Chicken Shawarma Salad with Toum Sauce

Ingredients

• Napa cabbage — 1 pcs
• fresh cucumber — 1 pcs
• large tomato — 1 pcs
• onion — 1 pcs
• lavash (optional)

Steps

1. Prepare the vegetables: shred the Napa cabbage, slice the tomato into strips, the cucumber into pieces, and the onion into thin slices.
2. If the chicken is still warm, add the sliced chicken to the vegetables and mix lightly so that the ingredients are evenly distributed without sauces.
3. Add the toum sauce and, if desired, the red sauce; mix until the salad is evenly coated.
4. Serve in a bowl or wrap portions in lavash to taste.

Marinated and Fried Chicken

• boneless chicken thighs — 4 pcs
• vegetable oil — 2 tbsp
• khmeli suneli — 1 tsp
• juice of half an orange — 0.5 pcs
• zest of half an orange — 0.5 pcs
• black pepper

1. Mix the chicken thighs with vegetable oil, khmeli suneli, orange juice and zest, and a small amount of black pepper; let marinate for about 1 hour.
2. Before frying, if necessary, remove large pieces of zest to prevent them from burning.
3. Fry the thighs over high heat on both sides until golden brown — the thighs should have a crust on the outside and remain juicy on the inside.
4. Transfer to a paper towel, blot off excess fat, slice or tear into small pieces, and leave slightly warm.

Toum Sauce (Garlic)

• egg white
• garlic
• odorless sunflower oil
• salt

1. In a blender or immersion blender cup, combine the egg white, garlic, and salt.
2. Begin blending and slowly pour in the sunflower oil in a thin stream, continuing to blend until a thick, creamy consistency is achieved; stop when the sauce is dense and creamy to taste.

Red Sauce (Optional)

• tomato paste
• water
• chili powder
• salt

1. Dilute the tomato paste with water to the desired consistency, add a little salt and chili powder to taste; mix until smooth.
2. Optionally, add a little more spice or adjust the thickness so the sauce is easy to mix with the salad.