until next time, more food blogs from me to you! Have a great week ahead everyone.

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