Qurator's: Hive Top Chef! | Favorite Dinner | Hylene74-style chicken shawarma

Shawarma is traditional Arabic food, but I've prepared it differently with my own personal touch. I made it with chicken and vegetables, using cucumber, red pepper, parsley, and grated carrot. To add some moisture, I made a chickpea cream for the first time.

- 1 cup of chickpeas

- 200 grams of chicken breast fillet

- 130 grams of cucumber

- 40 grams of carrots

- 40 g red bell pepper

- 7 grams of parsley

- 2 cloves of garlic

- 1 unit of Arabic bread

- 1 lemon

- 2 tablespoons plain yogurt

- 3 tablespoons of soybean oil

- 1 teaspoon cumin

- 1 teaspoon ground onion

- Salt to taste

1.-. Wash the chickpeas and soak them overnight. The next morning, they will have swollen. Wash them again and cook them until tender. Set aside.

2.-. Season the chicken and cook it on a griddle over medium-low heat, brushing it with a little oil to prevent sticking. When the chicken is golden brown on both sides, turn off the heat. Set aside.

3.- Wash the vegetables and peel the cucumber. Julienne the red pepper and cucumber. Wash the parsley and chop it finely.

4.- Peel the carrot and grate it using the finest side of the grater. We already have the vegetables ready.

6.- Place all the ingredients in a blender: the lemon and garlic (already processed), the cooked chickpeas, salt to taste, three tablespoons of oil, the ground onion, and the cumin. Blend well, gradually adding the chickpea cooking water if necessary to help with blending. Add the plain yogurt and blend again until smooth. If the mixture is too thick, add water.

7.- We arrange all the ingredients to begin assembling the shawarma.

8.- Place the chicken, 4 slices of cucumber, 4 slices of red pepper, the grated carrot, parsley, and finally the chickpea cream (as much as you like) on the Arabic bread. Roll it up carefully using waxed or parchment paper to prevent the filling from spilling out.

Your favorite dinner is ready, let's eat!.