Chicken Shawarma… No Grill, No Bake Version
I love Shawarmas. The smoky flavoured chicken along with pickled veggies, onions and sauce, wrapped in soft Khubz, an Arabic flatbread. The first time I relished them was in my childhood, when we were in Abu Dhabi. I still remember how excited I used to get on hearing the word ‘Shawarma’. Lately it is becoming popular in India too. Everytime I see a shawarma stand, the nostalgic reminiscence of my childhood comes alive. 🙂
Lately I have been trying to make shawarma at home. As they say “Necessity is the mother of Invention”. That’s how I tried the No grill no bake version and succeeded. One day I was all set to make Shawarma at home. The Tzatziki sauce was ready, the chicken was marinated, the pita bread was proofed and all the veggies were chopped and kept. All I had to do was grill the chicken and bake the pita bread. As luck would have it, the electricity went off. Yeah, that happens in this part of the world. 🙂 I couldn’t try my luck and wait for the electricity to be restored. So I took my cooker and cooked the chicken. I made the pita bread just like we make the Chapathis in a griddle. The result was equally good.
As the recipes were taken from the net long back, I don’t remember the source. You can use the recipe to either grill or bake the chicken. However I am giving my no bake no grill version.
Chicken Shawarma... No Grill, No Bake Version
- 1 kg Chicken
- 3 cloves Garlic cloves
- 1 teaspoon Cumin powder
- 1/2 teaspoon Cardamom powder
- 1 teaspoon Coriander powder Powder
- 1/2 teaspoon Pepper powder powder
- 1/2 teaspoon Cayenne pepper powder
- 3 limes Juice of
- to taste Salt
- 2 - 1/4 teaspoons Active dry yeast
- 1/2 cup Water Lukewarm
- 3 1/2 cups Flour ( I used wheat flour)
- 1 - 1/4 teaspoons Salt
- 1 teaspoon Sugar
- 1 cup Water Lukewarm
- Marinate the chicken with all the ingredients and refigerate for a few hours (preferably overnight).
- Cook the chicken in a pan or pressure cooker.
- After it cools, remove the meat from the bones and keep aside. For the smoky effect, place the meat in a container with lid.
- Keep a heatproof bowl in the container and place a heated charcoal in the bowl.
- Pour 1/2 teaspoon butter/ghee on the charcoal and cover the container immediately. Leave for a few minutes.
- Your smoke flavoured chicken is ready.. :-).
- For Pita bread:.
- Disslove yeast in 1/2 cup lukewarm water, add sugar, stir and let it stand for 10 minutes until frothy.
- In a mixing bowl, combine the flour and salt, mix thoroughly using your hands or a rubber spatula. Make a well, add the yeast and about 1/2 the lukewarm water. Gradually add more water, a few tablespoons at a time and mix well using a rubber spatula (it can be very sticky until well mixed) until firm and elastic and just a little sticky (may adhere slightly to your hand).
- Turn dough on to a lightly floured working surface and knead for 10 minutes or until the dough is smooth and elastic. Return to the bowl, cover with a plastic wrap and leave in a warm place to rise.
- When dough has nearly doubled in size, punch down, knead lightly and make lemon sized balls.
- Place balls on a lightly floured surface a few inches apart, cover and let it rest for 10 - 15 minutes.
- Roll out the balls into rounds and bake in the preheated oven(220C) or cook them in a griddle.
- Take a pita bread.
- Spread a spoonful of Tzatziki sauce. Sprinkle the shredded chicken followed by chopped onion, cucumber and tomatoes.
- Pour another spoonful of Tzatziki sauce.
- Roll and its ready to be bitten into.. :-).