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. 

EASY CHICKEN IN RED WINE

Chicken in red wine is an inspired dish from a French classic.

The succulent chicken pieces in sweet, tangy red wine sauce is a must try for all the chicken lovers. Having said that, this is a easy to make recipe.

I have used chicken breast and homemade red wine. Chicken with bones can also be used. If your red wine is not sweet add half cup of brown sugar to the sauce while cooking.

Recipe for Chicken in red wine sauce

Ingredients for Chicken in red wine sauce

• 1 chicken breast
• ½ cup carrot (diced)
• ½ cup onion (diced)
• 2 cloves garlic (chopped)
• 1 cup red wine (add 1/3 cup brown sugar if red wine is not sweet)
• ½ tbsp olive oil
• ½ tbsp butter
• Salt and pepper to taste
• Dill (suva or shepu) for garnish

How to make

Make a few incisions on chicken breast. This will help chicken to soak in the flavours. Season with salt and pepper. Keep aside.

Heat oil and butter in a pan. Place the chicken breast in the pan. Cook for two minutes on each side or until the chicken gets a nice golden colour. Remove in a plate and set aside.

In the same pan put the garlic. As garlic turns golden in colour add the diced carrot and onion. Cook for two minutes on medium low heat.

Pour in red wine (add brown sugar if required). Bring it to boil. Simmer for five minutes. Add salt and pepper.

Put the chicken breast back in the pan. Cover with lid. Turn the chicken breast after three to four minutes. Cook until the sauce thickens and the carrots become shiny.

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.

TANDOORI CHICKEN ON GAS TANDOOR

Tandoori Chicken plays a very important role in my life. This was the dish which gained me popularity for my interest in cooking at a very young age.

A few years back I had posted a similar recipe of Tandoori Chicken (without oven). The present recipe is my improvised version of Tandoori Chicken. This recipe can be made in an oven or an electric tandoor or on a gas tandoor or a charcoal grill.

After trying this recipe you will never require the Tandoori Chicken Masala mix from market.

It is advisable to use bigger pieces of chicken for cooking with any kind of tandoor such as thigh pieces or drumsticks. Smaller pieces tend to get charred very soon and then burn.

Marination is the key to a good Tandoori Chicken. Marination duration should be minimum two hours to maximum twelve hours in fridge.

Recipe for Tandoori Chicken on Gas Tandoor

Ingredients for Tandoori Chicken on Gas Tandoor

• 2 chicken thigh pieces
• 1 tbsp ginger garlic paste
• ½ cup thick curd
• 2 tbsp fresh cream or malai
• 1 tbsp kashmiri red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala powder
• 1 tbsp lemon juice
• 2 tbsp oil
•  Salt and Chaat masala as required
• Oil for basting
• Butter for brushing
• Onion rings and lemon wedges for garnish

Make incisions in chicken pieces as shown in the picture. This will help chicken pieces to absorb the spices well.

In a small plate or mixing bowl put all the dry ingredients except chaat masala. Put these dry spices on the chicken pieces.

Add ginger garlic paste, curd, fresh cream, lemon juice and oil. Massage the marinade over chicken pieces.

Cover with cling film. Put in refrigerator for minimum two hours. I prefer marinating overnight.

Preheat the gas tandoor and high heat. The grill tray should be hot enough to make a sizzling sound while placing the marinated chicken over it. Reduce the heat to medium.

Put the gas tandoor lid on and cook for 8 to 10 minutes on each side.

Check the chicken after every 5 to 6 minutes and baste with oil. Check thickest part of the pieces. If done then remove in a serving dish.

Brush with some butter. Serve with onion rings and lemon wedges.