The ultimate pakistani chicken shawarma recipe: a culinary delight for home chefs

Are you craving the tantalizing flavors of Pakistani street food? Look no further than this delectable chicken shawarma recipe that will transport your taste buds to the bustling streets of Lahore or Karachi. With its aromatic blend of spices, tender chicken, and fluffy pita bread, this dish is guaranteed to satisfy your cravings.

Ingredients

For the Chicken:

• 1 boneless, skinless chicken breast, cut into thin strips
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

For the Marinade:

• 1/2 cup plain yogurt
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

For the Pita Bread:

• 1 cup all-purpose flour
• 1/2 cup warm water
• 1 teaspoon active dry yeast
• 1/2 teaspoon sugar
• 1/2 teaspoon salt

For the Shawarma Assembly:

• 1 large pita bread, warmed
• 1/2 cup sliced tomatoes
• 1/2 cup sliced onions
• 1/4 cup chopped parsley
• 1/4 cup tahini sauce
• 1/4 cup hummus
• Lemon wedges, for serving

Instructions

Preparing the Chicken:

1. In a large bowl, combine the chicken strips, olive oil, garlic powder, onion powder, cumin, coriander, turmeric, black pepper, and salt. Mix well to coat the chicken evenly.
2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

Making the Marinade:

1. In a separate bowl, whisk together the yogurt, lemon juice, olive oil, minced garlic, minced ginger, cumin, coriander, turmeric, black pepper, and salt.

Marinating the Chicken:

1. Pour the marinade over the chicken and mix well to coat.
2. Cover the bowl and refrigerate for at least 6 hours, or up to overnight.

Cooking the Chicken:

1. Preheat a grill or grill pan over medium heat.
2. Remove the chicken from the marinade and discard any remaining marinade.
3. Grill the chicken for 5-7 minutes per side, or until cooked through.

Making the Pita Bread:

1. In a large bowl, whisk together the flour, warm water, yeast, sugar, and salt.
2. Knead the dough for 5-7 minutes, or until it becomes smooth and elastic.
3. Form the dough into a ball, place it in a lightly oiled bowl, and cover it with plastic wrap.
4. Allow the dough to rise in a warm place for 1 hour, or until doubled in size.
5. Divide the dough into 6 equal pieces and roll them out into thin circles.
6. Heat a lightly oiled skillet over medium heat and cook the pita breads for 1-2 minutes per side, or until golden brown and puffed up.

Assembling the Shawarma:

1. Spread a layer of tahini sauce and hummus on the warmed pita bread.
2. Top with the sliced chicken, tomatoes, onions, and parsley.
3. Roll up the pita bread tightly and slice it in half.
4. Serve immediately with lemon wedges.

Tips

• For a spicier shawarma, add a pinch of cayenne pepper to the marinade or chicken mixture.
• If you don’t have a grill, you can cook the chicken in a skillet over medium heat.
• To make the shawarma ahead of time, cook the chicken and pita bread up to 2 days in advance. Assemble the shawarma just before serving.

Ending Note

This Pakistani chicken shawarma recipe is a culinary masterpiece that combines the vibrant flavors of the Middle East with the rich spices of Pakistan. Whether you’re hosting a party or simply craving a delicious meal, this dish is sure to impress your taste buds and leave you craving for more.

FAQ

Q: What is the best cut of chicken to use for shawarma?
A: Boneless, skinless chicken breasts or thighs are the best cuts to use for shawarma.

Q: Can I use a different type of bread for the shawarma?
A: Yes, you can use any type of flatbread you like, such as naan, roti, or even tortillas.

Q: How can I make the shawarma more flavorful?
A: You can add additional spices to the marinade, such as cinnamon, nutmeg, or cardamom. You can also add chopped vegetables, such as bell peppers or carrots, to the filling.