Middle East

Chicken shawarma

Name: Chicken shawarma
Total time: 50 min
Yield: 5 servings
Cuisine: Middle Eastern, Indian street style
Ingredients: 500 g boneless thigh chicken, boneless; 1/3 cup curd (plain yogurt, natural yoghurt); 1 1/2 tbsp lemon juice; 12 cloves split garlic; 1 tsp kashmiri chilli powder; 3/4 tsp cumin powder (ground cumin); 1 tsp coriander powder (ground coriander); 1/2 tsp black pepper; 1/2 tsp cinnamon and cardamom powder whole spices; 2 tbsp cooking oil (vegetable oil); 4 tbsp eggless mayonnaise (eggless mayo); 5 pitas or khubz pita bread; 1 1/2 cups shredded cabbage; 1 sliced onion; 1 sliced cucumber; 1 sliced tomato; Salt, to taste

Spiced chicken, garlic mayo and crunchy veg rolled tight. Bengaluru's late night favourite, home edition.

50 minTime

30 gProtein each

mediumSpice

Off the spit2 chapters · 1 min read

Make it your way

Grandma's wayStreet style with garlic sauce.

The original

411kcalsame

30 gproteinsame

3 gfibresame

50minutessame

Chicken shawarma.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless500 g boneless thigh

Curd (plain yogurt, natural yoghurt)⅓ cup

Lemon juice1½ tbsp

Garlic12 cloves, split

Kashmiri chilli powder1 tsp

Cumin powder (ground cumin)¾ tsp

Coriander powder (ground coriander)1 tsp

Black pepper½ tsp

Whole spices½ tsp cinnamon and cardamom powder

Cooking oil (vegetable oil)2 tbsp

Eggless mayonnaise (eggless mayo)4 tbsp

Pita bread5 pitas or khubz

Cabbage1½ cups, shredded

Onion1, sliced

Cucumber1, sliced

Tomato1, sliced

Saltto taste

Method

5 steps

1Marinate chicken with curd, lemon, half the garlic minced, all the spices and salt for at least 1 hour.
2Sear in oil on very high heat in batches, 5 to 6 minutes a side, until charred and cooked through with no pink.
3Rest, then slice thinly.
4Blend mayo with remaining garlic and a pinch of salt for garlic sauce.
5Warm pitas, spread garlic sauce, add chicken, cabbage, onion, cucumber and tomato. Roll tightly in paper and toast briefly.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Middle East

Chicken shawarma

Spiced chicken, garlic mayo and crunchy veg rolled tight. Bengaluru's late night favourite, home edition.

50 minTime

30 gProtein each

mediumSpice

Off the spit2 chapters · 1 min read

Make it your way

Grandma's wayStreet style with garlic sauce.

The original

411kcalsame

30 gproteinsame

3 gfibresame

50minutessame

Chicken shawarma.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless500 g boneless thigh

Curd (plain yogurt, natural yoghurt)⅓ cup

Lemon juice1½ tbsp

Garlic12 cloves, split

Kashmiri chilli powder1 tsp

Cumin powder (ground cumin)¾ tsp

Coriander powder (ground coriander)1 tsp

Black pepper½ tsp

Whole spices½ tsp cinnamon and cardamom powder

Cooking oil (vegetable oil)2 tbsp

Eggless mayonnaise (eggless mayo)4 tbsp

Pita bread5 pitas or khubz

Cabbage1½ cups, shredded

Onion1, sliced

Cucumber1, sliced

Tomato1, sliced

Saltto taste

Method

5 steps

1Marinate chicken with curd, lemon, half the garlic minced, all the spices and salt for at least 1 hour.
2Sear in oil on very high heat in batches, 5 to 6 minutes a side, until charred and cooked through with no pink.
3Rest, then slice thinly.
4Blend mayo with remaining garlic and a pinch of salt for garlic sauce.
5Warm pitas, spread garlic sauce, add chicken, cabbage, onion, cucumber and tomato. Roll tightly in paper and toast briefly.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken shawarma

Make it your way

Ingredients

Method

Chicken shawarma

Make it your way

Ingredients

Method

Make it a meal