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Shawarma

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A Middle Eastern speciality - grilled Chicken wrapped in pita breads and served with yogurt sauce and salad.

This recipe is from the book Wrap n Roll.

Preparation Time : 26-30 minutes

Cooking time : 31-40 minutes

Servings : 4

Shawarma

Main Ingredients

Chicken breasts, Pita breads

Cuisine

Middle Eastern

Course

Snack

Level Of Cooking

High

Ingredients

  • Chicken breasts
    4
  • Pita breads
    4
  • Olive oil
    4 tablespoons
  • Salt
    to taste
  • Yogurt sauce
  • Yogurt
    1 cup
  • Salt
    to taste
  • Garlic paste
    1 teaspoon
  • Lemon juice
    2 tablespoons
  • Fresh parsley
    1 sprigs
  • Salad
  • Onion sliced
    1 medium
  • Tomato sliced
    1 medium
  • Jalapenos sliced
    2
  • Salt
    to taste
  • Tahini
    2 tablespoons
  • Yogurt
    3 tablespoons
  • Fresh mint leaves torn
    6-8

Method

Step 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.

Step 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.

Step 3


For the yogurt sauce 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. Set it as

Step 4


Once the chicken is cooked remove from oven and shred it finely keeping it on the skewer itself. Toast pita breads lightly. Slit them open to form a pocket. Set aside. Mix onion, tomato, jalapenos, salt, tahina, yogurt and mint leaves to form a salad.

Step 5


Stuff the pita pocket with some of the shredded chicken mixture and then top it up with this onion tomato salad.

Step 6


Serve immediately with yogurt sauce.

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