Lebanese Meat Shawarma Marinade Dry Mix
Cut the meat filet (500g) into thin slices.
In a separate bowl whisk together the powder marinade with water and oil.
Add the chicken and toss to coat. Put in refrigerator & Marinade for 1-2 hours.
Preheat oven. Place the chicken pieces in a baking tray, evenly spaced. Cook for about 30 minutes at 220°C and turn them from time.
To make a wrap, get a piece of flatbread and smear with Tahini Sauce. Top with a bit of lettuce and tomato, cucumber pickles and Chicken Shawarma. Roll up and enjoy!