Recipes
Boneless Wings from the field Shawarma
Boneless wings from the field Shawarma with jalapeños, red onions, mayonnaise and tortilla chips
35 minutes
portions:
4
Preparation
Ingredients
- 1 Bunch
- Coriander
- 100 ml
- Soy milk
- 0.5 Tsp.
- Mustard, medium hot
- 0.5 Tsp.
- Salt
- 2 Tbsp.
- White wine vinegar
- 200 ml
- Rapeseed oil
- 1 pc.
- Red onion
- 1 pc.
- Lime
- 12 pcs.
- Boneless Wings from the field
- 4 pcs.
- Flatbreads (for the Shawarma)
- 60 g
- Jalapeños
- 100 g
- Tortilla chips
Utensils
cutting board, knives, blender, blender jug, sieve, bowl, oven, deepfryer, baking tray, baking paper
- For the mayonnaise, wash the coriander, shake dry, pluck the leaves and drain well in a sieve. Place half of the coriander leaves in a blender jug with the soy milk, mustard, salt and vinegar and blend until creamy and firm. With the blender running, slowly add the oil until the desired consistency is reached.
- Peel the onion, halve it and cut it into fine strips. Wash the lime in hot water, dry it, cut it in half and squeeze out the juice into a bowl. Add the onion strips, mix and leave for approx. 10 minutes.
- Preheat the oven for the shawarma (top/bottom heat 200 °C). Bake the pita bread in the oven for approx. 3 minutes. In the meantime, deep-fry the Boneless Wings according to the instructions on the packet.
- Drizzle pita bread with coriander mayonnaise, cut Boneless Wings in half and add 3 Boneless Wings to each bread. Top with jalapeños, pickled onions and coriander. Roll up the pita bread into a shawarma and serve with tortilla chips.
Enjoy!
Your FRoSTA Foodservice Team