Chicken shawerma


Co Admin
Mar 15, 2007
Chicken shawerma

½ kg chicken julienne cut
HP sauce 2 tbsp
DP sauce 2 tbsp
White vinegar 1 ½ tbsp
Chili sauce 2 – 2 ½ tbsp
Olive oil 1 – 2 tbsp
Salt 1 tsp
Freshly crushed black pepper 1 tsp
Garlic paste 1 tsp
Marinate the chicken with the above ingredients for at least 2 to 2 ½ hours.
Put 2 tbsp olive oil in a pan and add chicken and cook . When water is released stir fry it. Bhoon lo achi tarha.

Humus tahina sauce:
1 cup boiled chick peas
2 cloves garlic
½ tsp salt
½ tsp freshly crushed black pepper
½ cup sesames seeds (till)
½ cup olive oil
Blend them together and take out in a bowl

2nd sauce :
2 small sized baingan steamed (put few drops oil in a pan and add baingan. they will steam in 15 – 20 mins)
1 clove garlic
Black pepper ½ tsp
Salt ½ tsp
Yogurt 1 cup
Partially take the chilka off the baingan and add all the above ingredients and blend. Sauce is ready.

Nuts chutney:
Mixed nuts (kajoo, peanuts, walnuts and almonds) 1 cup
Grind it to form a powder.
In this powder add vinegar 2 tbsp, olive oil 2 tbsp, mustard paste a1 ½ tbsp, salt 1 pinch, black pepper 1 pinch(optional). Mix well

Take pita breads and heat it from both sides

For salad:

Finley chop each vegetable.
Salad dressing :
2 tbsp olive oil
3 tbsp vinegar
Salt 1 ¼ tsp
Black pepper ½ tsp
Mix these well and put on the salad and mix.
Cut the pita bread into 4 sections and serve.
Can make it into the shape of shawerma using butter paper