Chicken Shawarma 

Chicken Shawarma

Defined as “turning” in Arabic, shawarma is a popular, delicious street food often found across the Middle East. The term shawarma primarily refers to the method that is used to cut pieces of meat — in which the meats are stacked, forming a cone-like shape on a vertical, rotating rotisserie. 

Although this delicious food has only been globalized and popularized within the last few decades, its roots go back several centuries.

Shawarma experienced a rise of popularity in the United States, when it was widely prepared as a street food throughout New York City and Chicago. Since then, it has been a coveted, essential meal to these cities, which consider themselves to be a hub of many cultures.

Even if you don't have access to a rotating pit in which this dish is traditionally prepared, Chicken Shawarma can be an exciting midweek meal. You can serve it as a wrap, sandwich or sides with rice and salad as my son likes.

The flavor of Chicken Shawarma will vary depending on where you get it. My husband says that this dish has the best taste in New Delhi's Friends Colony street food joint. It tastes better than middle eastern countries as it caters to our taste buds. 

I usually grill it in pan rather than bake in the oven and this way the result is better. All you have to do is to marinate it in spices and oil and grill it on high flame.

Ingredients:

1. Boneless Chicken breast or thighs-8 0z or 240 grams approx

2. 2 tsp. Extra virgin olive oil or refined oil 

3. 1 tbsp. Minced garlic

4. 1 tsp. Paprika or red chilli powder

5. 1 tsp. Cumin powder

6. 1 tsp. Coriander powder 

7. 2 allspice or 1 black cardamom, 1/2 tsp. Whole black peppers, 1/2 " stick cinnamon stick ( ground)

8. Turmeric powder 1/2 tsp.

9. Salt

10. 2 tbsp. Greek Yogurt or hung curd

11. Lemon juice 1 tsp.

Method:

* In a mixing bowl, marinate all these ingredients for at least 2 hours. I do it overnight. 

* Heat a girdle or non stick pan, when quite hot, spread small stripes of marinated chicken and do not crowd the pan.

* Grill it from both sides on high heat till these get ice brown color.

* Serve with tahini sauce or Taziki sauce and salad.