Better Than Street Food: The Secret to a Perfect Crispy-Outside, Juicy-Inside Shawarma Hack

Originally coming from the Middle East, shawarma has turned into a worldwide phenomenon in recent years and has since become a popular type of street food in most countries. Some even got to make it at home for dinner — and if you’re one of these people, this recipe for crispy shawarma might be just what you need.

Filled with chicken and mushrooms inside, this kind of street food will probably taste even better than the one you usually get from local shops.

Ingredients: 250 g of chicken breast, 300 g of button mushrooms, 1 small onion, 150 ml of 20% heavy cream, about 300 g of wraps, 70–100 g of cheese (optional), 2 eggs, chips for breading, salt, pepper, dried garlic, chicken seasoning, a little oil for frying.

Cut the mushrooms into large pieces and the onion into small ones. Fry in a little oil until golden brown. Add the diced chicken, seasonings, and salt, and quickly fry for a couple of minutes to sear the meat. Pour in the cream and cook for another 3–5 minutes until thickened; the filling should become creamy and juicy.

Cut the wraps into rectangles, spread the filling on top, add grated cheese if you like, and roll them up tightly. Dip each roll in beaten eggs, then coat in crushed chips. Place in a baking dish and bake at 180°C for 15–20 minutes until golden brown.