Pan Cooked Shawarma

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Top Rated Recipe

Chef Rakesh Sethi

Last Updated: Sep 05, 2019

Pan Cooked Shawarma

About Pan Cooked Shawarma

Table of Contents

You can cook shawarma easily in this way without sacrificing the taste

  • Chicken breast, skinned 2
  • Pita breads 4
  • Olive oil 1 tbsp + 1 tsp
  • Salt to taste
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  • Slit chicken breasts lengthwise without cutting through. Keep them on a plate, drizzle 1 tbsp oil over them, sprinkle salt and black pepper powder and keep aside to marinate for 10 minutes.
  • To make garlic yogurt dip, take yogurt, garlic paste, lemon juice, roasted cumin powder and salt in a bowl and mix well.
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Ingredients

  • Chicken breast, skinned 2
  • Pita breads 4
  • Olive oil 1 tbsp + 1 tsp
  • Salt to taste
  • Black pepper powder to taste
  • Garlic yogurt dip
  • Garlic paste 1 tsp
  • Yogurt 1 cup
  • Lemon juice 1 tsp
  • Roasted cumin powder 1 tsp
  • Salt to taste
  • Salad
  • Onion, chopped 2 tbsps
  • Tomato, chopped 2 tbsps
  • Red capsicum, chopped 2 tbsps
  • Green capsicum, chopped 2 tbsps
  • Yellow capsicum, chopped 2 tbsps
  • Cucumber, chopped 2 tbsps
  • Jalapeno, chopped 2 tbsps
  • Tahina paste 4 tsps
  • Salt to taste
  • Iceberg lettuce as required
  • Medium onion, cut into roundels 1
  • Medium tomato, cut into roundels 1

How to Make Pan Cooked Shawarma (Stepwise Photos)

Method

  1. Slit chicken breasts lengthwise without cutting through. Keep them on a plate, drizzle 1 tbsp oil over them, sprinkle salt and black pepper powder and keep aside to marinate for 10 minutes.
  2. To make garlic yogurt dip, take yogurt, garlic paste, lemon juice, roasted cumin powder and salt in a bowl and mix well.
  3. Heat 1 tbsp oil in a non-stick pan, place the chicken breasts in it and cook, turning sides, till they are cooked evenly on both sides. Further cut them into small pieces.
  4. To make salad, take onion, tomato, green capsicum, red capsicum, yellow capsicum, cucumber, jalapeno pepper, tahina paste and salt in a bowl and mix well.
  5. Toast the pita bread slices on another non-stick pan, and open out their pockets with a knife.
  6. Spread the garlic yogurt dip inside the pocket. Add a little dip to the cooked chicken pieces and mix well.
  7. Keep a lettuce leaf, 1 onion roundel and 1 tomato roundel inside each pita pocket. Put the cooked chicken pieces in it. Arrange the stuffed pita breads on a serving platter, top with the salad and serve immediately.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef Rakesh Sethi

Chef RAKESH SETHIĀ host of the show Tea TimeĀ on FOODFOOD Channel

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Key Details:

Prep:25 minutes

Cook time: 15 minutes

Difficulty Level: Moderate

Course: Snack

Cuisine: Fusion

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