I often make shawarmas at home because they can be whipped up in no time and just require some prep work and the least amount of actual cooking on the stove. This healthy version uses yoghurt in the sauce instead of oodles of mayonnaise that they usually serve you out on the street.
- 1/2 kg of chicken – diced into small cubes
- 1 level tsp salt
- 1/2 tsp tikka masala
- 1 level tsp flaked red chillies
- 1 heaped tsp ginger garlic paste
- 2 tblsps worchestire sauce
- 3 tblsps soy sauce
- 1 tblsp mustard
Mix up the marinade and coat the chicken cubes with this gorgeous sauce and let it rest in the fridge for about 3 hours. You can go up to 4- it doesn’t really matter. Take the chicken out and cook in a wok using 2-3 tblsps of oil, you can go healthier if you use olive oil.
When its done, set aside and prep yourself for – some more prep, haha!
I cook the chicken in a very teensy amount of oil – as long as the chicken is marinated well, you won’t run the risk of overcooking it because it will remain juicy and will be very happy to rest in that bed of soft bread and later – your tummy.
The real magic is in the garlic sauce. It’s a secret family recipe passed down through generat- okay just kidding, but it’ll knock your socks off!
For Garlic Sauce:
- Half a bulb of garlic, separated but not skinned.
- 1/2 tsp salt
- 1/4 cup yoghurt
- 2 tblsps mayonnaise
- 1 tblsp chilli garlic sauce
Take the bulb of garlic and separate the petals and throw them in a shallow pan with around 1 tblsp of oil, make sure you don’t peel the skins off because the garlic will roast in it’s own skin and become soft and mellow and lose it’s pungency. Roast it on low heat ensuring that the skins become golden and sheer. Take the petals and cool them before squeezing the soft pulp out. You will then need to mash up the garlic like so:
Mix this pulp with the rest of the ingredients and there you have it, your very own garlic sauce!
After the sauce and the chicken is done, chop a few of your favorite vegetables to go into the shawarma. I used olives, onions and lettuce but you can go ahead live it up and use jalapenos, cucumbers, tomatoes, and even bell peppers. Chop it so that they can easily fit into the shawarma and can be easily bit into. Julienne is your best bet, here.
Warm up the shawarma bread on a skillet and then put it on the plate. Coat it with a heaped tbsp of garlic sauce, put some cubes of chicken and top it off with the chopped salad. I used a drizzle of barbeque sauce at the very end for a slight kick, but you can omit that.
That’s it, you’re done!