HOW TO MAKE SHAWARMA
CHICKEN SHAWARMA
Chicken shawarma recipe - Make shawarma at home with this simple recipe and serve as appetizer or in wraps.
Ingredients
200 to 250 grams of chicken breast or thigh (choose tender boneless meat)
1 ½ garlic clove minced about 1 large
1 ½ tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp chilli powder / paprika
¼ tsp all spice
Generous pinch of turmeric
2 pinches of cinnamon powder
Salt as needed
⅛ tsp pepper
2 tbsp greek yogurt / hung curd (not sour, fresh) or mayonnaise
optional
1 onion quartered layers separated
1 tomato quartered deseede
How to make the recipe
1. Wash chicken under running water. Drain completely. Cut to small bite size pieces. Keep it aside.
2. Mix all the ingredients for marinade. Add lemon juice only if needed.
3. Marinate chicken with the mix. Cover and refrigerate for at least 12 to 24 hours.
Making chicken shawarma recipe
1. Heat a pan with half tbsp olive oil on a high heat. When the pan is hot. Place the chicken and flip to cook on all the sides evenly.
2. When the chicken is tender cooked, shred it on the pan with a wooden spoon. Cook further for 1 to 2 mins. Set this aside and use the same pan to grill quartered layered onions and deseeded tomatoes.
3. Serve chicken shawarma as a appetizer with yogurt garlic sauce.
Bonus
Making wrap/ roll
1. Spread sauce on the pita bread, place lettuce and then chicken, grilled onions, tomatoes and roll it up.
CHICKEN SHAWARMA
Chicken shawarma recipe - Make shawarma at home with this simple recipe and serve as appetizer or in wraps.
Ingredients
200 to 250 grams of chicken breast or thigh (choose tender boneless meat)
1 ½ garlic clove minced about 1 large
1 ½ tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp chilli powder / paprika
¼ tsp all spice
Generous pinch of turmeric
2 pinches of cinnamon powder
Salt as needed
⅛ tsp pepper
2 tbsp greek yogurt / hung curd (not sour, fresh) or mayonnaise
optional
1 onion quartered layers separated
1 tomato quartered deseede
How to make the recipe
1. Wash chicken under running water. Drain completely. Cut to small bite size pieces. Keep it aside.
2. Mix all the ingredients for marinade. Add lemon juice only if needed.
3. Marinate chicken with the mix. Cover and refrigerate for at least 12 to 24 hours.
Making chicken shawarma recipe
1. Heat a pan with half tbsp olive oil on a high heat. When the pan is hot. Place the chicken and flip to cook on all the sides evenly.
2. When the chicken is tender cooked, shred it on the pan with a wooden spoon. Cook further for 1 to 2 mins. Set this aside and use the same pan to grill quartered layered onions and deseeded tomatoes.
3. Serve chicken shawarma as a appetizer with yogurt garlic sauce.
Bonus
Making wrap/ roll
1. Spread sauce on the pita bread, place lettuce and then chicken, grilled onions, tomatoes and roll it up.