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

If you have tried this Chicken Shawarma Recipe, then don’t forget to rate the recipe. You can also follow me on social media.

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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.

                                 

Almond Nankhatai Recipe (Almond Cookies )

                   

Almond Naankhatai | Almond Cookie || How to make almond nankhatai with step-by-step photos

Almond Naankhatai is a flaky, sweetened, traditional buttery cookie. In Pakistan, it is known as “Naankhatai” and is very popular. It’s super easy to make, make mouth-melting cookies in no time.

This cookie can be made in various styles and with various ingredients

 You can find out my other version of nankhatai on my blog, naankhati cookie, gram nankhatai

 

Naankhati is best described as an eggless cookie with many variations. You can make these cookies sweet with nuts. They all melt in your mouth and leave you craving more. 

                                                       

Nankhatai has to be prepared with:

Unsalted or salted butter, but I am using homemade unipuff/ shortening. You can make every type of cookie from this shortening that I have already shared in an earlier post on my blog.

Prepared with?

Nankhatai is usually prepared with all-purpose flour and semolina with butter. Here I am using all-purpose flour with a little amount of semolina, shortening, roasted chopped almonds, and icing sugar.         

For the best result, follow my detailed step-by-step photo instructions and tips.

                       
                            

Recipe notes:

To make perfect nankhatai cookies, it's important to remember that all ingredients should be at room temperature. 

Aim for accuracy by weighing all ingredients on a scale, as cup measurements can vary and may not be reliable.

Using shortening is the best choice for these cookies, but if you find it difficult to obtain, you can substitute it with clarified butter.

Feel free to adjust the sugar according to your taste. I used 250 grams, but you can alternatively use an equal amount of icing sugar mixed with the flour.

For more Similar Recipes:

Kulcha cookies

Zeera biscuits

Egg biscuits

                                  

A healthy twist to a classic cookie:

This is my version of the classic Nankhatai or Almond Cookies. I made them healthier by substituting half of the All-Purpose Flour with a little amount of semolina and boosting with chopped roasted almonds. I add a little semolina to add a crunch, and these cookies make the perfect accompaniment to a cup of tea or coffee.

If you have tried this Almond Nankhatai, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 

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To begin this recipe, firstly, slightly roast the almonds and then chop them. 

                              

Take a mixing bowl to add slightly melted shortening or butter. Whisk it very well with the hand whisker. Next, add icing sugar to the beaten shortening.

                      

Stir to combine both very well with an electric beater or hand whisker until they become creamy and fluffy.

                         

The mixture is ready to add the dry mixture. Keep aside

                             

Mix baking powder, salt, and semolina with the all-purpose flour.

            

Stir to mix up well

                     

Now start sifting half of the dry mixture into the butter mixture along with the cardamom powder.

                         

Keep mixing by adding chopped almonds and the remaining flour mixture. Mix everything well with the hand mixer or a spatula.

            

Some of the almonds are reserved for use later. 

             

Once they turn to crumble. Shift to the work area, start kneading with the help of a palm until the dough is formed.

In case it has difficulty forming the dough

Then just splash a drop of warm milk  

                     

Dough is ready

                   

Put it in the fridge for 10 minutes it will set on its own. Preheat the oven to 350 F or 180 C

                                       

Divide the dough into equal portions. Make small golf-size balls. 

                       

Give it a ball shape.

                          

Place on a cookie-baking lined tray

                        

Prepare all cookies this way.

               

Slightly press the index finger in the middle of the cookie ball.

                       

Pouring yellow food color into each indent of the cookie ball is just optional; you can skip it. Sprinkle some crushed almonds over the cookie.

                        

When done, place the baking tray into the preheated oven. Let them bake for about 30-35 minutes at 180 C or 350°F. Once cookies are done, turn off the oven.

             

Take out the tray from the oven. Let them cool down for about 10 minutes.

                       

Nankhatai is ready to eat.    

               

You can store the cookies in an airtight jar. 

                       

Have a look, the cookie is perfectly cooked.