New Update
![Shawarma](https://img-cdn.thepublive.com/fit-in/1280x960/filters:format(webp)/sanjeev-kapoor/media/post_banners/d4e9fd5cd45d98e0f4a47d8f05ba44e67e441ae6cf99afb22515f6715d83258e.jpg)
Main Ingredients | Chicken Breasts, Pita Bread |
Cuisine | Middle Eastern |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Shawarma
- 4 Chicken Breasts
- 4 Pita Bread
- 4 tablespoons Olive oil
- to taste Salt
- For Yogurt sauce
- 1 cup Yogurt
- to taste Salt
- 1 teaspoon Garlic paste
- 2 tablespoons Lemon juice
- 1 sprigs Fresh parsley
- For Salad
- 1 medium Onion sliced
- 1 medium Tomato sliced
- 2 Jalapenos sliced
- to taste Salt
- 2 tablespoons Tahini
- 3 tablespoons Yogurt
- 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.
- 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
- 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.
- 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.
Nutrition Info
Calories | 2217 |
Carbohydrates | 184 |
Protein | 169.3 |
Fat | 89.1 |
Other Fiber | Zinc- 3.5mg |
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