Fried Shawarma - SK Khazana

Ingredients list for Fried Shawarma - SK Khazana

• 2 Boneless chicken breasts
• to taste Salt
• 1 teaspoon All spice 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 tablespo to serve Garlic aioli
• 1/4 Medium cabbage thinly shredded
• 1 Pickled beetroot cut into thin strips
• 1 Medium carrot cut into thin strips
• 2 tablespoons Fresh parsley chopped
• as required French fries
• to deep fry Oil
• 3 Eggs
• 1 cup Cornflakes crushed

Method

1. Marinate the chicken with all spice powder, garlic powder, crushed black peppercorns, paprika, onion paste, garlic paste, 2 tbsps 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 the 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 it 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 in colour. Drain on absorbent paper.
8. Halve each roll diagonally and arrange on serving plates. Serve hot with aioli and French fries.