Shawarma Rolls

About Shawarma Rolls

Ingredients

• Refined flour (maida) rotis 4
• Boneless chicken leg 300 gms
• Lemon juice 1 tbsp
• Green cardamoms, freshly ground 2 tsps
• Black pepper powder to taste
• Garlic, chopped 2 tbsps
• Salt to taste
• Plain yogurt 1¼ cups
• Fresh parsley, chopped 2 tbsps
• Tahini paste 3 tbsps
• Olive oil 3 tbsps
• Lettuce leaves a few
• Medium onion, thinly sliced 1

How to Make Shawarma Rolls (Stepwise Photos)

Method

1. Place the chicken on the worktop and beat it with a steak hammer to make it soft and thin. Keep it on a plate, add lemon juice, cardamom powder, black pepper powder, 1 tbsp garlic and salt.
2. Add ¼ cup yogurt and mix well. Set aside to marinate for 15 minutes.
3. To make the dip, take remaining yogurt in a bowl, add remaining garlic, salt, parsley, black pepper powder and tahini paste and mix well.
4. Heat 2 tbsps olive oil in a non-stick pan, add the chicken and cook on high heat, turning sides, till it is done.
5. To make the salad, chop some lettuce and put into a bowl. Add onions, 1 tbsp olive oil and salt and toss well.
6. Once the chicken is done, cut it into thin strips.
7. Place the rotis on the worktop, spread some dip on each. Place some salad and chicken strips and roll the roti. Halve each roll diagonally and place on the serving platter.
8. Serve immediately.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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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