Sometimes you do feel like shoarma, but don't feel like an unhealthy meal. And then there is only one thing to do: make your own shoarma! You can do that classically or make this colourful and nutritious chicken shawarma salad from Francesca Kookt with yoghurt dressing and pita's.

1. Preheat the oven to 200 degrees.
2. Mix the chicken strips with 1 tbsp shoarma seasoning and 1 tbsp cooking olive oil. Cover and store in the fridge.
3. Make the yoghurt dressing by mixing the yoghurt in a small bowl with the yogonnaise, parsley, lemon juice and 2 cloves of garlic. Taste and season with some pepper. If necessary, add some more yoghurt, yogonnaise or lemon juice to taste.
4. Heat a frying pan and fry the chicken until done in 2 tbsp olive oil.
5. Meanwhile, cut the pitas all the way through, drizzle with cooking olive oil and spread with the halved garlic. Bake them in the oven for about 3 minutes until crispy.
6. Prepare the salad in a large bowl; to do this, mix the mixed lettuce, radish, cucumber, tomatoes and pepper. Season to taste with the yoghurt dressing.
7. Serve the salad on a large platter with the chicken shoarma on top and serve with the crispy pitas and yoghurt dressing

Tip:
Do you have leftover raw vegetables? Then make sure it's cleaned and already in the fridge, in a sealed container. That way you dress up your sandwich the next day quicker with tasty vegetables.

This recipe is part of weekly menu 4.

Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.