Chicken Shawarma Recipe

                                    

Chicken  Shawarma || Shawarma Recipe || How to Make shawarma With step-by-step photos 

Chicken shawarma is an Arabic street food snack that is prepared by grilling meat on a spit. It is most popular in many parts of the world and is served almost everywhere, from restaurants to fast-food chains.

Shawarma is mainly related to the Middle East. Where commercially. cooked marinated block of meat by wrapping it around the heated iron spit and boiling slowly while the spit rotates. Grilled meat is shredded off the spit when needed and served as an appetizer or used to make shawarma wraps or rolls.

                              

Whereas we people can’t do such type of work, nor do we have this equipment available at home. 

So, for simplicity, I took the way out to first marinate chicken strips and then cook. In my opinion, this method is healthier than the shawarma made on spits, as they are grilled for long hours, for as long as a day, and use heavy fats.

I prepared this shawarma with homemade pita bread, homemade mayonnaise, jalapeno, and deliciously juicy chicken.

Chicken shawarma has quickly garnered appreciation across the globe, particularly in Pakistan. You can prepare this easy shawarma at home as a side dish for brunch or for evening snacks.

                                              

For more related recipes:

Zinger burger

Mutton cheeseburger

Anda burger

Chicken broast

Spicy fried chicken

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Rinse and cut the chicken breast into strips, and marinate the chicken with ginger, garlic powder, salt, and garam masala powder.

                                      

Add Cumin powder, black pepper, and white pepper.

                           

And yogurt, and white vinegar, give it to good stir and let it rest for around 2-3 hours at least.        

Take all the veggies and prepare them all vertically. 

                        

Combine all the soaked red chilies, white vinegar, and salt in the grinding jug.

                             

Blend them into a smooth paste.

            

Heat the oil in the pan and roast the marinated chicken in the oil.

                 

Once they get started, dry and add a little water. 

                    

Further, cook till the water dries out. Chicken is ready.y

              

Whisk the yogurt and mix the red sauce into it. Stir to mix well.       

The yogurt sauce is ready. 

                 

Take a deep mixing bowl and combine cucumber, carrots, lettuce, green chilies, capsicum, tomatoes, and cabbage along with cooked chicken and jalapenos.

               

       

Mix everything in the bowl.

          

Shawarma filling is ready.

           

Toast homemade pita bread:

                 

Heat the skillet and toast the Italian bread slightly on medium-low flame until tiny spots appear on top. 

          

Fill the piping bags with homemade mayonnaise and yogurt sauces. You can use a simple spoon to drizzle sauces on top.

                 

Take one toasted pita bread. Place the prepared chicken mixture on the shawarma bread, along with drizzling yogurt sauce and mayonnaise.

                 

Fold the shawarma bread and wrap it with butter paper, or alternatively, hold it with a wooden stick.

                  

Serve hot with coffee or tea.

      

You can also store it in the fridge for 2-3 days by wrapping it with the butter paper.

                                 

Kulfi Recipe Without Khoya Recipe ( Homemade Kulfi Powder )

    

Kulfi Recipe Without Khoya | Homemade Kulfi Powder | The Ultimate Frozen Dessert with Step-by-Step Photos and Video

Kulfi is a beloved and delectable frozen treat that has captivated taste buds across the subcontinent and is steadily gaining popularity in Western countries. This creamy dessert is particularly refreshing during the scorching summer months, not only providing a delightful way to cool down but also serving as an appetite stimulant when the heat often dampens cravings.

 

In an era overshadowed by challenges like global warming and climate change, which contribute to increasingly harsh weather conditions, kulfi emerges as a comforting and enjoyable remedy for those seeking respite from the oppressive heat.

 

This particular kulfi recipe stands out by omitting khoya, opting instead for a homemade kulfi powder that intensifies flavor and can be conveniently stored in an airtight jar in the refrigerator for up to a month, always ready for a sweet treat.

For a detailed recipe, watch my video where I explain the steps one by one.

                                              

My latest kulfi Recipe Video:

Main Ingredients in Kulfi:

**Milk:**

The cornerstone of a truly scrumptious kulfi is fresh, full-fat cream milk. Unlike processed alternatives, fresh milk retains its rich, natural qualities, ensuring that your kulfi not only holds its delightful shape but also boasts a robust flavor when frozen. Processed milk, which tends to defrost more quickly, is less suitable for this lavish dessert.

**Sugar:** 

This recipe calls for just a spoonful of granulated sugar, perfectly adjusted to suit personal preferences since the homemade kulfi powder already contributes its own sweetness. For those mindful of their sugar intake, artificial sweeteners can be a suitable alternative.

 

**Kulfi Powder:**

The heart of this kulfi recipe lies in the homemade kulfi powder, which dramatically elevates the dessert's flavor profile. Easy to prepare, it requires only four simple ingredients: a medley of nuts, sugar, fragrant green cardamom, and milk powder. This harmonious blend not only enhances the taste but also enriches the overall kulfi experience, making each bite a creamy delight.

                                           

 You might like this:

Kulfa icecream

Mango icecream

Khoya Kulfi Recipe

Chocobar icecream 

pista kulfi

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How to make kulfi recipe without khoya

Step 1:

Begin by pouring the fresh milk into a pan and allowing it to

Simmer gently for approximately one-quarter. The slow 

cooking process helps concentrate the milk’s flavors, setting

the stage for a richer kulfi  

                                  

Step 2:

In a grinding jar, combine almonds and pistachios, adjusting the proportions based on your preference. For an added crunch, you may include cashew nuts, although my version does not. Next, add in the green cardamoms and a spoonful of sugar.

                     

And blend until you achieve a fine powder. 

                         

Transfer this nutty mixture into a bowl and incorporate full-fat milk powder, mixing thoroughly to create a smooth, aromatic kulfi powder. Set this aside—it'll be the secret weapon for adding depth to your kulfi.

                                         

3rd step:

In another pan, bring the reduced milk to a gentle boil and add more sugar to taste, keeping in mind that the kulfi powder will lend its sweetness. Stir diligently until the sugar has fully dissolved. 

                                   

Gradually introduce the kulfi powder, continuing to stir over medium-low heat to avoid any lumps from forming.

                       

As the mixture thickens into a luscious base, remove it from the heat and allow it to cool completely.

                 

Once cooled, transfer the mixture to the refrigerator for about four hours; this ensures the kulfi remains soft and prevents undesirable crystallization.

                                          

Final step:

For the kulfi molds, I opted for simple plastic glasses covered with foil sheets. The foil acts as an excellent conductor of heat, whether hot or cold. Gently pour the kulfi mixture into the glasses, sealing the tops with the foil sheet.

                             

Insert a kulfi stick (when traditional sticks aren't available, ice cream sticks work beautifully as a substitute).

 

Place the molds in the refrigerator, setting the temperature to freezing point, and allow them to chill for 8 to 12 hours to achieve a perfect set.

                             

After a solid 12-hour freeze, remove the kulfi molds from the refrigerator and let them sit at room temperature for 2-3 minutes to slightly soften. 

Avoid immersing the molds in water, as the hot temperature may cause the kulfi to melt prematurely. Carefully extract the kulfi and place it onto a serving platter.

                

For an added touch, sprinkle crushed nuts over the top and slice it into elegant portions. 

 

To elevate the flavor experience even more, consider garnishing with falooda sev and a few drops of aromatic rooh afza syrup.

Serve immediately and delight in every creamy, flavorful bite of your homemade kulfi! Enjoy!