Restaurant Style Chicken Shawarma Recipe

To achieve restaurant style chicken shawarma I had to taste it at different locations and finally after many trails and experiments I have nailed this recipe.

Chicken Shawarma Recipe Posted on Youtube English and Tamil Channels 😊😉

Chicken Shawarma Ingredients:

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.

Condiments To Prepare Ahead of Time:

Tahini

Garlic Toum

Creamy Mint Sauce

Mayonnise

Veggies:

Finely Chopped 1/2 Cup Carrot

Finely Chopped 1/2 Cup Cabbage

Finely Chopped 1/2 Cup Onion

Bread:

Kubus

Silver Foil

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)

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.

To Prepare Shawarma:

Heat oil for frying in a wok and fry the French fries till golden, drain from excess oil and reserve.

Heat a tawa on medium flame reheat the kuboos bread on medium flame and place it on a plate.

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.

Apply tiny amount of cream mint sauce, garlic toum, tahini and mayo on the kuboos and spread the sauces evenly.

Start layering the kuboos with filling, pickled cucumber and carrot, french fries and roll the kuboos to form a shawarma.

To Assemble the Shawarma Platter:

Chop the kuboos into 4 equal portions.

Place the chicken shawarma filling in a serving dish, garnish with cabbage and carrots.

Place garlic toum and mint sauce in a dipping bowl.

In a large serving plate place the shawarma filling, kuboos on the side topped with french fries and serve with sauces...Enjoy!