Chicken Shawarma Wraps

#zauq e pakistan, zauq e pakistan, chicken shawarma,chicken shawarma recipe,shawarma,chicken,shawarma recipe,chicken shawarma at home,chicken shawarma recipe in urdu,chicken shawarma wrap,chicken shawarma roll,how to make chicken shawarma,chicken wrap recipe,chicken recipe,chicken wrap,chicken shawarma wrap recipe,spicy chicken shawarma recipe,shawarma (dish),home made chicken shawarma recipe,shawarma wrap,how to make shawarma,easy shawarma recipe

Chicken Shawarma Wraps
by #Sana Masood‎

Ingredients
Chicken Breast Fillet 500g
Pitta Bread Wraps 5-6
Lemon Juice 2 tbsp
Salt 1/2 tsp
Mustard paste 1 tsp
Chili Sauce 2 tbsp
White pepper 1 tsp
Ginger Garlic Paste 1 tbsp
Soy Sauce 2 tbsp
Red Chilli Powder 1/2 tsp
Tikka Masala 1 tbsp
Crushed Red Chilli 1/2 tsp if you like it really hot
Onions 2
Cucumber 1
Green Chillies 2-3
Vinegar 1/2 cup
Mayonnaise 1/2 cup
Milk 1/2 cup

Method
Marinate chicken breast in lemon juice, ginger garlic paste, salt, white pepper, mustard paste and chilli sauce and put it in fridge for at-least two hours.

Deseed cucumber and cut in julienne, deseed green chilli and cut in thin strips, and thinly slice the onions. Dip these three ingredients in 1/2 cup vinegar with salt and put it in fridge to make the pickle for Shawarma.

Now grill the breasts on a grill pan keeping the stove on low-medium heat.

Cut cooked chicken in small pieces.

Take some oil in a pan and put it on stove, put chicken in that pan and then add red chilli powder, tikka masala, soy sauce, chilli sauce and red chilli flakes too if you like it really hot. Toss it well on high heat for 1-2 minutes and turn off the stove.

You can either make a sauce by mixing milk and mayonnaise or garlic sauce.

Garlic Sauce Recipe
Take one medium potato and cut and boil it with 3-4 garlic cloves, put boiled potato and garlic in food processor with 2 tbsp mayonnaise, 2 tbsp yogurt, salt, pepper, red chilli flakes and a few drops of sesame oil and blend well and make a puree. You can increase or decrease the quantity to adjust the taste.

Hummus Recipe
Ingredients
1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 teaspoon finely ground black pepper

Instructions
1. Drain and rinse the chickpeas: Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.
2. Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.
3. Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.
4. Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier.

How to Serve
Now you can either serve all the things in Shawarma platter or make Shawarma wraps. To make Shawarma wraps put a toasted pita bread on a butter paper. Spread chicken on it, then either mayonnaise and milk sauce or garlic sauce, pickle that we made above and wrap it tightly to make a roll.

No comments

Powered by Blogger.