Chicken Shawarma
Ingredients
TO MARINATE
- 500gm Chicken Thighs, boneless , Extra Virgin
- 2 Tbsp Olive oil
- 2 Tbsp Curd, Thick part
- 1 Tbsp Lemon juice
- 1/2 Tsp Turmeric
- 1/2 Tsp Cumin
- 1/2 Tsp Coriander
- 1/2 Tsp Seven Spices
- 1 Tsp Paprika
- 1 Tsp Garlic powder
- 1/2 Tsp Onion powder
- 1/2 Tsp Cardamom powder
- 1/4 Tsp Black Pepper
- 1/4 Tsp Cayenne Pepper
- 1 Tsp Salt
PITA BREAD
- 3/4 Cup | 185ml Warm water
- 1/2 Tsp Instant Yeast
- 1/2 Tsp Sugar
- 1 Tsp Olive oil, to brush
- 2 Cups | 260gms All Purpose Flour
- 1/2 Tsp Salt
LEBANESE GARLIC SAUCE/TOUM
- 5-6 Big Garlic Cloves (remove the germ inside to avoid strong garlic flavor)
- 1/2 Tsp Salt
- 2 Tbsp Lime juice (Use a small Lime instead of big Lemon, more tarter)
- 1 Egg White, cold
- 200ml Pure Sunflower Oil (cold preferably)
- 2 Tbsp Ice Cold water
Instructions
For Chicken
- Mix all the Spices with the Chicken boneless fillets and keep refrigerated overnight. Fry them till golden brown on both sides. Cut into thin strips.
For Pita Bread
- Mix Warm water, sugar and instant yeast in a bowl. Add half of the flour and salt. Mix. Add rest of the flour and knead.
- Knead the dough for 5-10 Mins till smooth. Do not add too much flour. Grease a bowl with olive oil, place the dough. Let it rest till doubles.
- Knock the air down, place the dough into a flat surface. Divide into 6 equal parts, make smooth balls. Cover them with a cloth for 30 Mins.
- Roll them out to 7 Inches width. Keep the rolled out ones covered for 5 mins. Do not keep more than 5 mins else they form a dry crust on top.
- Cook the pitas on Medium high heat. When first bubbles appear flip on the other side. Once it puffs a bit, flip it again and cook till it puffs completely.
For Garlic Sauce
- Place 6 Big Garlic Cloves, Salt and 1 Tbsp Lime juice in the blender. Blend on High speed.
- Add 1 Egg White. Blend on High speed till Garlic is nicely minced and foamy.
- Add half of the Oil slowly through a funnel while blending high speed. It should emulsify and look creamy. Stop and check.
- Switch to Low speed, add remaining lime juice slowly through the funnel. Then Add rest of the oil slowly. It should look Creamy.
- Blend again on low speed, Add slowly 2 Tbsp Ice cold water through the funnel. Garlic Sauce is ready! Keep Refrigerated airtight. Tastes best the next day, becomes mellow. Stays good for 3-4 days.
Assemble
- Spread Garlic sauce on the Pita bread, then place the fried chicken and French fries. Then add lettuce and top with more garlic sauce. Tie the ends with a parchment paper. Enjoy your homemade Shawarma!