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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.

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Shawarma
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
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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

  1. Preheat the oven to 200°C. Slit chicken breasts lengthwise without cutting through. Dribble olive oil over them, sprinkle salt and fold the pieces.
  2. 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.
  3. 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.
  4. 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.
  5. 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.