Shawarma Spring Roll

Ingredients

• 2 boneless chicken breasts
• Salt to taste
• ½ cup yogurt
• 1 tablespoon garlic paste
• 1½ teaspoons all spice
• 1 teaspoon cumin powder
• 1 teaspoon onion powder
• ½ teaspoon paprika powder
• Crushed black peppercorns to taste
• 2 tablespoons oil
• 1 medium carrot, peeled and cut into thin strips
• ½ small cabbage, finely shredded
• 1 cup ready-made aioli
• 1½ teaspoons red chilli-garlic chutney 
• 4-6 spring roll sheets
• Refined flour slurry as required
• Oil for deep frying
• To serve
• French fries as required
• Leafy salad as required
• Pickled carrot as required
• Pickled beetroot as required

Method

1. Take chicken breasts in a large bowl, add salt, yogurt, garlic paste, all spice, cumin powder, onion powder, paprika powder and crushed black peppercorns and mix well. Set aside to marinate for 30 minutes.
2. Heat oil in a non-stick grill pan, place the chicken breasts in it and grill on high heat for 3-4 minutes. Flip and cook the other side for 3-4 minutes as well. Reduce the heat to medium and continue to cook for 4-5 minutes. 
3. Take the pan off the heat and place the grilled chicken breasts on a worktop and shred them. Transfer into a large bowl.
4. Add carrot, cabbage, aioli and red chilli-garlic chutney and mix till well combined.
5. Take a spring roll sheet, place a portion of the chicken mixture on one side, apply some refined flour slurry on the sides and roll it into a spring roll.
6. Heat sufficient oil in a kadai. Gently slide in the spring rolls and deep-fry till golden brown and crisp. Drain on absorbent paper. 
7. Diagonally slice the spring roll in half and arrange on a serving plate. Serve hot with French fries, leafy salad, pickled carrot and pickled beetroot.