Chicken Shawarma is like the Middle Eastern gyros or tacos. They are packed with amazing flavors and you can customize it with all the favorite toppings, side dishes and sauces. I love to serve it with a fresh garlic mayo and French fries. Check out the recipe here
INGREDIENTS
Chicken Marinade - I
Chicken thighs 6
Lemon juice 1 cup
Orange juice 1/4 cup
Tomato sauce 1 tbsp
Apple cider vinegar 1 tbsp
Mustard sauce 1tsp
Chicken Marinade - II
- spice mix - cardamom, cinnamon, cloves, bay leaf 1 tbsp
- 1/2 tsp garlic powder
- 1 tsp chilli powder
- 2 tsp kashmiri chilli powder
- 2 tsp coriander powder
- 1 tsp pepper
- 1/2 tsp cumin
- 1 tsp fenugreek powder
-1 tsp baharat (if you have mahlab powder, try using that instead)
- salt
Curd 3 tbsp
Egg 1 beaten
Nutmeg a pinch
QUBOOS
- 2 and 1/2 cup all purpose flour
- 1/2 tsp yeast
- 1/4 sugar
- salt
- vegetable oil
- 1 egg
GARLIC MAYO/ TOUM
- 3 garlic cloves
- 2 eggs
- Salt
- vegetable oil
FRENCH FRIES
- 4 large potatoes straight cut
- salt 1/2 tsp
- sugar 1/2 tsp
- 1tsp corn flour
- vegetable oil (as needed)
Method
- Heat up the first marinade and pour it over the cleaned chicken thighs. Then, add the second set of marinade spices and mix well. Mariate overnight or at least 8 to 9 hours in fridge.
- Shallow fry the chicken in oil and cut the chicken pieces, separating it from bone. If you prefer to use the skewer method, stack the marinated chicken pieces on skewer, and bake at 375 F for 20 minutes, 365 for 15 minutes and 350 F for 5 minutes. ( Please note that the heating temperature and time would vary depending on the quantity of chicken you use. Make sure the middle portion chicken which is closer to the skewer is well cooked.)
- To make the quboos, mix together flour, egg, sugar, yeast, salt and oil until it forms soft dough. Keep the dough tightly closed to ferment until it doubles in size.
- Mildly knead the dough and make dough balls, flatten it using rolling pin and heat it on a non stick pan.
- Soak the chopped potatoes in hot boiling water with salt and sugar. Set it aside for 2 hours and drain it. Pat it dry and deep.fry until it takes pale yellow form. Strain it and mix corn starch and salt. Deep fry again to get the correct texture of french fries.
- In a blender add garlic cloves, egg and salt. Add vegetable oil at small intervals until it forms creamy mayo.
To assemble the shawarma, place a parchment paper, place the quboos on top. Add the cooked chicken, some fries, shredded cabbage, lettuce and mayo. Wrap and secure both ends. Cut it slanting from the middle. There you have ........... your absolutely delicious shawarma.
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