You will love these chicken shawarma sandwiches with pita bread for lunch, dinner, or a quick and easy meal.
Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet pan with cooking spray.
Heat olive oil over medium heat in a large skillet. Add chicken and cook until lightly browned, 3 to 4 minutes per side. Add onions, allspice, ginger, salt, and pepper. Cook until onions are soft and translucent and chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Add toasted almonds and mix well.
Place 1/4 cup chicken mixture inside of each pita bread round; pinch each sandwich closed.
Arrange sandwiches next to each other in the greased pan. Spray tops of each with more cooking spray.
Bake in the preheated oven until toasted, about 5 minutes.
Per Serving: 253 calories; protein 16.6g; carbohydrates 22.1g; fat 10.7g; cholesterol 34.6mg; sodium 202.6mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.