Shawarma Pita bread stuffed with grilled chicken, freshly tossed salad and tahina, an all-time favourite Arabic snack. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 23 Jun 2014 in Recipes Course New Update Main Ingredients Chicken breasts, Pita bread Cuisine Other Course Snacks and Starters Prep Time 31-40 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Medium Others Non Veg Advertisment Ingredients list for Shawarma 4 Chicken breasts 4 Pita bread 4 tablespoons Olive oil to taste Salt 1 cup + 3 Yogurt 4 cloves Garlic, ground 2 tablespoons Lemon juice 1 sprig Fresh parsley 1 medium Onion ,sliced 1 medium Tomato, sliced 2 Jalapeno, sliced 2 tablespoons Tahini 6-8 Fresh mint leaves, torn Method Preheat the oven to 200°C. Slit chicken breasts lengthwise without cutting through. Dribble olive oil over them, sprinkle salt and fold the pieces. Thread these pieces onto a skewer. Keep the skewer on a rack on which the skewer will rotate. Place the rack in the preheated oven and cook at 200°C. Add salt, garlic paste to yogurt and whisk well. Add lemon juice and mix. Put this mixture over a muslin cloth kept over a bowl, gather the edges and squeeze tight to get smooth yogurt sauce. Garnish with a sprig of parsley. Keep it aside. Once the chicken is cooked remove from oven and cut into fine shreds keeping it on the skewer itself. Toast pita breads lightly. Slit them open to form a pocket. Keep aside. Mix onion, tomato, jalapenos, salt, tahina, yogurt and mint leaves to form a salad. Stuff the pita pocket with some of the shredded chicken mixture and then top it up with this onion tomato salad. Serve immediately with yogurt sauce. #Chicken breasts #Olive oil #Salt #Tahini #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article