Prepare the Vegetables: Thinly slice the cabbage, lettuce, and carrots. Use a food processor for the carrots to ease the process.
Make the Sauce: Combine mayonnaise, ketchup, sweet chili sauce, and suya spice in a bowl. Mix until smooth and set aside.
Marinate the Chicken: Cut chicken into small pieces. Season with garlic, ginger, paprika, Italian seasoning, salt, cayenne pepper, curry powder, adobo, and chicken seasoning. Add a bit of vegetable and sesame seed oil, then mix well.
Cook the Chicken: In a pan with heated oil, fry the chicken until fully cooked and slightly crispy. Avoid overcrowding.
Combine: Mix the sliced vegetables, cooked chicken, and prepared sauce in a large bowl until evenly coated.
Assemble the Shawarma: Spread sauce on shawarma bread, add chicken and vegetable mix, and roll tightly.
Grill the Shawarma: Cook the rolled shawarma on a griddle or pan until the bread is crispy with grill marks.
Serve: Optionally, cut into pieces and serve hot.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 650 kcal | Servings: 4 servings
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