Pan Cooked Shawarma

About Pan Cooked Shawarma

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 host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps