CHICKEN SHAWARMA

CHICKEN SHAWARMA
Classic middle eastern chicken preparation wrapped in pita bread

shawarma

INGREDIENTS

8 skinless, boneless chicken thighs

For marinade:

1/2 cup lemon juice

1/4 cup hung curd

1 Tbsp. olive oil

Salt to taste

Pepper to taste

1/4 tsp freshly ground cardamom

1 tsp all spice

½ tsp. minced garlic

1 tsp. finely chopped onion

1 number sliced onion

1 deseeded and julienned tomato

Half deseeded and julienned green bell pepper

Aioli for dip

For pita bread:

200 ml luke warm water

1 tbsp. sugar

1 pinch salt

1 tbsp. dry yeast

Refined flour

1 tbsp. olive oil

DIRECTION

For pita bread:

  1. In luke warm water dissolve sugar, salt and yeast.
  2. Now make a stiff dough by mixing water and refined flour. Add olive oil and mix well in the dough.
  3. Now divide dough into small balls of 45 gms weight, cover and keep aside for rest for fermentation process for atleast ½ an hour.
  4. Heat hot plate, roll the balls into thin round shape and cook from both sides on hot plate.
  5. Keep pita bread wrapped airtight with the help of a cling foil.

Main preparation:

  1. Make a marination by mixing hung curd, garlic, onion, olive oil, lemon juice, cardamom powder, allspice, salt & black pepper in a mixing bowl. Mix it well.
  2. Now put chicken pieces inside the marination and marinate well. Cover and keep aside for at least 2 hours to absorb flavors.
  3. Keep the oven preheated at 220 degrees centigrade. Arrange marinated chicken on a nonstick baking tray and cook in the oven for 10-15 minutes or until well cooked.
  4. Now on a chopping board with the help of a chopper roughly chop the chicken in small small pieces.
  5. In a bowl take chopped chicken, sliced onion, tomatoes and bell pepper. Put 1 tbsp. of aioli, some lemon juice and mix well. Adjust seasoning.
  6. Now fill the mixture in pita bread forming a roll. Keep rolls in oven for some time until become warm. Cut and serve hot with sumac salad and aioli.

 

 

 

News Reporter

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