Shawarma recipe infuses traditional Middle Eastern flavors with a touch of Indian spices. Tender chicken strips are marinated in a blend of yogurt, lemon juice, and a mix of aromatic Indian spices, then grilled to perfection. The dish is completed with a tangy sesame yogurt sauce and fresh vegetable fillings, all wrapped in soft roti or naan.
Shawarma
Ingredients
For the Marinade:
For the Sauce:
For the Filling:
Instructions
Marinate the Chicken:
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In a bowl, mix yogurt, lemon juice, olive oil, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, garlic paste, and salt.
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Add the chicken strips to the marinade, ensuring they are well-coated.
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Cover and refrigerate for at least 1 hour (overnight marination is better for flavor).
Prepare the Sauce:
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In a small bowl, combine sesame paste, yogurt, lemon juice, minced garlic, and salt.
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Mix well and add water gradually to achieve a smooth, pourable consistency.
Cook the Chicken:
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Heat a non-stick pan or grill over medium heat.
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Add the marinated chicken and cook for about 5-7 minutes until the chicken is cooked through and slightly charred.
Assemble the Shawarma:
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Warm the bread in a dry pan or microwave for a few seconds until soft.
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Place the cooked chicken strips in the center of the bread.
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Top with sliced onions, tomatoes, shredded lettuce, and chopped coriander leaves.
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Drizzle the yogurt and sauce over the fillings.
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Roll or fold the bread to encase the fillings.
Serve:
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Serve the Shawarma hot with extra sauce on the side if desired.
Note
- - You can customize the fillings with other vegetables like cucumbers or bell peppers.
- - Adjust the spices in the marinade according to your taste preference.
- - For a vegetarian version, you can substitute the chicken with paneer or mixed vegetables.