Chicken Shawarma Wrap




Pucjked vegetables

Tahini sauce

Pita bread



Cucumber 2, julienned

Cabbage 1cup, julienned

Beet 2, julienned

Onion 1, julienned

Green chilies, chopped

Soak beet, chilies, onions and cucumbers in vinegar to pickle them. Let stay for at least two hours. Meanwhile make the chicken and sauce.

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Chicken 1/2kg, boneless, julienned

Black pepper powder 1tsp

Red chili flakes 1.5tsp

Tumeric powder 1/2tsp

Salt 1.5tsp

Ginger paste 1tbs

Garlic paste 1tbs

Lemon juice 2tbs

Soy sauce 3tbs

Vinegar 3tbs

Cumin seeds crushed 1tsp

All spice powder 1tsp

Marinate chicken in the above and let it stay in the marination for half hour. Pour 2 tbs oil in a wok and cook the chicken in medium flame, covered till it gets tender. Adjust spices and let it rest while you make the sauce.


sesame seeds 1cup

Olive oil 1/4cup

Yogurt 500gms

Salt and black pepper to taste

Red chili flakes 1tsp (optional)

Lemon juice 5tbs

Paprika powder 1/4tsp

Garlic paste 1tbs

Dry roast the sesame seeds, watch it like a hawk cause it burns easily. When they are done set aside to cool for a while, then whiz it in the food processor until its all crumbly. Add olive oil and whiz it. Tahini is ready.

Whip toigether the yogurt, tahini, lemon juice, garlic, and spices. Adjust spices. Voila!
Apply butter on either side of the pita bread and heat it on a pan. Place chicken pieces in each pita bread, top with veggies and sauce, some hot sayce or jalapeño sauce for an extra kick, a slice of cheese and wrap it up and serve hot. 

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