Chicken shawarma Rolls

Chicken shawarma Rolls

 

Mouth melting chicken shawarma rolls , that to home made and healthy , unbelievable isn't it!!!...

You got it right , its not so difficult neither impossible .All you need is to give it a try. Just like all of you , i never made chicken shawarma at home , until a family friend n aunt , Veena Kamath invited our family over one evening to spend time , while she served home made chicken shawarma.

It was so good we could hardly believe her that its home made. So quickly asked the recipe ,the same week i tried it in my kitchen and then on , no more eating shawarmas outside. Kids too wait for me to make shawarma rolls for dinner or when we have friends over.

Definitely , give this a try and I'm sure will get hooked on to it for a life time.

 

 

Ingredients:-

1. 1/2 kg bone in  skinless chicken, cleaned ( mix of  breast pieces and thigh or leg pieces)
2. Pinch of tenderiser
3.  1tsp Cinnamon powder
4. 1tsp garlic powder
5. 6 tsp tahini paste( ground sesame with little water, strained and olive oil poured on the paste, i use ready made)
6. Juice of 1 big lime( can use even 2 -3if small)
7. Shawarma Spice Mix , store bought (if available) or use pinch of red chilli powder for taste.
8. 2tsp olive oil
9. salt to taste.
10. 2 pieces of smoke less charcoal.(available in super markets) and 1spoon oil .{to give the smoked flavour}
11. 1 1/2 cup lettuce finely shredded
12. 1/2 cup finely sliced onion.
13. 1/2 cup mix of tomatoes,cabbage, coriander leaves(other raw veges as per choice) 
14. pickled vegetable if you like
15. olives sliced if u like
16. Pepper powder as per taste
17. 1 cup french fries ready for use
18. 1/2 cup garlic mayonnaise
19. Ketchup as required
20. 10 Lebanese flat bread or any soft flat bread or khubus to make roll.

Method:-

1. Marinate chicken with all items from 2 to 9. and leave it overnight.
2. Grill in gas grill for 1/2 hour or in oven at 180 degrees for 40-45minutes or until cooked.
3. Smoke them by lighting up a charcoal piece then pouring some oil over it and quickly covering it .Leave aside for 5 Min's.
4. Shred the chicken and discard bones.
5. Warm the bread.
6. On the Lebanese roll spread some mayonnaise
7. Then put some lettuce, onion , tomato , cabbage ,olives,etc then drizzle tahini paste.(in a line along middle portion)
8. Now add the pickled vegetables.
9. Ketchup if needed
10. line up a few pieces of shredded chicken over it.
11. add salt and pepper as required.
12. Make it into a tight wrap and cover with butter paper/parchment paper, closing the ends
13. Serve.

Suggestions:- 

1. Do not skip or reduce marination time the taste will change.
2. Ensure chicken is cooked well by testing it with a tooth pic.
3. Marinated chicken can be kept for up to 3 days so you can keep it handy for further use , or if you have extra chicken .
4. Try not to over load the shawarma else it will be difficult to eat.