Dubai Style Shawarma
- Ready In:
- 35mins
- Ingredients:
- 27
- Serves:
-
6
ingredients
-
Meat
- 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
-
Salad
- 1 cup lettuce, finely sliced
- 1 cucumber, chopped
- 1 tomatoes, chopped
- 3 tablespoons cilantro, chopped
- 3 tablespoons pomegranate seeds
-
Dressing
- 1⁄2 cup yogurt
- 1 lemon, juice of
- 2 tablespoons cilantro, chopped
- 2 tablespoons mint, chopped
- salt, to taste
-
Assembly
- 6 pita breads
- Tabasco sauce, to taste
directions
- Combine all of the ingredients listed above the chicken/lamb. Marinate the chicken in mixture and set aside for an hour or two.
- 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.
- In a separate bowl, mix together all the dressing ingredients.
- 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.
- 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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