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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


  • 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

Pita bread

  • 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.
  • Assembling:
  • 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.. :-).