Chicken Shawarma Recipe/Pita Bread/Garlic sauce/Chili sauce/Pickle.
Hello guys, welcome back to the another recipe like it’s been a while since I posted any street flavor recipe. So, today I am gonna share with you guys an awesome and very delicious recipe of chicken Shawarma and in this post I am also going to cover the recipe of pita bread and all the sauce’s that you will need to fulfill your shawarma. So, without wasting any time let’s begin with the recipe.
Table of Contents
1. Pita Bread:-
1.Ingredients For Pita Bread.
- Water 1 cup 9 (Lukewarm).
- Sugar 2tsp.
- Active dry yeast 1/5tsp.
- Refined flour(Maida) 300gm.
- Salt 1/5tsp.
Step 1- In a bowl, add lukewarm water with sugar and mix well until the sugar dissolves completly, make sure the water is not hot, once the sugar dissolves, add yeast and mix well.
Step 2- Now, in a sieve, add flour, salt & baking powder, them in the yeast and water mixture, mix them well until the ingredients mixed with each other well and it becomes sticky dough, now transfer it over a platform, make sure to dust the platform with dry refined four(maida).
Step 3- Now knead them well until the dough becomes smooth and soft, take a bowl and grease it with oil and transfer the dough in the bowl, cover it with a damp cloth and rest in warm place for an hour to prove (increase in size of the dough).
Step 4- By the time the dough proves you can make other components of the shawarma. After proving, divide the dough in 8-10 equal size dough balls, take the dough ball and start to tuck inwards to make a smooth round ball, cover those dough balls with a damp cloth and rest it for 10-15 minutes.
Step 5- After the second resting, take the dough ball and coat with dry flour, flatten with hands and further use a rolling pin to roll into a thin chapati. Use flour if required.
Step 6- Set a tawa and cook the chapati(pita bread) over a hot Pan from both the sides until it start appearing golden spots, use a napkin and press the pita bread gently to fluff it up the bread while cooking. Cook all the pita bread in same way, keep aside until you use it for making shawarma. You can alter the size of pita bread according to your preference.
2. GARLIC TOM:-
Ingredients for Garlic tom.
- Garlic 1/4th cup.
- Lemon juice 2tsp.
- salt for the taste.
- Ice cubes 4 pieces.
- Sunflower oil/canola oil 1/5 cups.
Add the peeled garlic cloves, lemon juice, salt and ice cubes, in the blender blend it well and at that time add oil gradually in a single flow , blend until all the ingredients are well incorporated and it becomes thick like a spread.
3. Garlic Curd Dip:-
Ingredients for Garlic Curd Dip.
- Curd 1 cup(Beat well).
- Mayonnaise 1/2 cup.
- lemon juice 1 tsp.
- Powdered sugar 1/2tsp.
- Salt and Black pepper powder (pinch).
- Garlic 2cloves.
Crushed the garlic cloves, and mix all the ingredient’s given up in a bowl and let it rest.
Ingredients For Pickle.
- Beetroot 1/ cup(batons).
- Carrot 1/3 cup.
- Green chillies 3 tbsp
- Salt 1 tsp.
- Water ½ cup
- Vinegar 1 cup
- Sugar 5 tbsp Salt 1 tsp
Step 1- Set water for boiling in stock pot and then add the beetroot, carrots, green chillies and salt, blanch all the veggies while keeping them little crunchy.
Step 2- Set another stock pot on medium flame or low flame and add ½ cup of water, vinegar, sugar and salt, mix them well and cook until all the sugar dissolves, and the brine is always warm at first, so cool down the brine solution.
Step 3- And add all blanched veggies in it, transfer them well in a sterilized glass jar, keep it refrigerated and use accordingly.
Ingredients For Chicken.
- Boneless chicken 1kg ( thigh and breast).
- Salt to taste.
- Oil 2tsp.
- Garlci paste 2tsp.
- Lemon juice 1tsp.
- Red chilli powder 2tsp.
- Corainder powder 1tsp.
- Cumin powder 1tsp.
- Black pepper powder 1tsp.
- Cardamon powder (A pinch).
- Cinamon powder (A pinch).
- Curd 4tsp.
- Oil for grilling.
Step 1- Wash all the boneless chicken well with lots of water, if you’re preferring chicken breast so, then slice down the breast thinly in two or three section, further flatten then chicken with the back of the knife, if you’re choosing to go with thigh just simply flatten them with back of the knife.
Step 2- Sprinkle salt to taste and apply it to the chicken, let the marinaton take rest for upto 10 to 15 minutes.
Step 3- Now, add the remaining marinade ingredients in a separate mixing bowl, whisk well to ensure no lumps get created, further add the salt applied chicken and mix well, marinade the chicken for a couple of hours, if you prefer your chicken to be more flavourfull, then marinate it for around 24 hours.
Step 4- Once the chicken is marinated, set a pan on high heat, add oil and cook the marinated chicken from both the sides until it cooked and tendered. Make sure the pan is hot. Tip: if you’re using breast and thigh both, make sure to cook them separately, as the thigh takes longer to cook than breast.
Step 5- Once cooked rest for 2 minutes and slice the chicken in thin strips. You can also bake them in oven, like the shawarma venders do on a shawarma rolling machine, simply take a big size potato and trim the base of potato to make like a stand, insert a skewer in the potato and then skew the marinated chicken in the skewer, bake the chicken in a preheated oven at 230 for 10-15 minutes.
Step 6- Once baked and the chicken is cooked and tendered, slice it in thin strips like the shawarma vendors do, keep aside to make shawarma.
6. Assembly :-
- Pita bread.
- Garlic sauce.
- Garlic curd dip.
- Pickle carrots and beets.
- Fried potatoes/French fries.
- Lettuse leaves.
- Siracha/Hot sauce.
- Cooked shredded chicken.
Before assembling lightly heat up the pita bread on the direct flame. Now, as the pita bread is warm, spread garlic sauce on pita bread evenly, place the lettuce leaves, grilled and shredded chicken, pickled carrots & beets, fries and some sriracha sauce, roll and your good to go.
Your Delicious and hot Chicken shawarma is ready with the dip Grab it what you waiting for.
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