#nanjilulagam #chickenshawarma #shawarma
The process of cooking Chicken for shawarma in restaurants is totally different. At home when we prepare in small quantities, we can’t follow that process. So here I prepared in a method which anyone can follow without any compromise in taste.
For vegetable pickle you can add or skip vegetables according to availability. Here I used cucumber, carrot & capsicum. If using cabbage blanch it, then use it to avoid raw smell.
For outer layer I prepared soft Arabic Kuboos/Kubuz which is also called pita bread. Here I used instant yeast due to which I have directly added to maida, if using dry yeast activate in warm water mixed with sugar.
Chicken Shawarma
Ingredients:
For marination:
Chicken boneless-500gram
Curd-2tbsp
Pepper powder-½ tsp
Salt-as required
Cumin powder-1tsp
Chilli powder-2 tsp (use kasmiri chilli for colour)
Turmeric powder-¼ tsp
Ginger garlic paste-½ tsp
Lemon juice-1tsp
Oil-2tbsp (for frying)
For kubooz:
Maida-1cup
Salt-as required
Sugar-1tbsp
Instant yeast-½ tsp
Lukewarm water-¼ cup
*1cup=250ml
For vegetable pickle:
Carrot
Cucumber
Capsicum
Pepper-½ tsp
Salt-as required
Lemon juice-½ tsp
For garlic mayonnaise:
Mayonnaise-¼ cup
Grated garlic-1tsp
Pepper powder-¼ tsp
For arranging:
Kuboos/pita bread
Tomato sauce
Garlic mayonnaise
Vegetable pickle
Fried chicken
Sliced onions
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