For pita bread
Water 1 cup (Luke warm)
Sugar 2 tsp
Active dry yeast 1.5 tsp
Refined Flour (maida) 375 gm
Salt 1.5 tsp
Baking powder ½ tsp
In a bowl, add Luke warm water and sugar, mix well until the sugar dissolves, make sure the water is not hot, once the sugar dissolves, add yeast and mix well.
Now, in a sieve, add flour, salt & baking powder, sift them in the yeast and water mixture, mix them well until the ingredients combine well and it becomes sticky dough, now transfer it over a platform, make sure to dust the platform with dry refined four, now knead well until the dough is smooth and soft, take a bowl and grease it with oil and transfer the dough in the bowl, cover it with a damp cloth and rest in warm place for an hour to prove (increase in size of the dough).
By the time the dough proves you can make other components of the shawarma.
After proving, divide the dough in 8-10 equal size dough balls, take the dough ball and start to tuck inwards to make a smooth round ball, cover those dough balls with a damp cloth and rest it for 10-15 minutes.
After the second resting, take the dough ball and coat with dry flour, flatten with hands and further use a rolling pin to roll into a thin chapati. Use flour if required.
Set a tawa and cook the chapati/pita bread over a hot tawa on both the sides until golden spots appear, use a napkin and press the pita bread gently to fluff up the bread while cooking.
Cook the all the pita bread in same way, keep aside until you use it for making shawarma.
You can alter the size of pita bread according to your preference.
For garlic tom
Garlic 1/4th cup
Lemon juice 2 tbsp
Salt to taste
Ice cubes 4 nos.
Sunflower oil/Canola oil 1.5 cups
Add the peeled garlic cloves, lemon juice, salt and ice cubes, in the blender, blend, and at the same time add oil gradually in single stream, blend until the ingredients are well incorporated and it becomes thick like a spread.
For garlic curd dip
Curd 1 cup (thoroughly whised)
Mayonnaise ½ cup
Lemon juice 1 tsp
Powdered sugar ½ tsp
Salt & black pepper powder a pinch
Garlic 2 cloves
Beetroot 1/3rd cup (batons)
Carrots 1/3rd cup
Green chillies 3 tbsp
Salt 1 tsp
Water ½ cup
Vinegar 1 cup
Sugar 5 tbsp
Salt 1 tsp
Set water for boiling in stock pot, add the beetroot, carrots, green chillies and salt, blanch the veggies while keeping them little crunchy.
Set another stock pot and add ½ cup of water, vinegar, sugar and salt, mix well and cook until the sugar dissolves, and the brine is like warm, cool down the brine solution and add the blanched veggies in it, transfer it in a well sterilized glass jar, keep it refrigerated and use accordingly.
Boneless chicken 1 kg (thigh & breast)
Salt to taste
Oil 2 tbsp
Garlic paste 2 tbsp
Lemon juice 1 tbsp
Red chilli powder 2 tsp
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Black pepper powder 1 tsp
Cardamom powder a pinch
Cinnamon powder a pinch
Curd 4 tbsp
Oil (for grilling)
Wash the boneless chicken well, if you’re preferring chicken breast, then slice the breast thinly in two or three section, further flatten with the back of the knife, if you’re choosing to go with thigh just simply flatten them with back of the knife.
Sprinkle salt to taste and apply it to the chicken, rest it for 10-15 minutes.
Now, add the remaining marinade ingredients in a separate mixing bowl, whisk well to ensure no lumps, further add the salt applied chicken and mix well, marinade the chicken for a couple of hours, if you prefer your chicken to be more flavourful, then marinade for around 24 hours.
Once the chicken is marinated, set a pan on high heat, add oil and cook the marinated chicken on both sides until cooked and tender. Make sure the pan is hot.
Tip: if you’re using breast and thigh both, make sure to cook them separately, as the thigh takes longer to cook than breast.
Once cooked rest for 2 minutes and slice the chicken in thin strips.
You can also bake them in oven, like the shawarma venders do on a shawarma rolling machine, simply take a big size potato and trim the base of potato to make like a stand, insert a skewer in the potato and then skew the marinated chicken in the skewer, bake the chicken in a preheated oven at 230 for 10-15 minutes.
Once baked and the chicken is cooked and tender, slice in thin strips like the shawarma vendors do, keep aside to make shawarma.
Garlic tom/ garlic curd dip
Pickled carrots & beets
Fried potatoes/french fries
Cooked shredded chicken
Before assembling lightly heat the pita bread on direct flame.
Now, as the pita bread is warm, spread garlic tom on pita bread evenly, place the lettuce leaves, grilled and shredded chicken, pickled carrots & beets, fries and some sriracha sauce, roll and your good to go.