Chicken Shawarma Recipe | Garlic Yogurt Dip Recipe
It’s been ages since I baked a cake. We have been trying to eat healthy for the last few months…trying to hang on to our “new year” resolutions. I think I’ve forgotten how a chocolate cake tastes! Talking about eating healthy, we have been trying to cut down on refined flour and processed foods, we are trying to increase our fiber intake and limiting eating out to ONLY one meal a week. We thought of giving the above mentioned a break, using Easter as an excuse. By occasional cheating, I find it easier to stick to my “eating healthy” plan. I don’t believe in completely depriving my soul and stomach.
Baking has been on my mind, for a while now. Couldn’t stop myself and hence decided to bake these beauties. Nothing like fresh, homemade bread, free from ingredients/chemicals which you can’t even pronounce!
I baked some Pitas and made some on the skillet to be served with Chicken Shawarma and some lemon spiked Garlic Yogurt Dip! CLICK HERE for Homemade Pita Bread Recipe
Back home, Chicken Shawarma is served as roll in a Rumali Roti (Rumal/Roomal stands for Handkerchief in Hindi). They are as thin as a handkerchief and easy to roll. These thin Rotis(flatbreads) are stuffed and rolled with warm, succulent pieces of shredded chicken and are served with a garlicky mayo dip. Just the thought of it makes me drool!
I decided to recreate the same magic in my kitchen as I couldn’t wait for my next trip home.
This is how I made ’em
1lb / 450-500gms boneless, skinless Chicken Breast / Thighs
6 Roomali Roti/ Homemade Pita Bread / Pita Pockets
Chopped Cucumber, Tomato, Sliced Onions, Greens of your choice
11/2 Tbs Vinegar
1/4 cup Greek yogurt
2 Tbs. Garlic, minced
1/4 tsp ground All spice OR 2 pinch Clove Powder + 2 pinch Nutmeg Powder
1/4 tsp. powder from Cardamom seeds, freshly ground
1/4 tsp Cinnamon Powder
1/2 tsp. Cayenne/ Red Chili Powder ( Or less )
1/2 tsp. Paprika/ Kashmiri Mirch Powder ( Or less )
1 tsp. dried Parsley
3/4 tsp. Salt or to taste
1/2 tsp. ground black pepper
2 Tbs. Extra-Virgin olive oil
1. Cut the chicken breast/ thighs into thin, equal-sized strips. Pat dry the extra moisture and set aside.
2. Take a large bowl/ zip lock bag and add the chicken strips followed vinegar, Greek yogurt, minced garlic and the spice powders. Mix well and make sure the chicken strips are evenly coated.
3. Add 2 tbs of oil to the coated chicken strips and mix just enough, that the oil coats the chicken. Cover/zip, refrigerate and set aside for minimum 2 hours or maximum 24 hours. I marinated for almost 18hrs. The best thing is to marinate the previous night and cook it just in time to eat. Saves a lot of time!
4. Once ready to cook, remove the chicken from refrigeration and let it sit out for 10-15 minutes. In the meanwhile heat a skillet on medium heat. Once hot, add the marinated chicken strips with the marinade.
5. Cook the chicken, stirring at regular intervals, until slightly brown and cooked through(should not be pink from inside). Cook till the juices dry up. The cooking times depends on the size of the chicken strips, heat source, vessel used etc. I did not dry the marinade completely, as the cooked marinade forms a nice coating on the chicken as it cools down.
6. Take a bite and brace yourself for the rich, flavorful, succulent, melt in your mouth chicken! If you manage to stop and save some for the family – Serve it as a Salad, Wrap it in Pita Bread/ Roomali roti or stuff some in Pita pockets. Team it with Garlic Yogurt Dip( recipe below) You are bound to enjoy either ways!
Garlic Yogurt Dip
1.5 cup Greek Yogurt/ Hung Curd
1 Tbs Lemon Juice, freshly squeezed
1 clove Garlic, finely grated
Salt to Taste
Lemon Zest to Garnish (optional)
1. In a bowl, whisk the mix Greek yogurt/ hung curd and add lemon juice, grated garlic, salt and mix well.
2. Refrigerate for a few hours before serving. This time is necessary for the flavors to come together.
3. Garnish with Lemon Zest before serving. Drizzle on Shawarma Salad, spread in on the wrap or use it as a dipping Sauce! Do what you like! Enjoy 😀
1. The above prepared marinade has a distinct garlic flavor. Use less to suit your palate.
2. Marination is the key. I would suggest to marinate the chicken for as long as possible to get the best flavor.
3. The original recipe calls for the Lebanese 7 spice which has been substituted here with ground All Spice.
4. Recipe adapted from DedeMed
©Foodbound, 2014-2017. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.