Chicken Shawarma

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Shawarma, also shaurma and other spellings, is a Middle Eastern meat preparation based on the doner kebab of Ottoman Turkey. Originally made of lamb or mutton, today’s shawarma may also be chicken, turkey, beef, or veal, cut in thin slices and stacked in a cone-like shape on a vertical rotisserie.

Shwarma is origin from the Middle East. Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, beef, chicken, or turkey. The slices are stacked on a long skewer. Lamb fat may be added to provide extra fat for juiciness and flavor. A motorized spit slowly turns the stack of meat in front of a heating element, continuously roasting the outer layer. Shavings are cut off the rotating stack for serving, customarily with a long, sharp knife. Shawarma may be served on a plate but is most commonly prepared as a wrap inside of a flatbread such as a pita bread. It is often served with diced tomatoes, cucumbers, and onions, pickled vegetables, and tahini sauce.

As we don’t have gears to cook Shwarma at home, I roasted it on a nonstick pan. Pita bread was bought from the store for Shwarma today. I have used chicken breast to make Shwarma, but chicken thigh, mutton, and other meat can also be used.

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Ingredients

1 fillet of chicken breast (thinly sliced in the layer)

1 1/2 tsp red chili powder

2 tsp of cumin powder

2 tsp of black pepper

4 to 5 garlic clove minced

2 tbsp greek yogurt or hung curd

2 tsp lemon juice

salt to taste

coriander or mint or parsley chopped or mix

Olive oil for roasting chicken.

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Procedure

  • In a mixing bowl mix all the ingredient except chicken and olive oil
  • Mix the ingredients well then add chicken and coat with the marination nicely. Marinate chicken for half an hour or more the better.
  • In a nonstick pan or griddle pour a tablespoon of olive oil, when it heat place marinated chicken on high flame.
  • When it starts getting a dark brown flip to another side, cook well.
  • Serve with red onion, tomatoes, cucumber, lettuce, vegetable pickle, and tahini sauce.
  • I spread hummus and tahini sauce on pitta bread and placed chicken and other garnish.
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