SHAWARMA

Shawarma is a Middle Eastern wrap. Marinated, slow cooked and thinly sliced chicken, veggies and sauce wrapped in pita bread is what it is.

Shawarma has gained popularity in India as an 'on the go' food just like burger or sandwich. It has been indianised to some extent.

Thinly sliced veggies like onions, tomatoes, cucumbers can be added. Pickled cucumber, carrots, beet root can also be added. Sauces used in Shawarma differ from place to place.

Traditionally the chicken is slow cooked on a specially designed rotassarie.  Similar results can be obtained in the oven.

Here is the original recipe for Shawarma which can be easily prepared at home. Preparation of Shawarma is divided in four parts chicken marination, Shawarma bread, tahini sauce and the veggies. It may sound elaborate but doesn’t take much time. But surely you need to plan for this one.

Recipe for Shawarma

Ingredients 

For marinade

• 250gms boneless chicken (breasts or thighs)
• ½ cup thick yoghurt
• ½ tsp cumin seeds (roasted and ground)
• ½ tsp chilli flakes
• ½ tsp chilli powder
• ½  tsp cinnamon powder
• 1 tsp minced garlic
• 1 tbsp tomato paste or ketchup
• Salt to taste
• Oil for basting

For flat bread

• 2 cups all purpose flour (maida)
• ½ tsp dry yeast
• 1 tsp salt
• 1 tsp raw sugar or white sugar
• 1 cup warm water
• 2 tbsp olive oil

For tahini sauce

• ½ cup tahini
• 2 tbsp thick yoghurt
• 1 tbsp lemon juice
• ½ tsp minced garlic
• Few sprigs of parsley (finely chopped)
• Salt to taste

For salad

• 2 cucumber (thinly sliced)
• 2 tomatoes (thinly sliced)
• 2 onions (thinly sliced)
• 2 cups iceberg lettuce (roughly chopped)

How to make Shawarma bread

In a small bowl put dry yeast and raw sugar. Pour ¼ cup warm water. Keep aside for 5 minutes.

In a mixing bowl take the all purpose flour and whole wheat flour. Add salt to it and mix well.

Add the activated yeast mixture. Knead a  soft dough by adding warm water. I required ¾ th cup of water to knead this dough.

Dust the working area with some flour. Now transfer the dough to a on the dusted surface. Knead for 6 to 7 minutes or until the dough becomes soft.

Apply some olive oil and keep into a big bowl (greased with oil). Cover with a moist cloth. Keep in a warm place to prove. That will require 2 hours or more depending on the climate.

Divide the dough in six equal portions. Shape them into balls. Cover with moist cloth for ten minutes.

Roll it thin into circles of 6 inches diameter.

Transfer it on medium hot griddle. Cook for two minutes on each side.

Cover them with moist cloth until consumed.

How to make Tahini sauce

Put all the mentioned ingredients in a small mixing bowl. Mix well.

How to make Chicken kebabs

In a mixing bowl combine the yogurt, garlic, cumin seeds, cinnamon, chilli flakes, chilli powder, tomato paste and salt with chicken pieces. Gently rub the marinade over the boneless chicken.

Marinate overnight.

Grill the chicken at 220 deg celsius for 10 minutes on each side. Keep aside.

How to assemble Shawarma

Spread a big spoonful of tahini sauce on the flat bread.

Place the veggies in the center of flat bread followed by thinly sliced chicken.

Fold it into wraps and eat immediately.

CHICKEN SOUVLAKI KEBABS

I can prepare these delicious kebabs over and over again as they hardly require any preparation to be done. It becomes all the more easier when I marinate them a day before and push it into the refrigerator.

Chicken souvlaki kebabs are Greek style kebabs marinated in olive oil, minced garlic, dried oregano and lime juice.

Chicken souvlaki kebabs are generally barbequed. They can be grilled in the oven as well. I have used my cast iron griddle which has worked fine for me.

These kebabs are served over a bed of Greek pita bread with salad and Tzatziki sauce. Check my previous posts for recipe of Greek pita bread and Tzatziki sauce.

Boneless chicken pieces are required for this dish. I prefer chicken breast for this dish. Boneless chicken thighs also work well. Marination is the key step and should not be missed.

Recipe for Chicken Souvlaki Kebabs

Ingredients for Chicken Souvlaki Kebabs

• 2 chicken breasts
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 6 cloves garlic (minced or grated)
• 2 tsp oregano
• Salt and pepper to taste
• 6 to 8 satay sticks

How to make

Cut boneless chicken into 2 inches cubes.

Add olive oil, minced garlic, oregano, lemon juice, salt and pepper. Rub the marinade over the pieces.

Let it marinate for minimum 2 hours.

Soak satay sticks in water for 20 minutes before threading in the chicken pieces.

For even cooking ensure that the chicken pieces are evenly spaced on the satay stick. Metal skewers can also be used.

Heat up the griddle at medium heat for 6 to eight minutes. Put a table spoon of oil on griddle and spread it evenly with a paper napkin.

Place the satay sticks on the griddle. Cook for 3 minutes. Flip the satay sticks. Drizzle some oil over the kebabs. Cook for another 3 minutes or until done.

If using an oven, bake at 200 deg Celsius for 8 minutes on each side. Baste the kebabs in between.

Serve with pita bread, salad and Tzatziki sauce. 

TAVUK SIS

Kebabs have always been a favourite way to entertain my guests.This is my hundreth recipe! I am very happy about it. So this becomes one more reason for why I like Tavuk Sis.

Tavuk Sis is the Turkish chicken kebabs. Do you know that shish kebabs have originated in Turkey? Cooking meat pieces on open fir, it all started from here.

The preparation of Tavuk Sis is similar to Tandoori chicken, but there is definitely difference in the taste. These kebabs are made from boneless chicken. Chicken breasts and boneless thighs are suitable for this preparation. I feel the result with boneless thighs is better. Well it’s totally upto your preference.

Marinate for minimum 4 hours. Marinating the chicken pieces for overnight will give you best results.

If you are using wooden skewers or satay sticks soak them in water for an hour before threading the chicken pieces.

Recipe for Tavuk Sis

Ingredients for Tavuk Sis

• 450gms boneless chicken thighs
• ¾ cup thick yogurt
• 1 tsp cumin seeds (roasted and ground)
• 1 tsp chilli flakes
• 1 tsp chilli powder
• 1 tsp cinnamon powder
• ½  tbsp minced garlic
• 2 tbsp tomato paste or ketchup
• Salt to taste
• Oil for basting

How to make

Cut the boneless chicken thighs in 2 inch pieces.

In a mixing bowl put the yogurt, garlic, cumin seeds, cinnamon, chilli flakes, chilli powder, tomato paste and salt with chicken pieces. Gently rub the marinade over the pieces.

Marinate for minimum 4 hours to maximum overnight.

Use two satay sticks to thread the pieces as shown in the picture. This will help to handle the pieces better. Soak the satay sticks in water for 30 minutes.

Traditionally the kebabs are cooked on open fire. I have grilled the kebabs in my oven for 8 minutes on each side. You may even use electric or gas tandoor.

Serve with lavash (Turkish bread), salad and yogurt sauce.

LAVASH

Lavash is a thin, soft, flat bread popular in Turkey, Iran and Middle eastern countries. It is served with kebabs, baba ganoush and hummus. It is used for making wraps and sandwiches. Check previous posts for recipe of kebabs and baba ganoush. I will be soon uploading the recipe for hummus.

As Lavash is very thin, it tends to dry out quickly. It is advisable to spray it with water after preparing it and wrapping it in moist cloth.

It is made from all purpose flour (maida), yeast, salt and water. I have added some proportion of whole wheat flour which has worked fine.

 

Recipe for Lavash

Ingredients for Lavash

• 1 ½ cups all purpose flour (maida)
• ½ cup whole wheat flour (atta)
• ½ tsp dry yeast
• 1 tsp salt
• 1 tsp raw sugar or white sugar
• 1 cup warm water
• 2 tbsp olive oil

How to make

In a small bowl put dry yeast and raw sugar. Pour ¼ cup warm water. Keep aside for 5minutes.

In a mixing bowl take the all purpose flour and whole wheat flour. Add salt to it and mix well.

Add the activated yeast mixture. Knead a soft dough by adding warm water. I required ¾ th cup of water to knead this dough.

Dust the working area with some flour. Now transfer the dough to a on the dusted surface. Knead for 6 to 7 minutes or until the dough becomes soft.

 Apply some olive oil and keep into a big bowl (greased with oil). Cover with a moist cloth. Keep in a warm place to prove. That will require 2 hours or more depending on the climate.

Divide the dough in six equal portions. Shape them into balls. Cover with moist cloth for ten minutes.

Roll it thin into oval shape.

Put it on medium hot griddle. Cook for two minutes on each side.

Once cooked lightly spray some water on it. This will prevent the lavash from drying and will keep them soft. Also cover them with moist cloth until consumed.

Serve it with kebabs, baba ganoush or hummus. 

BABA GANOUSH/ ROASTED AUBERGINE DIP

Baba Ganoush is a Middle eastern dip made from roasted aubergine or brinjal, olive oil and seasonings.

Traditionally, the augbergine is baked in oven or roasted on open fire so that the pulp becomes soft and smoky in taste.

Recipe for tahini or tahini paste has been posted on my blog.

Baba Ganoush is served with pita bread and salad. It can also be served as a topping on canapés and crostini.

Recipe for Baba Ganoush

Ingredients for Baba Ganoush

• 500 gms big sized aubergine or brinjal (2 to 3 nos)
• 1 tsp galic (minced)
• ½ cup tahini
• 1 tbsp lemon juice
• ¼ cup extra virgin olive oil
• Salt and pepper to taste
• Parsley for garnish

How to make

Make four lengthwise slits, half a centimeter deep at equal distance.  Grease the aubergines with few drops of oil.

Roast the aubergine on gas burner, turning after every few minutes until the skin becomes black and crisp.

Let the aubergines cool for five minutes before removing the skin.

Finely chop the roasted aubergine or use a fork to mash it well.

In a mixing bowl, mix together the mashed aubergine with tahini, garlic, salt, pepper, lemon juice and parsley.

Top it up with a good splash of olive oil.

Serve with pita bread, toasted bread and salad.