Grilled chicken shawarma with Lebanese bread

 Chicken fillets 500 gms

 Namak (Salt) 1 tsp or to taste
 Lemon juice 2-3 tbs
 Cooking oil as needed
 Dahi (Yogurt) 2 tbs
 Tamatar (Tomato) paste 1 tbs
 Pyaz (Onion) powder 1 tsp
 All spice powder ½ tsp
 Lal mirch (Red chili) powder 1 & ½ tsp or to taste
 Darchini (Cinnamon) powder ¼ tsp
 Kali mirch (Black pepper) powder ½ tsp
 Laung (Clove) powder ¼ tsp
 Zeera (Cumin) powder ½ tsp
 Lehsan (Garlic) powder 1 tsp
 Doodh (Milk) ½ cups or as needed
 Cheeni (Sugar) 1 tsp
 Khameer (Yeast) 1 tsp
 Maida (All-purpose flour) 1 & ½ cups
 Namak (Salt) ½ tsp or to taste
 Cooking oil as needed
 Maida (All-purpose flour) as needed
 Podina (Mint) leaves 8-10
 Lehsan (Garlic) cloves 4-5
 Lemon juice 1 tbs
 Namak (Salt) ½ tsp or to taste
 Paprika powder ½ tsp
 Tahini sauce 2 tbs
 Hung curd 1 cup
 Dried parsley ½ tsp
 Cooking oil for frying
 Jalapenos Julienne 2-3 or as required
 Tamatar (Tomato) Julienne cut as required
 Kheera (Cucumber) Julienne cut as required
 Bund gobi (Cabbage) Julienne cut as required

Directions:
Pound the chicken fillets with meat hammer and spread salt, lemon juice and oil on both the sides and cut
them in strips and set aside.

In a bowl add yogurt, tomato paste, onion powder, all spice powder, red chili powder, cinnamon powder,
black pepper powder, clove powder, cumin powder and garlic powder, mix and marinate the chicken strips
and set aside.
For dough take ½ cup milk and mix in sugar and yeast and leave for 6-8 minutes to rise.

In a bowl take all purpose flour and add salt and then kneed with the yeast mix and leave 30 minutes to rise
again.

Make dough balls spread oil on the surface and cover to give rest for 8-10 minutes.

Roll out the dough ball applying all-purpose flour and press or poke the bread with fingers.

Published: Friday - 18th/Jan/2019

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