If you think making shawarma at home is not easy, I tell you IT’S NOT! If you also think homemade shawarma is never gonna taste the same as we have from outside, you are wrong again 😀 This recipe if followed exactly, will give you tasty shawarma without fail 😀
This is the 6th time in a row, I made shawarma at home. First time I used Maida/ All purpose flour for the wrap, and it tasted exactly like the one we get from outside. I later tried with wheat flour as well to make it healthier.
Kuboos is the common base used, you can also use pita bread. You can make pita bread at home, with the pizza dough.
If you want the very healthy version, go ahead with our Phulkas 🙂 It tasted awesome with that too.
Coming to the spread, authentic shwarma uses “Tahini paste” alternative is mayonnaise. Considering the fact that mayonnaise is not good for health, I used Tahini itself. You can either buy tahini paste or make it at home.
The only care that you need to have while making shawarma is, using fresh garlic.
This post has everything from scratch, feel free to post your comments/ doubts, I’m glad to clear any of those.
P.S: I have taken a video on this, will sure update this with the video 🙂
NOTE: This quantity makes about 4-5 shawarmas
Lets see how to make shawarma :
To make pita bread/wrap:
|wheat flour/all purpose flour||125gm|
|water||125 ml or less|
|salt||as needed(1/4 tsp )|
P.s: Use a 5 ml spoon to measure 5 gm
- sift together flour and salt.
- in a bowl take together sugar and yeaat.
- warm the water( i kept for 20 secs in microwave) and pour half of this over the yeast bowl, mix once let it ferment well.
- Once yeast is frothy, add this to the flour and knead well, keep adding water if required. Add butter /oil towards the end and knead to a smooth dough.
- Let it double in volume for 1-2 hrs. after which punch back and make into equal portions, roll into thin wraps/chapati size.
- Place this in hot tawa, flip it to another side when you see small bubbles in one side.
- Now take this and place this on a grill/rack on the stove top. and let it puff up. quite similar to how we make phulkas.
- Alternatively, you can bake this in the oven too.
- Another option is to use wheat phulkas.
|white sesame seeds||1 cup|
|olive oil/vegetable oil||1/4 cup|
|lemon juice||2-3 tsp|
P.S: You can also use store-bought tahini
- Grind everything together into a fine thick paste except garlic and water ..Finally, add garlic cloves and grind into smooth paste.
- Just when you assemble, add water and make it a smooth paste.
- Note: Tahini gets thick while resting also when stored. Always add few tablespoon of water to make it a paste. Add garlic only if you are using immediately otherwise, grind and store in airtight container, thaw when it is to be used, grind with garlic and few drops/ Tbsps of water to make it smooth paste
|black pepper cons||2 tbsp|
|paprika/Kashmiri red chilli powder||2 tbsp|
|cumin powder||2 tbsp|
|cloves ground into powder||1 tbsp|
|nutmeg powder||1 tsp|
|cinnamon powder||1 tsp|
|cardamom powder||1/2 tsp|
P.S: don’t miss in this masala 😀 it gives the authentic taste 🙂
Run everything in the mixer jar to mix all the powders.Store in airtight container. Alternatively, you can buy Arabic spice blend/ 7 spices from the stores.
For cloves, cumin, nutmeg, cinnamon, cardamom powders, you can either store bought “keya” , “snappit” are few brands that sell the powders.
You can also pound them separately and measure and finally run in the mixer.
|garlic paste||1 tbsp|
|turmeric powder||1/2 tsp|
|cumin powder||1 Tsp|
|arabic masala||1-2 tsp or more|
|pepper powder||1 Tsp|
- Wash and clean the chicken pieces, pat dry them.
- marinate the chicken with above-mentioned items, and set aside for half an hour.
- take this along with 2-3 tbsp of water in a Pressure cooker for one whistle and set aside.
- In a wide pan, add 1 tbsp olive oil and transfer the cooked chicken, let it get roasted until it gives a smoked flavor.
- Shred/chop/mince the chicken pieces finely using a knife. Place them in a chopping board and just randomly chop 😛 ( If you have noticed how they mince the shawarma chicken when you buy them :P, see how those little observations can help 😉 )
veg mix to assemble:
|onion||1 medium, finely chopped|
|tomato||1 medium, finely chopped|
|Lettuce, ice berg||1/2 a medium finely chopped|
|cucumber/optipnal||1 medum, finely chopped|
- Finely chop everything.
- Mix everything in a bowl and set aside.
- You can also sprinkle Arabic masala if required.
To assemble the shawarma :
- warm the pita bread/phulka and place it on a plate.
- Spread a tablespoon of tahini paste to cover the side of the base facing you.
- Place a spoon full of shredded chicken on one of the side, and top this with another spoon of veg mix and top it with 1/2 teaspoon of tahini paste.
- finally, wrap the base by rolling from this side and place it over aluminum foil or butter/parchment paper.
- Roll and tuck the end of paper inside and lock the end. Serve hot !
option 2 to wrap:
- Alternatively, tear the pita bread/kuboos/phulkas from a corner (as you would tear stickers ) keeping 1/4 of the wrap remain the same,( making it cut open as flaps) spread the tahini paste/mayonnaise over the sides, place the chicken mix to the closed corner, followed by veg mix, and tahini paste.
- Bring the other flap and close the wrap. Place this on a parchment paper/wrapper and keep rolling from one side. Tuck in the ends.
- This is basically creating a pocket in your kuboos/pita/phulka .
That’s it! it may seem difficult as you read, but trust me it’s is simple.
- When using wheat pita/phulka spread a generous amount of tahini/ mayo to avoid the wheat taste that the pita/phulka would give.
- You can also use store-bought tahini paste, in that case, take the required amount grind with garlic and add water.
- Lettuce, Iceberg is round in shape and do not skip that 😉
- Pressure cooking the chicken and pan roasting them is one way of doing it. I found this way the chicken remains soft.
- You can also grill /bake the chicken pieces.
- The reason that I have not used mayo despite being easy, is I have felt it is very heavy for our tummy, tahini whereas is light on tummy and has definitely no side effects.
- Use only white sesame seeds to make tahini.
- Be careful with salt, as you are adding it in different stages.
- Finally, to all those controversies around shawarma, crushed garlic/garlic paste, when exposed for prolonged time, turns poisonous, and if you are skipping mayo and using tahini, it’s not junk as well 🙂
- This is definitely one awesome wrap if made properly!
That’s all my folks! Hope this was helpful to you 🙂
See you all in my next post, happy cooking !!