Chicken Shawarma Wrap

Shawarma is a Middle Eastern dish of meat cooked on a rotisserie, sliced and served with pita bread. It is either wrapped with a shawarma bread or filled into pita bread pockets. Here is a recipe for an oven-roasted version of the classic street-side flavour usually cooked on a rotisserie. This healthy, quick and easy chicken recipe is one the whole family will love for an amazing dinner. 

(makes 4 large shawarma wraps)

Shawarma bread/ Pita bread

Ingredients

2 1/2 cups all purpose flour
2 tsp instant dry yeast
1 tbsp olive oil
1 tbsp greek style yoghurt
1 1/4 cup warm water
1 tsp salt
1 tsp sugar
1 tbsp butter

Directions

1. In a bowl, add the dry yeast, sugar and 1/4 cup warm water. Let the yeast get activated. 
2. Once it has double in size, add the olive oil, yoghurt salt and the rest of the warm water. Mix well.
3. Now add flour little at a time. Mix until you get a smooth and dough. Then add the butter and knead well again. (If the dough is very sticky, add 1 tbsp flour at a time)
4. Cover the dough and let it sit for 20 minutes. (Do not keep longer)
5. Meanwhile heat the skillet or roti pan over medium to high heat.
6. Slightly dust flour on a surface and put the dough into it and then divide the dough into 5 equal parts and roll out each dough ball to make thin circles or thickness as required. 
7. Cook the bread in the heated skillet and when bubbles comes up, flip it other side. The other side shouldn't be cooked longer. Take off the roti in few seconds. (When it browns slightly, take off the pan.)
8. Cover the roti with a foil or cloth until you prepare all the rotis. Stack over each other.
9. Your Pita bread for shawarma is ready!

Chicken shawarma

Ingredients

600g chicken (half thighs and half breasts)
6 tbsp extra virgin olive oil
1 tbsp greek style yoghurt  
2 tsp cumin powder 
2 tsp red chili powder 
1 tsp allspice/ garam masala powder*
1/2 tsp turmeric
1 tbsp ginger garlic paste
1/4 tsp cinnamon powder 
Salt and pepper to taste

Directions

1. Wash the chicken pat dry them using a kitchen towel.
2. Slice the chicken to large pieces. 
3. Marinate the chicken with all the ingredients. Cover and let it sit for at least 6 hours or overnight is best.
4. Preaheat oven to 200 degrees Celcius.
5. Then shake off the excess marinate and cook the chicken by grilling using a griddle or baking for 20-25 minutes. (Don't over cook the chicken)
6. Cut the cooked chicken in to strips.
7. Heat 2 tbsp oil in a nonstick pan or grill pan and stir fry the the chicken pieces until the chicken pieces becomes slightly roasted. (This step is not needed if you are grilling the chicken using a griddle.)

The Shawarma sauce

Ingredients

1 cup yoghurt

1/4 cup mayonoisse

1 tsp tahini paste (optional)*

1 tbsp lemon juice

1 tsp salt

pepper (as required)

Directions

1. Prepare the shawarma sauce using mayonnaise, Tahini, yogurt and lemon juice. Add salt and pepper to taste. Mix well. 
2. If you like garlic taste, add 1 tsp garlic paste to this. 

The Salad for Shawarma

Ingredients

Sliced salad leaves/ Ice burg as required

Finely chopped oinions

Finely chopped tomatoes

Pickles as required

Chopped cucumber (optional)

Thinly shredded cabbage (optional)

salt as per taste

Lemon juice (half of a lemon)

Directions

1. Prepare the salad by combining sliced salad leaves, chopped onions, pickles, and tomatoes. You can also add chopped cucumber and thinly sliced cabbage. (I personally don't like cabbage so I didn't add) 
2. Mix them all together lemon juice and salt. 

Preparation of the Shawarma wrap

Ingredients

Pita bread

Chicken shawarma

Salad

Shawarma Sauce

Tomato ketchup

Directions

1. Apply shawarma sauce in to the shawarma bread and place a portion of the prepared salad, tomato ketchup and then chicken shawarma in the centre. 
2. Fold the bread from both sides or you may also roll it like a roll cake.
3. Insert a tooth pick or wrap it with foil to keep it warm. Enjoy!