Shawarma

Shawarma the most liked street food and my favorite too. Tortillas stuffed with pickled onions & beets, with hummus spread and shredded veggies is so heavenly. Every bite is tasty with tangy pickled onions and fresh crunchy veggies like carrot cabbage cucumbers and the chicken in it is out of the world. Mayonnaise is added finally to make shawarma juicy and creamy the ultimate dinner meal. Hummus and pickled onions recipes are up in the blog please refer them.

Knowing the yeast activation :

In a bowl add 1/4 cup lukewarm water, 1tsp sugar, 1tsp instant dry yeast and allow to rest for 10 to 15 minutes. Only if its activated can be used. If it doesn’t froth or activate you need to discard it. It indicates the yeast has expired or not a good quality one. Angel instant dry yeast or gloripan is good to use. I use gloripan yeast in my recipes.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 15 minutes

🌮CUISINE : Mediterranean

🥙COURSE : Main course

🌯YIELD : 4 servings

INGREDIENTS REQUIRED :

Wheat flour – 180 gm

Flax seeds – 2tsp

Yeast – 1 tsp (5gm)

Salt – 1/2 tsp

Sugar – 1 tsp + 1/4 tsp

Milk powder – 1& 1/2 tbsp

Oil – 2 tsp

Hummus – 8 tbsp

Pickled onions – for filling

Mayonnaise – to top

Cabbage or lettuce – for filling

Chicken / paneer strips – 250gm

Lukewarm water – as required to make dough

Ingredients required for marinating chicken / paneer tikka :

Marinate for 30 minutes.

Chicken / paneer strips – 250gm

Chilli powder – 3/4 tsp

Ginger garlic paste – 1 tbsp

Yogurt – 1 tbsp

Salt – as required

Garam masala – 1/2 tsp

Oil for frying or grill it.

METHOD :

Activating yeast :

Firstly take 1/4 cup lukewarm water, add 1 tsp sugar, 1 tsp yeast mix roughly and allow it to rest for few minutes in a warm place.

It normally takes 10 to 15 minutes for activation.

When it blooms its ready to add to the flour.

Using a mixer jar powder flax seeds.

In a bowl add in the wheat flour, flax powder, milk powder, 1/4 tsp sugar and 1/2 tsp salt.

Add in the bloomed yeast to it.

Now add in a tsp of oil.

Add lukewarm water little by little and combine to make a dough.

Transfer the dough to a dusted platform and knead for 10 minutes to make a soft dough.

When it is done, Smear oil thoroughly in the same bowl, place the kneaded dough and apply oil over the dough to avoid drying.

Close the bowl using a plate or a cling wrap and allow it to rest for 45 minutes in a warm place for proofing.

Now the dough has doubled ( proofed) ready to go.

Using fist just punch the dough to remove air pockets.

Take the dough again to dusted platform.

Knead the dough for 2 to 3 minutes and make a log shaped dough.

Using a scrapper or knife cut the dough to get equal sized balls.

Divide the dough equally.

Form balls out of the divided dough and flatten it using a rolling pin.

Flatten each ball like chappati/ roti.

On a hot tawa cook the tortillas.

Flip it and cook on the other side as well.

Keep the tortillas in a plate with an absorbing paper in between each tortilla.

Shallow fry or grill the marinated chicken or paneer.

Assembling the shawarma :

Generously spread hummus on the tortillas.

Add chicken, pickled onions and chopped cabbage.

Then add mayonnaise as required on top.

Roll the tortillas and seal it using a tooth pick.

Shawarma is done.

Finally using a parchment paper wrap the shawarma and tuck in the edges properly.

Now the yummy chicken shawarma is ready to have.

NOTE :

Chicken can be replaced with paneer or fish.

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