Chicken Shawarama
Chicken Shawarma pita pockets filled with deliciously grilled chicken, garlic sauce and fresh salad.
Ingredients
- 1 kg Chicken Breast fillet or thigh fillet
- 6 Pita Bread See Notes
Chicken Marinade
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice (preferably Freshly squeezed)
- 1 tbsp Garlic Minced
- 1½ tsp Salt
- 1½ tsp Red Chilli Powder
- 1 tsp Paprika
- 1 tsp Cumin Powder
- 1 tsp Garam Masala Powder
Sauce
- ½ cup Greek Yoghurt
- 2 tbsp Mayonnaise
- ½ tsp Garlic minced See Notes
- 1 tsp Lemon Juice
- Salt & pepper to taste
Salad
- 1 Medium Cucumber
- 1 Medium Onion (preferably Red)
- 1 Medium Tomatoe
- Lettuce optional
Instructions
- In a zip lock bag put chicken along with all the marinade ingredients. Mix it well until chicken is coated well. You can also use a mixing bowl. Allow chicken to marinate for upto 24 hrs or min 2 hrs.
Sauce
- Combine all ingredients and mix well. The sauce can be prepared ahead as well as it stays good in refrigerator for couple of days.
Salad
- Chop cucumber and tomatoes. Thinly slice onions. Mix them in a bowl and add lemon juice and little bit of salt. If you are making salad ahead, don't add lemon juice and salt just until you are ready to serve as it gets watery.
Cooking Chicken
- Heat a cast iron pan or grill pan. Drizzle a bit of oil. Place the chicken in the pan and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for another 3 to 4 minutes.
- Cover the chicken with foil and allow it to rest for 5-7 minutes.
- Thinly slice the chicken.
Serving
- TO MAKE A WRAP: Warm up pita bread and add chicken followed by some salad. Drizzle with garlic sauce.
- TO SERVE ON A PLATTER: Put chicken on the side, place the sauce and salad in bowls and serve with some pita bread slices or check above for more serving suggestions.
Notes
- Any type of pita bread or flat bread can be used. I used pita pockets. You can also use Lebanese bread.
- If you prefer extra garlicky sauce you can add upto 1 tsp of garlic.