Black Shawarma with Chicken, Cabbage and Cucumber Salad and Spicy Sauce

"Charcoal" bread is very popular in European countries: activated charcoal is a more budget option compared to cuttlefish ink, no less useful and does not have such a pronounced taste as ink. We prepare the dough for tortillas in the standard way, we add tablets of the most common activated carbon in the process, after grinding into dust. Cabbage-cucumber salad with spicy sauce is suitable as a crispy filler for black shawarma with chicken.

Ingredients

• 1 chicken weighing 1-1.2 kg
• 2 cubes Gallina Blanca Reduced salt chicken broth
• half a head of young cabbage (about 500 g)
• 4 medium cucumbers
• 3-4 stalks of green onions
• juice and zest of 1 small lemon
• 3 tbsp olive oil
• salt
• 250 g very thick homemade mayonnaise
• 125 g thick, natural Greek yogurt
• 1 tsp - 1 tbsp. l. red Abkhaz adjika
• 20 tablets of activated carbon
• 500 g flour
• 1 tsp baking powder
• 3 tbsp. l. olive oil
• 1 tsp salt
• melted butter

Directions

1. Cook the chicken in boiling water with 2 cubes of Gallina Blanca Reduced Salt Chicken Broth until cooked through. Remove chicken from heat and let cool in broth.
2. At the same time prepare the tortillas dough: grind the charcoal in a coffee grinder to "dust". Sift flour with baking powder with a slide on the work surface, make a depression in the slide. Pour salt into it and pour in 200 ml of lukewarm water with olive oil. Add charcoal very carefully.
3. Adding flour from the sides, knead a homogeneous dough. Roll the dough into a ball, cover with plastic wrap and leave for 30 minutes. Divide the dough into 50 g pieces, round each piece, cover with cling film and leave for 20 minutes.
4. Melt the ghee, brush a well-heated frying pan with a brush and fry the cakes one at a time, rolling them out as thin as possible, for 40-50 seconds. from each side. Place the finished tortillas in a saucepan under the lid so that they become soft.
5. For the filling, chop the cabbage thinly. Cut the cucumbers into strips, finely chop the onion. Combine cabbage, cucumbers and onions, salt, pour with lemon juice, stir with your hands and leave for 15 minutes. Drain off excess juice, add zest, season with oil and stir.
6. Heat a waffle iron or sandwich maker. For the sauce, combine the ingredients until smooth, adding the adjika to taste.
7. Remove the chicken flesh from the bones and disassemble into fibers. Season the chicken with 3-4 tbsp. l. sauce.
8. Put a spoonful of sauce on each flatbread, spread, not reaching the edges of 1 cm.Put the chicken and salad along the edge closest to you, roll into a roll and heat in a waffle iron / sandwich maker for about 2 minutes. Cut the shawarma in half before serving.