<\/span><\/h2>\n\n\n\nFor marinating the chicken you will require the listed ingredients : <\/p>\n\n\n\n
Boneless chicken (thighs or breast) \u2013 300 g<\/strong>
<\/strong><\/p>\n\n\n\nThick curd \/ yogurt \u2013 \u00bd cup<\/strong>
<\/strong><\/p>\n\n\n\nGinger-garlic paste \u2013 1\u00bd tbsp<\/strong>
<\/strong><\/p>\n\n\n\nLemon juice \u2013 2 tbsp<\/strong>
<\/strong><\/p>\n\n\n\nOlive oil \u2013 2 tbsp<\/strong>
<\/strong><\/p>\n\n\n\nRed chilli powder \u2013 1\u00bd tsp<\/strong>
<\/strong><\/p>\n\n\n\nBlack pepper powder \u2013 1 tsp<\/strong>
<\/strong><\/p>\n\n\n\nCumin powder \u2013 1 tsp<\/strong>
<\/strong><\/p>\n\n\n\nCoriander powder \u2013 1 tsp<\/strong>
<\/strong><\/p>\n\n\n\nCinnamon powder \u2013 \u00bd tsp<\/strong>
<\/strong><\/p>\n\n\n\nGaram masala \u2013 \u00bd tsp<\/strong>
<\/strong><\/p>\n\n\n\nSalt \u2013 to taste\u00a0<\/strong><\/p>\n\n\n\n\n- To cut the chicken for Chicken Rumali Shawarma, slice it into thin, long strips or small cubes. Mix the chicken thoroughly including all the ingredients and spices mentioned and make sure every piece is well covered.\u00a0<\/li>\n\n\n\n
- Make sure the marination of the chicken must be thick and not watery. Cover it and refrigerate for a minimum of 2 hours and maximum for 24 hours.<\/li>\n<\/ol>\n\n\n\n
<\/span>Grilling of the Chicken <\/span><\/h2>\n\n\n\nI usually prefer grilling the chicken in a pan for best results but a grill pan can also be used if you have it.<\/p>\n\n\n\n
\n- Grilling is usually done at high heat on the stove. In a pan, take oil in a required amount, place the chicken pieces and fry them evenly.<\/li>\n\n\n\n
- Frying of chicken pieces should be done in batches for good colour and to avoid overcrowding and uneven frying.\u00a0<\/li>\n\n\n\n
- Continue sauteing until the chicken is completely and nicely cooked.\u00a0<\/li>\n\n\n\n
- Set the chicken pieces aside until cooled down and slice the pieces thinly.<\/li>\n<\/ol>\n\n\n\n
<\/span>Making of the Garlic sauce<\/span><\/h2>\n\n\n\nThis is a quick and easy way to make the garlic sauce.<\/p>\n\n\n\n
\n- \u00a0Start by adding garlic pieces\u00a0 (6), one egg white, salt, lemon juice or vinegar, and oil little by little in a blender jar.\u00a0<\/li>\n\n\n\n
- Continue blending and keep adding oil until you get a creamy, soft and thick texture.\u00a0<\/li>\n\n\n\n
- You can also use store bought mayonnaise as a base layer for the Chicken Rumali Shawarma.\u00a0<\/li>\n<\/ol>\n\n\n\n
<\/span>Layering the Chicken Rumali Shawarma <\/span><\/h2>\n\n\n\n\n- Place the Rumali roti and add a base layer of the garlic sauce onto it or you can simply use mayonnaise.\u00a0<\/li>\n\n\n\n
- Now add sliced chicken pieces evenly on the sauce and veggies (optional) can be added depending on your choice.<\/li>\n\n\n\n
- \u00a0Drizzle again with sauce on top of it for extra flavour.\u00a0<\/li>\n\n\n\n
- \u00a0Roll the\u00a0 roti like a wrap.\u00a0\u00a0<\/li>\n<\/ol>\n\n\n\n
Serve it hot and fresh, and enjoy the creamy shawarma flavors !<\/p>\n\n\n\n
Little tips that might be helpful<\/strong><\/p>\n\n\n\n\n- Blending of egg white with garlic and salt before adding other ingredients for a smoother texture.\u00a0<\/li>\n\n\n\n
- Keep adding oil to the blender in slow streams till it turns fluffy (1 cup of oil).<\/li>\n\n\n\n
- Heating the Rumali roti helps it stay flexible and easy to wrap.<\/li>\n\n\n\n
- Cook the chicken on high heat for authentic shawarma flavour.<\/li>\n\n\n\n
- You can also toast the wrap slightly after you are done rolling.\u00a0<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
If you\u2019ve ever walked past a shawarma stall and thought, \u2018I wish I could make this at home,\u2019 then congratulations<\/p>\n","protected":false},"author":1,"featured_media":35,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[2],"tags":[],"class_list":["post-34","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chiken-recipe"],"_links":{"self":[{"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/posts\/34","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/zaikahub.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34"}],"version-history":[{"count":1,"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/posts\/34\/revisions"}],"predecessor-version":[{"id":36,"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/posts\/34\/revisions\/36"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zaikahub.com\/index.php?rest_route=\/wp\/v2\/media\/35"}],"wp:attachment":[{"href":"https:\/\/zaikahub.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zaikahub.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zaikahub.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}