This is a meditteranean dish and I've re-created it. It is a fusion of the traditional way and the way I've seen it being prepared in India. If pita bread is not available, you could substitute it with chappathi. You can add shredded cabbage,lettuce,onion or thinly sliced/ cubed tomatoes along with the chicken.
Difficulty level: Medium
Preparation time: 1 hr+ 15 min
Cooking time: 15 min
Ingredients
Boneless Chicken- 4 breast tenderloins(about 200 gms), cut into thin strips
Yogurt- 1 tbsp+ 2 tsp
Minced garlic-1 tsp
Ground cinnamon- 1/4 tsp
Ground cardamom-1/4 tsp
Ground allspice- 1/4tsp
Dry parsley- 2 tsp
Chili powder- 2 tsp
Lime juice- 2 tsp
Salt to taste
Oil- 1 tbsp
Shredded cabbage,sliced onion, sliced tomato-some(optional)
Pita/chappathi- 3
Aluminium foil and wax paper
Marinate the chicken in 1 tbsp yogurt,ground cinnamon, ground cardamom,ground allspice, 1 tsp dry parsley, 1/2 tsp minced garlic, chilli powder, 1 tsp lime juice and salt. Cover and keep aside for atleast 1 hr.
Heat the oil and put the chicken and saute for a while(about 1 min). Allow to cook on medium flame for 10 min, stirring every 2-3 min. Cook for another 2 min for the meat to get crisp around the edges.
In the meantime you can get the sauce ready. Mix together 2 tsp yogurt(you can also use mayonnaise), 1 tsp limejuice, 1/2 tsp minced garlic, 1 tsp dry parsley and salt.
To assemble the shawarma, put a square piece of aluminium foil and wax paper on top. Keep the pita on the wax paper and spread a thin layer of sauce and then the chicken(and veggies, optional). Roll the pita tightly and then in wax paper and aluminium foil,in that order.
This is one way of doing it. The other way is to cut the pitas in half and fill the pockets with the chicken and veggies mixed with the sauce. Clearly not a technique you can use with chappathis.
Difficulty level: Medium
Preparation time: 1 hr+ 15 min
Cooking time: 15 min
Ingredients
Boneless Chicken- 4 breast tenderloins(about 200 gms), cut into thin strips
Yogurt- 1 tbsp+ 2 tsp
Minced garlic-1 tsp
Ground cinnamon- 1/4 tsp
Ground cardamom-1/4 tsp
Ground allspice- 1/4tsp
Dry parsley- 2 tsp
Chili powder- 2 tsp
Lime juice- 2 tsp
Salt to taste
Oil- 1 tbsp
Shredded cabbage,sliced onion, sliced tomato-some(optional)
Pita/chappathi- 3
Aluminium foil and wax paper
Marinate the chicken in 1 tbsp yogurt,ground cinnamon, ground cardamom,ground allspice, 1 tsp dry parsley, 1/2 tsp minced garlic, chilli powder, 1 tsp lime juice and salt. Cover and keep aside for atleast 1 hr.
Heat the oil and put the chicken and saute for a while(about 1 min). Allow to cook on medium flame for 10 min, stirring every 2-3 min. Cook for another 2 min for the meat to get crisp around the edges.
In the meantime you can get the sauce ready. Mix together 2 tsp yogurt(you can also use mayonnaise), 1 tsp limejuice, 1/2 tsp minced garlic, 1 tsp dry parsley and salt.
To assemble the shawarma, put a square piece of aluminium foil and wax paper on top. Keep the pita on the wax paper and spread a thin layer of sauce and then the chicken(and veggies, optional). Roll the pita tightly and then in wax paper and aluminium foil,in that order.
This is one way of doing it. The other way is to cut the pitas in half and fill the pockets with the chicken and veggies mixed with the sauce. Clearly not a technique you can use with chappathis.
