Print Options:

Shawarma

Shawarma

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.

Cooking Method
Cuisine ,
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 15 mins Total Time: 45 mins
Servings 1
Calories 350-400
Best Season
Ingredients
    For the Marinade:
  • 200 grams boneless chicken (thighs or breast), cut into thin strips
  • 2 tablespoons yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon garlic paste
  • Salt to taste
    • For the Sauce:
  • 2 tablespoons of roasted white sesame seeds ground into a paste
  • 2 tablespoons yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt to taste
  • Water (to thin the sauce, if necessary)
    • For the Filling:
  • 1 bread (you can use roti or naan as a substitute)
  • 1/4 cup thinly sliced onions
  • 1/4 cup thinly sliced tomatoes
  • 1/4 cup shredded cabbage (optional)
  • 1 tablespoon chopped fresh coriander leaves
Instructions
    Marinate the Chicken:
  1. In a bowl, mix yogurt, lemon juice, olive oil, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, garlic paste, and salt.
  2. Add the chicken strips to the marinade, ensuring they are well-coated.
  3. Cover and refrigerate for at least 1 hour (overnight marination is better for flavor).
    4. Prepare the Sauce:
  4. In a small bowl, combine sesame paste, yogurt, lemon juice, minced garlic, and salt.
  5. Mix well and add water gradually to achieve a smooth, pourable consistency.
    6. Cook the Chicken:
  6. Heat a non-stick pan or grill over medium heat.
  7. Add the marinated chicken and cook for about 5-7 minutes until the chicken is cooked through and slightly charred.
    8. Assemble the Shawarma:
  8. Warm the bread in a dry pan or microwave for a few seconds until soft.
  9. Place the cooked chicken strips in the center of the bread.
  10. Top with sliced onions, tomatoes, shredded lettuce, and chopped coriander leaves.
  11. Drizzle the yogurt and sauce over the fillings.
  12. Roll or fold the bread to encase the fillings.
    13. Serve:
  13. 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.
Read it online: https://tastespread.com/recipe/shawarma/