Chicken Shawarma: Delicious Chicken Wrapped In Soft Pita Bread
Image Credit: Chicken shawarma is a delicious roll | Unsplash

Chicken Shawarma is now made simple! This version of the most-loved delish, Chicken Shawarma is quite time-taking but more convenient. So, prepare this Chicken Shawarma with ease at Home, by marinating the chicken and then shallow-frying it in a saucepan. The perfectly seasoned sauces adds strong flavours. For a little more crunch, cabbage and tomatoes are used for garnishing. Though the dish differs significantly from traditional Shawarma, yet it tastes and feels just like the original Gulf meal.

The origin of Shawarma can be traced back to the Ottoman Empire, Israel. It is a Levantine Arab meat preparation invented in Turkey during the late 18th century. The term “Shawarma” is an Arabic name for ‘turning’, that describes the process of grilling meat that is common and prevalent  in Middle-Eastern local cuisine. A vertical spit  is slowly rotated in front of a fire or similar heat source, on which thin slices of seasoned meat and fat are heaped together and roasted. It produces juicy, soft meat that may be served by shaving off little amounts at a time. Shawarma is known as ‘gyros’ in Greek and ‘doner kebabs’ in Turkey, both the words mean ‘turn’ in their native languages, respectively . The abundantly flavourful dish is now well-liked all over the globe.

Chicken shawarma | Pexels

Cooking time – 15 minutes

Servings –  5

Ingredients

For Chicken Marinade – 

  • 300 gm Chicken, boneless and skinless
  • ½ cup Curd
  • 2 tsp Lemon juice
  • 1 tsp Ginger powder
  • 1 tsp Garlic powder
  • ½ tsp Cumin powder
  • ½ tsp Coriander powder
  • ½ tsp Garam Masala
  • 1 tsp Red Chilli powder
  • Salt, as per taste
  • ½ tsp Black pepper
  • 1 tsp Food colour

Tahini Sauce – 

  • ¼ cup Sesame seeds, roasted
  • 2 tbsp Olive oil

Garlic Sauce – 

  • ½ cup Curd
  • ½ cup Mayonnaise
  • 1 tsp Garlic, minced
  • ¼ tsp Black pepper, freshly crushed
  • ¼ tsp Salt 
  • 2 tbsp Tahini Sauce

Chilli Sauce – 

  • 1 Tomato, medium-sized
  • Coriander leaves, finely chopped
  • 1 Onion, medium-sized 
  • 1 huge Green Chilli, roasted and peeled
  • 3 Dried Red chilli, Kasmiri
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2 tsp Lemon Juice

  • Shawarma – 
  • 3 tbsp Oil - for frying
  • Fried chicken, finely sliced
  • 5-6 Pita Breads
  • ½ cup Cabbage, thinly-sliced
  • ½ cup Tomato, thinly sliced

Method

  • Chicken Marinade – In a large mixing vessel, add boneless chicken and cover it evenly well with lemon juice. Add salt followed by curd, and spices. Toss and mix thoroughly for 5 minutes. Cover and refrigerate for 40-60 minutes.
  • Meanwhile, prepare the sauces : 

Tahini Sauce – In a grinder, blend sesame seeds with olive oil.

Garlic Sauce – In a bowl, combine all the ingredients properly. Further add 2 tbsp Tahini sauce. Mix well.

Chilli Sauce – Coarsely grind all the ingredients together into a bright red-coloured paste.

  • Now, in a heated pan, pour some oil. Let heat the oil.
  • Then, add marinated chicken pieces. Cover and cook for 5 minutes over low flame.
  • Turn off the flame and remove. 
  • Slice the fried chicken and keep aside.

For Shawarma – take a pita bread and spread the red chilli sauce over it. Followed by Garlic sauce, add chicken pieces to the bread. Then add sliced tomatoes and cabbage.

Serve and enjoy !

Eat this Chicken Shawarma stuffed in a pita roll or in a sandwich. Relish it as starters or a side dish with dal and rice or chapati, parotta or gobble it with a drink. This Chicken Shawarma will be consumed happily in any form.