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{Ramadan Special} - Chicken Shawarma Roll by Razina of 'The Recipes of India'

Monday, June 29, 2015 22:28

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{Day 12}

2014 - Potato Stuffed Bread Rolls

If you ask me to pick one food which I love to eat out often….then that would be ‘Shawarma’. But I think now I may not look to eat this out…as my dear blog buddy Razina of ‘The Recipes of India‘ has come up with a easy recipe to make Shawarma at home….Try this indulging recipe for your Iftar party and get praised….

Ramadan Greetings to one and all! First of all I would like to thank Lubna Karim for inviting me once again to her Annual Ramadan Event – Joy From Fasting To Feasting which runs through the entire month of Holy Ramadan. Do know about me and the way fasting is observed at my place by visiting my post from last year here with the yummy and crunchy Potato Stuffed Bread Rolls.

This year, I thought to bring a Middle Eastern delicacy to your Iftar table. A very famous Roll originally from the Middle East, which is also now famous in India is the Shawarma Roll. If you happen to be in Bangalore, then do read my post on 10 Places to Relish the Best Shawarma in Bangalore. You get both chicken as well as mutton shawarma. Today, I’m sharing a recipe for a Chicken Shawarma Roll which you can easily prepare and enjoy for breaking your fast. Traditionally it is made using Shawarma machine. I’ve made it using a grill pan. I usually don’t wrap it in the roll form, instead mix the filling together and keep the khubz or pita bread slit open separately. For having it, you just have to put the filling inside the slit of the pita bread, roll it and enjoy!

Do also lookout for the recipe of pita bread, coming soon on my blog

Chicken Shawarma Roll

INGREDIENTS:

For chicken marination:

Chicken breast – 250 gms, cut into thin strips
Ginger garlic paste – 1/2 tsp
Garam masala powder – 1 tsp
Cardamom powder – 1/4 tsp
Black pepper powder – 1/4 tsp
Yoghurt – 2 tbsp
Egg – 1/2, beaten
Vinegar – 1 tsp
Salt – 1 tsp
Olive oil – 1 tbsp

Other ingredients:

Lettuce, tomato, carrot, cabbage, cucumber - as required, shredded

PREPARATION:

For making the chicken:

Mix all the ingredients mentioned under marination and marinate the chicken for a minimum of 4 hours in the fridge (overnight marination preferred)
Remove from fridge and keep it for 30 minutes to bring it to room temperature
Heat a non stick pan or a grill pan and drizzle little oil over it
Add the chicken along with the marinade and cook on high flame for 4-5 minutes. Do not stir
Once the chicken becomes golden brown, flip over and cook the other side till it becomes golden in color
In the end, cover and cook for 3-4 minutes or till the chicken becomes tender
Remove and keep aside.

Garlic sauce:

Yogurt - 2-3 tbsp
Salt – a pinch
Garlic paste – 1 tsp
Lemon juice – 1 tsp

For making the Garlic Sauce:

Mix everything well and strain.

For serving:

In a bowl, add cooked chicken, garlic sauce and all the shredded ingredients and mix
Take a warm pita bread, open it up and fill the chicken mixture and roll forward to make a roll
Serve with Arabic pickle.

Alternatively, you need not mix everything together. Instead take a pita bread, apply some garlic sauce, add chicken slices and top it up with the shredded ingredients . Roll forward to make a roll.

I prefer mixing and serving it during Ramadan, as it saves lots of time in making individual rolls.

Thanks Lubna once again and hope you and your readers have a blessed Ramadan!!!

You can find Razina @ Blog|Facebook.

NOTE: You can find updated list of entries @ Joy From Fasting To Feasting - VIII.

Source: http://www.kitchenflavours.net/2015/06/ramadan-special-chicken-shawarma-roll_30.html

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