Fried Shawarma

Ingredients 

• 2 boneless chicken breasts
• Salt to taste
• 1 teaspoon Allspice powder
• 1 teaspoon garlic powder
• 1 teaspoon black peppercorns crushed
• 1 teaspoon paprika
• 4 tablespoons onion paste
• 2 teaspoons garlic paste
• 4 tablespoons olive oil
• 4 tablespoons yogurt
• 4 pita breads
• 4 tablespoons garlic aioli + to serve 
• ¼ medium cabbage, thinly shredded
• 1 pickled beetroot cut into thin strips
• 1 medium carrot cut into thin strips
• 2 tablespoons fresh parsley, chopped
• French fries as required
• Oil to deep fry 
• 3 eggs
• 1 cup Cornflakes crushed

Method

1. Marinate the chicken with allspice powder, garlic powder, crushed black peppercorns, paprika, onion paste, garlic paste, 2 tablespoons olive oil and yogurt and mix well. Set aside to marinate for 30 minutes.
2. Heat remaining oil in a non-stick grill pan and grill chicken breasts, turning sides, till golden brown on both sides.
3. Heat pita breads on a non-stick tawa. Cut chicken breasts into small pieces.
4. Place each pita bread on a work table, spread 1½ tbsps aioli sauce evenly over them. Place some cabbage, beetroot, carrot, parsley, ¼ chicken pieces and some French fries, wrap them into a roll.
5. Heat sufficient oil in a deep pan.
6. Break eggs into a glass dish, add some salt and beat well. Spread the cornflakes on a plate.
7. Dip each wrap in eggs and coat with cornflakes. Slide them, one at a time, in hot oil and deep-fry till golden brown. Drain on absorbent paper.
8. Halve each roll diagonally and arrange on serving plates. Serve hot with aioli and French fries.