Chicken Shawarma

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Time40 Min
DifficultyIntermediate
Serves2

Nutrition Info. (per serving)

ProteinFatCarbsFibre516 Cal516 Cal516 Cal516 Cal
  • 50gProtein
  • 23gFat
  • 24gCarbs
  • 6gFibre

Ingredients

Dry Grocery

  • Salt 1 teaspoon
  • Refined Oil 3 teaspoons
  • Cardamom Powder 0.5 teaspoons
  • Cinnamon Powder 0.5 teaspoons
  • Coriander Powder 0.5 teaspoons
  • Fennel Powder 1 teaspoon
  • Red Chilli Powder 1.5 teaspoons

Dairy

  • Curd 300 g

Fruits & Vegetables

  • Onion 2 units
  • Lemon 1 unit
  • Cucumber-regular 1 unit
  • Iceberg Lettuce 100 g
  • Thyme 5 g

Poultry

  • Egg Yolk Raw 1 unit
  • Chicken Leg Boneless 400 g

Other

  • Jeera Powder 1 teaspoon
  • Pepper 1 teaspoon
  • Garlic 7 pieces
  • Dill Leaves - Other 10 g

Directions

1For spread :- Take a mixing bowl, add hung curd with 2 cloves of chopped garlic, 1 chopped onion, lemon juice and black pepper. Mix well and keep it in the refrigerator .
2For dip :- take 2-3 tablespoon of hung curd, add salt, pepper, chopped cucumber dice along with chopped dill leaves and 2 cloves of chopped garlic. Mix well and set aside.
3Marinate chicken :- Cut the chicken leg boneless into cubes. In a bowl combine, add lemon juice, salt, pepper, chop garlic and oil. marinate the chicken for 20-30 min.
4Add egg yolk, powder spices and chopped fresh thyme to the marinated chicken and mix well.
5Heat a pan, add a little oil and put the marinated chicken pieces. Cook it with a lid on for 10-12 min until done. Once done set aside.
6To assemble :- Take a paratha / roti, put the spread along with cucumber and onion slice, iceberg lettuce with marinated chicken.
7Roll it in cylindrical shape and serve with yogurt dip.

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We hope you had fun making it! Enjoy the meal.

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