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Chicken Shawarma Roll

Lebanese.Chef's picture
  Boneless chicken breast 8 Ounce (250 Gram)
  Pita bread/Pizza bases 2 , cut horizontally to get 2 thin rounds
  Hummus/Tahini dip 1⁄2 Cup (8 tbs)
  Arabic pickle 1 Tablespoon
  Lemon juice/Vinegar 1 Teaspoon
  Lebanese mixed spices 1 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Yogurt 1⁄4 Cup (4 tbs)
  Oil 1 Tablespoon
  Garlic ginger paste 1⁄2 Teaspoon
  Well beaten egg 1⁄2
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon (Or To Taste)
  Tomato 1 , sliced
  Onion 1 Small, sliced

Slice the chicken into long pieces.
Mix all the ingredients of the marinade in a bowl.
Add sliced chicken and keep aside for at least 4 hours or more in the fridge.
Heat 2 tbsp oil in a pan/skillet, add chicken along with the marinade.
Stir fry for 4-5 minutes, till golden brown.
Cook covered for 3-4 minutes or till tender.
Cut each pita bread horizontally into 2 pieces.
Warm all the four pieces of pita bread on a hot pan/ skillet for 8-10 seconds.
Keep one warmed piece on a flat surface.
Spread 1 tsp hummus or tahini paste, add chicken slices.
Top it with sliced tomatoes and onion.
Roll forward to make a roll.

Recipe Summary

Stir Fried

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