Chicken Shawarma Recipe Step by Step | Pita Bread | Garlic Sauce | Ramadan Special

Chicken Shawarma Recipe | Pita Bread Recipe | Lebanese Garlic Sauce Recipe | Toum | Easy Chicken Wrap | Arabic bread | Shawarma | Pita Bread | Garlic Sauce in Blender

Chicken Shawarma made with the softest homemade Pita Bread smothered with Creamy homemade Garlic Sauce filled with bites of pan grilled juicy Chicken Thigh strips. Bits of French Fries and shredded Lettuce and your craving for Arabic Shawarma ends at last 🌯🥰

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𝐖𝐫𝐢𝐭𝐭𝐞𝐧 𝐏𝐫𝐢𝐧𝐭𝐚𝐛𝐥𝐞 𝐑𝐞𝐜𝐢𝐩𝐞 𝐰𝐢𝐭𝐡 𝐒𝐭𝐞𝐩 𝐛𝐲 𝐒𝐭𝐞𝐩 𝐢𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 𝐚𝐧𝐝 𝐓𝐢𝐩𝐬 𝐢𝐧 𝐦𝐲 𝐛𝐥𝐨𝐠 📝

Chicken Shawarma Step by Step

𝗧𝗶𝗺𝗲𝘀𝘁𝗮𝗺𝗽𝘀:
0:00 Intro to Chicken Shawarma
0:45 Marinate The Chicken
2:57 Fry the Chicken Thighs
3:31 Make Pita Bread
6:56 Cook the Pita Bread
7:48 Make the Garlic Sauce
10:01 Assemble

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
TO MARINATE
500gm Chicken Thighs, boneless
2 Tbsp Olive oil, Extra Virgin
2 Tbsp Curd, Thick part
1 Tbsp Lemon juice
1/2 Tsp Turmeric
1/2 Tsp Cumin
1/2 Tsp Coriander
1/2 Tsp Seven Spices
1 Tsp Paprika
1 Tsp Garlic powder
1/2 Tsp Onion powder
1/2 Tsp Cardamom powder
1/4 Tsp Black Pepper
1/4 Tsp Cayenne Pepper
1 Tsp Salt

PITA BREAD
3/4 Cup | 185ml Warm water
1/2 Tsp Instant Yeast
1/2 Tsp Sugar
1 Tsp Olive oil, to brush
2 Cups | 260gms All Purpose Flour/Maida
1/2 Tsp Salt

LEBANESE GARLIC SAUCE/TOUM
5-6 Big Garlic Cloves (remove the germ inside to avoid spicy taste)
1/2 Tsp Salt
2 Tbsp Lime juice
1 Egg White, cold
200ml Pure Sunflower Oil
2 Tbsp Ice Cold water

METHOD 

For Chicken
1. Mix all the Spices with the Chicken boneless fillets and keep refrigerated overnight. Fry them till golden brown on both sides. Cut into thin strips.

For Pita Bread
1. MIx Warm water, sugar and instant yeast in a bowl. Let it rest 10-15mins to see if the yeast works, foam at the top. Add half of the flour and salt. MIx. Add rest of the flour and knead.

2. Dust a surface with flour and knead the dough for 5-10 Mins till smooth. Do not add too much flour. Grease a bowl with olive oil and place the dough. Let it rest till it doubles. I kept mine in a preheated oven for 45 Mins.

3. Knock the air down, place the dough into a flat surface. Divide into 6 equal parts, make smooth balls. Cover them with a cloth for 30 Mins.

4. Roll them out to 7 Inches width. Keep the rolled out ones covered for 5 mins. Do not keep more than 5 mins else they form a dry crust on top.

5. Preheat a pan and cook the pitas on medium high heat. When first bubbles appear flip on the other side. Once it puffs a bit, flip it again and cook till it puffs completely. Ensure the pan is hot enough but not very hot. Its ok if it doesnt puff up it will still be soft later.

For Sauce
1. Place 6 Big Garlic Cloves, Salt and 1 Tbsp Lime juice in the blender. Blend on High speed. Scrape down. 

2. Add 1 Egg White. Blend on High speed till Garlic is nicely minced and foamy.

3. Add 200ml Oil slowly through a funnel while blending high speed. After half of the oil has been added, it should emulsify and look creamy. Stop and check.

4. Switch to Low speed, add remaining lime juice slowly through the funnel. Then Add rest of the oil slowly. It should look Creamy. Scrape down and Mix.

5. Blend again on low speed, Add slowly 2 Tbsp Ice cold water through the funnel. Garlic Sauce is ready! Keep Refrigerated airtight. Tastes best the next day, becomes mellow. Stays good for 3-4 days. 

Do Check out my other Chicken Wrap Recipe

Thank you for watching! Bon Appetit 🍽️🥰

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Chicken Shawarma Recipe | Pita Bread | Lebanese Garlic Sauce Toum | Chicken Wrap Easy | Arabic Chicken Shawarma Middle East Style | Homemade Chicken Shawarma | Homemade Arabic Pita Bread | Healthy Chicken Wrap | Chicken Roll

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