Shawarma

  • Snacks
  • Servings
  • 2Spicy
  • Cook Time
  • Cuisine : South Indian
Rate this recipe :


Ingredients

Ingredients for Pita Bread

1 cup of whole wheat flour

½ cup of Maida

Salt for taste

2 tablespoons of Olive Oil

¼ teaspoon of sugar

Warm water as required

½  teaspoon of Dry instant yeast

Ingredients for Chicken stuffing

300 grams of boneless Chicken

1 tablespoon of ginger-garlic paste

2 tablespoons of hung yogurt

Juice of ½ a lime

½ teaspoon of red chili powder

½ teaspoon of garam masala

¼ teaspoon of pepper powder

Salt to taste

2 tablespoons of Olive oil

Ingredients for Fusion Sauce

1 tablespoon of Garlic Mayo

1 tablespoon of Hung Curd

1 tablespoon of Tahini Sauce

Salt to taste

Mix the above to make the fusion sauce and refrigerate for 10-15 minutes

Ingredients of the salad stuffing

¼ cup of juliennes of carrot

¼ cup of juliennes of cabbage

⅓ cup of juliennes of capsicum

⅓ cup of juliennes of deseeded tomatoes

1 tablespoon of jalapenos

Mix the above together

 

Cookwares

Step By Step Method

  • Marinate the chicken with all the ingredients for 15 minutes. Cook them in a fry pan with 2 tablespoons of olive oil till all the moisture evaporates.

    Knead the dough with all the ingredients mentioned and set aside covered with a moist muslin cloth for 30 minutes. Uncover the dough, knead it again and keep aside for 15 minutes. Pull out small balls from the dough, smoothen them by rolling in your hands. Roll them out and keep all of them covered for another 15 minutes. Cook the Shawarma rotis on a hot tawa till light golden brown.

    Assemble the Shawarma

    Cut the Shawarma roti in the centre making it into 2 semi-circles. Each half of the roti is the pita bread with a pocket to hold the chicken stuffing. Mix the salad stuffing with the chicken and place it in the pocket of the pita bread. Generously swirl the fusion sauce over it and serve the Shawarma.

     

About Chef