Chicken Shawarma

Name: Chicken Shawarma
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Árabe
Ingredients: 2 cups flour, for the pita bread; 1 tablespoon sugar, for the pita bread; 1 tablespoon yeast, for the pita bread; 1 teaspoon salt, for the pita bread; 3/4 cups water, warm, for the pita bread; 3 tablespoons plain yogurt, for the marinade; 2 tablespoons garlic, chopped, for the marinade; 3 tablespoons olive oil, for the marinade; 1 teaspoon hibiscus flower, powdered, for the marinade; 1 teaspoon cumin powder, for the marinade; 1 teaspoon ground cilantro, for the marinade; 1 teaspoon paprika, for the marinade; 1 teaspoon cinnamon powder, for the marinade; 1/4 tablespoons cardamom powder, for the marinade; 1/4 teaspoons clove powder, for the marinade; 1/4 teaspoons nutmeg, for the marinade; 1/2 teaspoons ginger powder, for the marinade; 1 teaspoon turmeric, powdered, for the marinade; salt, for the marinade; 1 teaspoon black pepper, for the marinade; 1 teaspoon chile flakes, for the marinade; 2 tablespoons lemon juice, for the marinade; olive oil; 3 cups chicken breast, in strips; 1 cup plain yogurt, for the tzatziki sauce; 1 teaspoon garlic, finely chopped, for the tzatziki sauce; 1/2 cups cucumber, chopped into small cubes, with skin; for the tzatziki sauce; 1 tablespoon peppermint, chopped, for the tzatziki sauce; 2 tablespoons basil, red, finely chopped, for the tzatziki sauce; 2 tablespoons lime juice, for the tzatziki sauce

Mayte Rueda

Shawarma is a typical dish from Middle Eastern cuisine, a mix of spiced flavors. It is a type of "taco," presented in a conical shape, usually filled with lamb meat, although it is currently filled with different types of proteins; it is accompanied by sauces like tzatziki, which is cucumber-based, and garlic sauce; a variety of vegetables is also added. Everyone is welcome to add their personal touch.

Reviewed by Editorial Team of Kiwilimón

Published: 23-03-2021

Preparation

30 mins

15 mins

Low

For the pita bread, mix the flour, sugar, yeast, salt, and gradually add warm water; combine with your hands and knead until you obtain a homogeneous and smooth dough. Cover with plastic wrap and let rest for 15 minutes. For the chicken marinade, mix natural yogurt, chopped garlic, olive oil, dried hibiscus, ground cumin, ground coriander, paprika, ground cinnamon, ground cardamom, ground cloves, nutmeg, ground ginger, ground turmeric, salt, black pepper, crushed chili, and yellow lemon juice in a bowl. Add the chicken strips to the marinade, mix, and let marinate for 10 minutes. Heat a skillet over medium heat and cook the chicken for 6 minutes. Set aside. For the tzatziki sauce, mix natural yogurt, garlic, cucumber, mint, basil, yellow lemon juice, and salt in a bowl. For the garlic sauce, blend the garlic, lemon juice, and salt in a food processor or blender; gradually add the vegetable oil in a thin stream until fully incorporated and you achieve a creamy consistency. To finish the pita bread, once the dough has fermented, divide into 50 g portions, shape the dough into balls, and roll out with a rolling pin; the thickness should be about 1 mm. Heat a griddle, comal, or skillet over high heat and cook the pita bread on both sides; the point at which you know to flip it is when bubbles have formed on the surface (2 minutes). Assemble the shawarma on the pita bread, add lettuce leaves, the chicken, tzatziki sauce, garlic sauce, red onion, cherry tomatoes, and cucumber.