2 boxes Chicken Shawarma
2 red onions, cut into thin half-rings
400g tomatoes, chopped
1 green bell pepper, cut into small cubes
8 pita breads
200 ml (vegan) yogurt
1 red chili, cut into thin strips
1 clove garlic, chopped
a bunch of parsley, chopped
oil for frying
pepper and salt
Make a sauce by stirring the garlic, red pepper and half of the chopped parsley into the yogurt. Add some salt and pepper to taste.
Bake Chicken Shawarma in oil 3 to 5 minutes on medium heat and add the chopped tomatoes and chickpeas. Warm well and add the other half of the chopped parsley. Season with salt and pepper. Toast the pita bread in the oven until brown.
Open the pita breads and top them with the Chicken Shawarma-chickpea mixture. Add some pepper strips and onion rings. Serve the sandwiches with the yogurt sauce.