Dubai Style Shawarma
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 2 tablespoons canola oil
- 1/2 cup yogurt
- 1 egg, beaten lightly
- 1 lemon, juice of
- 1 teaspoon black pepper
- 1 teaspoon cardamom powder
- 1 teaspoon cinnamon
- salt, to taste
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon garam masala
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon cardamom powder
- 1 teaspoon cinnamon
- 1 lb boneless skinless chicken breasts or 1 lb lamb, cut into 1 inch cubes
- 1 cup lettuce, finely sliced
- 1 cucumber, chopped
- 1 tomato, chopped
- 3 tablespoons cilantro, chopped
- 3 tablespoons pomegranate seeds
- 1/2 cup yogurt
- 1 lemon, juice of
- 2 tablespoons cilantro, chopped
- 2 tablespoons mint, chopped
- salt, to taste
- 6 pita breads
- tabasco sauce, to taste
Recipe
- 1 combine all of the ingredients listed above the chicken/lamb. marinate the chicken in mixture and set aside for an hour or two.
- 2 heat a non stick pan on medium to high heat and add the marinated chicken. stir fry the chicken/lamb until it has cooked through and is dry-less than 10 minutes. make sure you break up the chicken/lamb with a wooden spoon and keep stirring as it cooks.
- 3 in a separate bowl, mix together all the dressing ingredients.
- 4 to assemble the shawarma, heat the pita bread on a skillet to warm it. divide the salad amongst the six pita breads. top the salad with the chicken.
- 5 drizzle the yogurt dip over the chicken and add a dash of tabasco sauce. roll the pita bread tightly and wrap in baking paper. serve immediately.
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