Chicken Shawarma
- 70 min
- mild
- Serves 4
- 12 people cooked this
Chicken shawarma rolled in homemade khubz with curd-marinated chicken thighs and garlic mayonnaise. Mild, serves 4, 70 minutes plus rising, with video.
Good for: Party
Ingredients
Curd1 cup
Water1 cup
Instant Dry Yeast½ tbsp
Sugar1 tbsp
Maida2 cup
Wheat Flour1 cup
Salt1¾ tsp
Olive Oil2 tbsp
Boneless Chicken Thighs500 grams
Lemon Juice2 tbsp
Ginger Garlic Paste1 tsp
White Pepper Powder½ tsp
Cumin Powder½ tsp
Garam Masala Powder½ tsp
Garlic Mayonnaise¾ cup
Tomato, Thinly Sliced½ cup
Onion, Thinly Sliced½ cup
Contains: milk, egg, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 944kcal | 3776kcal |
| Protein | 40g | 159g |
| Carbohydrate | 92g | 367g |
| Fat | 46g | 184g |
| Fibre | 7g | 28g |
| Sugar | 8.6g | 34g |
Cookd masalas for boneless chicken thighs
Method
Pour the curd into a muslin cloth, and refrigerate for 2-3 hours.
For the dough, pour 1 cup of lukewarm water in a bowl. Make sure that the water is not too hot, as this will prevent the yeast from rising. Add the yeast and sugar to the water. Let it sit for 10 minutes. After 10 minutes, it will have risen a little and there will be a few bubbles on the surface. If not, the Yeast might be old or expired.
Combine the maida, whole wheat flour and salt in a large bowl. Add the oil, and mix it into the flour.
Add the wet yeast mixture into the flour. Mix it to form a rough dough
Transfer to a floured work surface and knead well until a smooth dough forms.
Cover with a damp cloth and rest for 2 hours in a warm, dry place.
To make the marinade for the chicken, mix the hung curd, lemon juice, ginger-garlic paste, salt, white pepper powder, cumin powder, garam masala and ½ cup of garlic mayonnaise. Add the chicken pieces and mix well. Refrigerate for at least 1 hour, or up to overnight.
Cook the chicken on a heated and greased grill pan or a Tawa. Cook for approximately 6 minutes. Flip and cook until the chicken is cooked through, around 12 minutes.
Remove from heat and cut into small pieces.
Divide the dough into equal-sized portions. Using enough flour, roll out the dough a little thicker than a Roti. Do not leave the dough uncovered for too long, as it can become dry.
Cook on a heated Tawa until small bubbles start to appear. Flip and cook again till it starts puffing up while pressing gently.
Remove from heat and cover with a cloth.
Mix the sliced tomato and sliced onion together.
To assemble the shawarma, spread garlic mayonnaise on the Khubz/Pita. Place some of the chicken, along with the sliced onion and tomato. Form into a roll, and serve hot!
Before you start
- How long does Chicken Shawarma take?
- 1 hour 10 minutes from start to finish. That is 40 minutes of preparation and 30 minutes of cooking.
- How many people does Chicken Shawarma serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Chicken Shawarma vegetarian?
- No, it contains meat or fish.
- Is Chicken Shawarma spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Chicken Shawarma?
- 500 grams Boneless Chicken Thighs, 1 cup Curd, 2 tbsp Lemon Juice, 1 tsp Ginger Garlic Paste, ½ tsp White Pepper Powder, ½ tsp Cumin Powder, and a few more listed on this page.
- Do I need a pressure cooker for Chicken Shawarma?
- No, it is cooked in an open pot.
- How many calories are in Chicken Shawarma?
- About 944 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
2 notes- W
wishalAugust 2023
Tomato and onion !!! Seriously ??
- C
A Cookd cookJune 2024
tomato can be replaced
