Chicken Shawarma

We bring you easy to cook pitta bread and chicken Shawarma recipe. It is basically an Arabian snack but it has become a very popular here in Pakistan. This is a desi home made style of Shawarma. It’s very juicy, the dripping sauce is spicy and sour in taste. If you add cheese then it will be a scrumptious affair. You can also use the Pitta bread for making a personal pan pizza. Give it a try and let us know how it turned out.:)

Chicken Shawarma

Print Recipe

• CourseSide Dish, Snack
• CuisineDesi

Prep Time

30 Minutes

Cook Time

25 Minutes

Prep Time 30 Minutes

Cook Time 25 Minutes

Chicken Shawarma Print Recipe CourseSide Dish, Snack CuisineDesi Prep Time 30 Minutes Cook Time 25 Minutes Prep Time 30 Minutes Cook Time 25 Minutes

Ingredients

For Pitta Bread

• 2 Cups Flour
• 1 Tablespoon Yeast
• 1/2-2/3 Cup Milk Warm
• 2 Tablespoon Oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Oregano
• 1 Tablespoon Milk Powder (Optional)
• 1 Teaspoon Brown Sugar

For Filling

• 1/2 Kg Boneless Chicken
• 6 Cloves garlic
• 4 Red chillies (Whole)
• 1/4 Cup Vinegar (Preferably vine vinegar)
• 3 Tablespoon Lemon Juice
• 1/2 teaspoon Black Pepper
• 1 teaspoon Paprika Powder
• 1/2 teaspoon White Pepper
• 1/4 Cup olive oil

For Sauce

• 1/2 Cup Cream
• 1/2 Cup Yogurt (thick)
• 2 Tablespoon Lemon Juice
• 1 Tablespoon Sesame Roasted and ground
• 1 teaspoon Paprika Powder
• 3 Tablespoon Chili Garlic Sauce or as you desire

For Toppings

• 15 Olives Finely chopped
• 1 Cup Cabbage Finely Chopped
• 1 Cucumber Finger cut and dipped in vinegar
• 1 Carrot Finely sliced and dipped in vinegar

Servings:

Instructions

1. In warm milk, add sugar and yeast, cover it till it dissolves
2. In flour, add salt, oregano and oil, knead it well with yeast milk mixture. Use more milk if required
3. Cover the dough with damp cloth and keep it in a warm place for an hour till it rises
4. Punch back the dough and divide it into approximately 8 portions depending upon the desired size of pitta bread

   
5. Roll out each portion, don't roll it very thin

   
6. Keep them for 8 to 10 minutes so that they rise a little
7. Heat the pan on low heat and place the pitta bread on it, keep the flame low and cover it

   
8. cook for one to two minutes till it is fluffy, flip the side and cook a little again

   
9. Similarly cook all the pitta breads

   

For Sauce

1. Mix all the ingredients mentioned in ingredients "For Sauce" section and beat well. Adjust the spices according to your taste

   

For Filling

1. Blend all the ingredients except for chicken mentioned in ingredients "For Filling" section
2. Pour the mixture over the chicken and cook over high flame till dry

   
3. Shred the chicken and add cabbage to it

   

Assembling

1. Heat the pan and cook one side of pitta bread and flip it
2. Remove the pan from heat, spread sauce, chicken, pickle, olives, salad leaves and cheese slice (optional),

   
3. 
4. 
5. Cover the pan and cook for few minutes over very low heat

   
6. Take out in serving plate, Either roll it in butter paper or just fold it with help of tooth picks

   
7. 
8. 

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