Chicken Shawarma
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Chicken Shawarma

A popular Lebanese street food that's totally achievable in our kitchens! There are few elements to it - the chicken filling, the sauce, pickled veggies and the Pita breads. Delicious and Filling this!

Amrita Kaur

Ingredients

6-serving
  1. 1/2 Kilo chicken breasts (boneless)
  2. 1 Tablespoon oil
  3. 1 Teaspoon cumin powder
  4. 1 Teaspoon salt
  5. 1 Teaspoon pepper freshly grounded
  6. 1/2 Teaspoon Turmeric
  7. 4 Cloves Garlic , crushed
  8. 1 Cup sesame seeds
  9. 1/4 Cup olive oil
  10. 2 Cloves Garlic , crushed
  11. 1 Teaspoon Pepper
  12. 3 Tablespoons yogurt
  13. 2 Teaspoons lemon juice
  14. To Taste Salt
  15. 1 Carrot , cut into sticks
  16. 1 Beetroot , Cut into sticks
  17. 1 Cucumber , Cut into sticks
  18. 1 Cup Vinegar
  19. 1 Teaspoon Salt
  20. 1 Teaspoon Sugar
  21. 1/2 Cup water
  22. 3 Cups Flour
  23. 4 Teaspoons Active dried yeast
  24. 1 Teaspoon sugar
  25. 1 Teaspoon salt
  26. 2 Tablespoons Olive Oil

Method

90 mins
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    For the chicken filling: In a bowl Mix the oil, salt, pepper, cumin powder, turmeric and crushed garlic. rub this mixture onto chicken pieces and rest it for few hours.

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    On a preheated BBQ or an oven or using grill pan on stove, Grill the chicken pieces until cooked, make sure that you don't overcook the chicken and it should still be juicy. Cut the chicken pieces into bite size and keep aside.

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    For Tahini Sauce: Dry roast the sesame seeds for few minutes. Let it cool. Combine sesame seeds with Olive oil, Garlic, Cumin powder, Yogurt and lemon juice. Grind it to form a fine paste. (Use water, if needed)

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    For Pickled veggies: Heat the water and vinegar with salt and sugar in it, cook cucumbers in it till little soft, take it out and keep aside. Repeat it with carrot and beetroot. Alternatively, keep the veggies marinated for a day or two in vinegar + salt-sugar mixture for a day or two.

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    For Pita Bread: Place flour in a mixing bowl; In a small bowl, place the yeast and sugar and pour over some lukewarm water. Leave in a warm spot for about 15 minutes until frothy. Pour the frothy yeast into the flour and mix well to form a soft dough.

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    Mix the olive oil and salt on the side of bowl and work into the dough. The resultant dough should be soft and smooth.

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    Cover with cling film or damp cloth and leave in a warm spot to double in size (about 15-20 mins.)Knock back the dough and divide into six equal portions. Leave to rest again for about 5-10 mins.

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    Roll out each dough to about inches in diameter. Slap onto a lightly greased and dusted baking sheet and bake for about 5 minutes in a pre-heated oven at 200 degrees centigrade. Remove the breads when its puffed up, For shawarmas we want softer breads.

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    Put it all together: Smear some tahini sauce on pita bread. Place your pickled veggies and shredded chicken on the bread and roll it up. Serve with some tahini on side.

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