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Explore Chicken Shawarma Recipe | Pita Bread | Pickle | Garlic Sauce | Hot Sauce |Chef Sanjyot Keer with 5,111,083 views, 108,817 likes, and 2,489 comments. Experience the impact of this video content that has captured audience attention.

Chicken shawarma For pita bread Ingredients: Water 1 cup (Luke warm) Sugar 2 tsp Active dry yeast 1.5 tsp Refined Flour (maida) 375 gm Salt 1.5 tsp Baking powder ½ tsp Methods: In a bowl, add Luke warm water and sugar, mix well until the sugar dissolves, make sure the water is not hot, once the sugar dissolves, add yeast and mix well. Now, in a sieve, add flour, salt & baking powder, sift them in the yeast and water mixture, mix them well until the ingredients combine well and it becomes sticky dough, now transfer it over a platform, make sure to dust the platform with dry refined four, now knead well until the dough is smooth and soft, take a bowl and grease it with oil and transfer the dough in the bowl, cover it with a damp cloth and rest in warm place for an hour to prove (increase in size of the dough). By the time the dough proves you can make other components of the shawarma. After proving, divide the dough in 8-10 equal size dough balls, take the dough ball and start to tuck inwards to make a smooth round ball, cover those dough balls with a damp cloth and rest it for 10-15 minutes. After the second resting, take the dough ball and coat with dry flour, flatten with hands and further use a rolling pin to roll into a thin chapati. Use flour if required. Set a tawa and cook the chapati/pita bread over a hot tawa on both the sides until golden spots appear, use a napkin and press the pita bread gently to fluff up the bread while cooking. Cook the all the pita bread in same way, keep aside until you use it for making shawarma. You can alter the size of pita bread according to your preference. For garlic tom Ingredients: Garlic 1/4th cup Lemon juice 2 tbsp Salt to taste Ice cubes 4 nos. Sunflower oil/Canola oil 1.5 cups Methods: Add the peeled garlic cloves, lemon juice, salt and ice cubes, in the blender, blend, and at the same time add oil gradually in single stream, blend until the ingredients are well incorporated and it becomes thick like a spread. For garlic curd dip Ingredients: Curd 1 cup (thoroughly whised) Mayonnaise ½ cup Lemon juice 1 tsp Powdered sugar ½ tsp Salt & black pepper powder a pinch Garlic 2 cloves For pickle Ingredients: Beetroot 1 cup (batons) Carrots 1 cup Green chillies 8-10 Nos. Salt 1 tsp Water ½ cup Vinegar 1 cup Salt 1/2 tsp Sugar 5 tbsp For chicken Ingredients: Boneless chicken 1 kg (thigh & breast) Salt to taste Oil 2 tbsp Garlic paste 2 tbsp Lemon juice 1 tbsp Red chilli powder 2 tsp Coriander powder 1 tbsp Cumin powder 1 tbsp Black pepper powder 1 tsp Cardamom powder a pinch Cinnamon powder a pinch Curd 4 tbsp Oil (for grilling) Methods: Wash the boneless chicken well, if you're preferring chicken breast, then slice the breast thinly in two or three section, further flatten with the back of the knife, if you're choosing to go with thigh just simply flatten them with back of the knife. Sprinkle salt to taste and apply it to the chicken, rest it for 10-15 minutes. Now, add the remaining marinade ingredients in a separate mixing bowl, whisk well to ensure no lumps, further add the salt applied chicken and mix well, marinade the chicken for a couple of hours, if you prefer your chicken to be more flavourful, then marinade for around 24 hours. Once the chicken is marinated, set a pan on high heat, add oil and cook the marinated chicken on both sides until cooked and tender. Make sure the pan is hot. Tip: if you're using breast and thigh both, make sure to cook them separately, as the thigh takes longer to cook than breast. Once cooked rest for 2 minutes and slice the chicken in thin strips. You can also bake them in oven, like the shawarma venders do on a shawarma rolling machine, simply take a big size potato and trim the base of potato to make like a stand, insert a skewer in the potato and then skew the marinated chicken in the skewer, bake the chicken in a preheated oven at 230 for 10-15 minutes. Once baked and the chicken is cooked and tender, slice in thin strips like the shawarma vendors do, keep aside to make shawarma. Assembly Ingredients: Pita bread Garlic tom/ garlic curd dip Pickled carrots & beets Fried potatoes/french fries Lettuce leaves Sriracha/hot sauce Cooked shredded chicken Methods: Before assembling lightly heat the pita bread on direct flame. Now, as the pita bread is warm, spread garlic tom on pita bread evenly, place the lettuce leaves, grilled and shredded chicken, pickled carrots & beets, fries and some sriracha sauce, roll and your good to go. Chapters - 0:00 - Intro 0:35 - Pickle 1:42 - Pita bread 5:03 - Hot sauce 6:07 - Garlic toum 6:37 - Garlic dip 7:14 - Chicken 10:30 - Shawarma assembly 11:44 - Outro

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