Who said shawarma should be eaten only in roll form? I was inspired to create this recipe after seeing many youtubers tasting it at local shawarma shops. With lot of curiosity I tried tasting myself and enjoyed the flavors and different taste. Chicken Pani Puri Shawarma is a mash up of two recipes Indian and Middle eastern this fusion combo is packed with flavors and taste.
Chicken Pani Puri with Jeera Pani Recipe Video Uploaded on Youtube English and Tamil Channels 😊
Chicken Shawarma Filling Ingredients:
To prepare grill chicken:
500 Grams Chicken
2 Tbsp Yogurt
1/2 Lime
1 Tbsp Ginger and Garlic Paste
1 1/2 Tbsp Spicy Chilly Powder
1 Tbsp Kitchen King Masala (MDH Brand)
1 Tbsp Curry Powder (Shakthi Masala Brand)
1 Tbsp Chicken Masala (Everest Masala)
1 Tsp Sumac (Order on Flipkart or Amazon)
1 Tbsp Zaatar (Order on Flipkart or Amazon)
1 Tbsp Salt or as per taste
Veggies:
Finely Chopped 1/2 Cup Carrot
Finely Chopped 1/2 Cup Cabbage
Finely Chopped 1/2 Cup Onion
Condiments To Prepare Ahead of Time:
Tahini
Garlic Toum
Creamy Mint Sauce
Mayonnaise
Pani Puri:
Ready to use Pani Puri Shells
Chicken Shawarma Mix
Finely Chopped Coriander, Mint, Cabbage, Carrots, Onion
Chat Masala
Creamy Mint Sauce
Garlic Toum
Mayonnaise
Jeera Pani:
1 1/2 Cups Warm Water
2 Tbsp Tamarind Chutney
1 Tsp Chat Masala
1 Tsp Jeera Powder
Salt if needed
Prep:
Peel and wash 2 whole garlic cloves and 3 inch ginger.
Chop the ginger and garlic and add it to a mixer jar and grind to form a smooth paste.
Peel and wash 1 large onion and finely chop.
Peel and wash 2 medium carrots and finely chop.
Wash cabbage and finely chop 1/2 cup.
Wash the chicken and add it to a colander and allow the moisture to drain.
Prepare kuboos bread ahead of time (Recipe Link)
Prepare garlic toum one day ahead of time ( Recipe Link )
Prepare tahini one day ahead of time ( Recipe Link)
Prepare mayonnaise one day ahead of time (Recipe Link)
Prepare creamy mint sauce one day ahead of time (Recipe Link)
Veggie Mix:
Take 2 tbsp finely chopped cabbage, 2 tbsp finely chopped onion and 2 tbsp finely chopped coriander in a bowl.
Add 1/4 tsp salt and 1/4 tsp chat masala and mix well...Reserve.
Jeera Pani:
Bring 1 cup water to rapid boil.
Add tamarind chutney, chat masala and mint powder if needed add salt and stir well.
Once the water starts to boil remove from flame.
We can serve jeera pani warm or cold.
Strain the jeera pani directly into serving glasses and garnish with mint and coriander.
Serve the jeera pani warm...Enjoy with shawarma pooris!
Marination and Grilling:
Add the boneless chicken to a mixing bowl, add yogurt, zaatar, sumac, plain chilli powder, chicken masala, curry powder, kitchen king masala, lime juice and salt to the chicken and massage the chicken well. Cover the chicken and refrigerate for 30 minutes, for best results allow the chicken to marinate over night.
Using skewers metal or bamboo start to skew the chicken pieces.
Heat a pan on medium flame add 2 tbsp oil and place the skewers in the pan. Dilute the marination and add it to the chicken cover and cook the chicken on medium flame until tender.
Gently flip and cook the chicken every 2 minutes until tender.
Heat a grill rack on medium flame. Place the skewers on the grill rack and apply oil on the chicken gently flip and grill the chicken every 2 minutes until grill marks appear.
Remove the chicken from the grill rack and reserve on a plate.
Finely chop the chicken into tiny pieces and reserve.
Shawarma Filling:
Add the finely chopped chicken pieces to a mixing bowl.
Add 1 1/2 tbsp tahini, 2 tbsp garlic toum, 2 tbsp mayo, finely chopped cabbage, finely chopped carrots, finely chopped onion to the chicken and mix well. Add salt if needed and mix well.
This filling can be used in shawarma.
Method:
Create a cavity in the pani pooris.
Fill the pooris with the chicken shawarma mix.
Then fill the pooris with finely chopped onion mix.
Next top with creamy mint sauce and garlic toum.
Serve the shawarma with jeera pani ...Enjoy!
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