Chicken Shawarma

Method

1. 1

   Pour the curd into a muslin cloth, and refrigerate for 2-3 hours.

   Curd

2. 2

   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.

   Instant Dry YeastWaterSugar

3. 3

   Combine the maida, whole wheat flour and salt in a large bowl. Add the oil, and mix it into the flour.

   Wheat FlourSaltOlive OilMaida

4. 4

   Add the wet yeast mixture into the flour. Mix it to form a rough dough

5. 5

   Transfer to a floured work surface and knead well until a smooth dough forms.

6. 6

   Cover with a damp cloth and rest for 2 hours in a warm, dry place.

7. 7

   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.

   Garlic MayonnaiseSaltGaram Masala PowderLemon JuiceGinger Garlic PasteWhite Pepper PowderCumin PowderBoneless Chicken Thighs

8. 8

   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.

9. 9

   Remove from heat and cut into small pieces.

10. 10

    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.

11. 11

    Cook on a heated Tawa until small bubbles start to appear. Flip and cook again till it starts puffing up while pressing gently.

12. 12

    Remove from heat and cover with a cloth.

13. 13

    Mix the sliced tomato and sliced onion together.

    OnionTomato

14. 14

    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!