Wednesday, December 3, 2014

Chicken Shawarma

Chicken Shawarma is very popular Middle East dish. It is on the go food wrapped in pita bread. Thinly sliced veggies and tahini sauce makes it deliciously light and tender. Boneless chicken is marinated in yogurt spice mix, and baked/stir fry.
         Slices of pickles also go to this sandwich filling in authentic recipe and are absolutely delightful. I admire the beauty of their method of preparation they use a rotating thing to grill chicken in large quantity, they pile up chicken, it is compressed and grilled continuously, and it’s perfectly cooked and tender.


5 pita bread/paratha/chapathi
½ cucumber, thinly sliced
1 medium size onion, thinly sliced
1 small tomato, thinly sliced

For sauce
3 tbsp Tahini sauce
2 tbsp yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, minced

For marinade
200 gm boneless chicken (tenders), cut into slices
3 tbsp yogurt
½ tbsp pepper
2 tsp garam masala
Salt to taste


Step 1: Wash, pat dry chicken, mix ingredients of marinade, coat chicken, cover and marinate for 4 hours or overnight.

Step 2: Grease oven proof dish and cook marinated chicken till done or grill or shallow fry the chicken in a pan using 1tbsp olive oil in medium to low heat. Cover the pan while cooking. Don’t overcook it becomes hard and chewy.

Step 3: Mix all ingredients for sauce and keep aside. Don’t add oil for store bought tahini as it already has enough oil in it.

Step 4: Place the pita bread, spread the  chicken about 50 gm on each, add onions, cucumber, tomato, and 2 to 3tsp of sauce (spread sauce evenly). Roll up carefully and enjoy the every bite.

Lettuce leaves can be used for filling
Including French fries in filling makes it yummier
As I always say spices can be adjusted based on your spice level.

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