Chicken Shawarma Recipe

Mix the chicken with all the marinade ingredients except the oil. Cover and refrigerate.

⏱ 120 min

Mix the maida, yeast, sugar and salt, add the oil and warm water and knead into a soft, smooth dough. Cover and leave to rise until doubled.

⏱ 60 min

Stir together the mayonnaise, yogurt, grated garlic and lemon juice, and keep it cold.

Divide the dough into 4, roll each into a thin 22 cm round and cook on a hot dry tawa for about a minute a side, until puffed with light brown spots. Stack them under a cloth to stay soft.

⏱ 2 min

Heat the oil in a heavy pan until very hot. Add the chicken in a single layer and sear without stirring for 2 minutes, then toss and cook until charred in spots and cooked through.

⏱ 8 min

Spread garlic sauce over each bread, add chicken, cabbage, cucumber, onion and a little chilli sauce, then roll up tightly, folding the bottom in.

Toast the rolls seam-side down on the hot tawa, pressing lightly, until crisp on both sides. Wrap in butter paper and serve.

⏱ 2 min