Chicken Shawarma

Ingredients

• 1.0 medium Onion
• 1.0 medium Tomato
• 1.0 tbsp Garlic
• 1.5 tsp Lemon
• 250.0 g Chicken
• 1.5 tbsp Olive Oil
• 0.12 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder
• 0.5 tsp Black Pepper
• 0.5 tsp Salt
• 1.0 tsp Coriander Powder
• 1.0 tsp Cumin Powder
• 0.25 tsp Cinnamon Powder
• 0.5 tsp Cardamom Powder
• 2.0 tbsp Hung curd

Cooking Steps

1. Mix all the ingredients for marinade. Add lemon juice only if needed. Taste the marinade and add more salt if needed.
2. Pat dry chicken with kitchen tissues and cut to 1½ inch size pieces. Add the chicken to the marinade. Cover and rest for 12 to 24 hours in the refrigerator.
3. Prepare a grilling tray - spread a foil and grease it.
4. Place the chicken pieces, ½ inch apart, over the tray along with onions and tomatoes.
5. Grill for 15 to 20 mins depending on the size of the pieces. After 10 mins turn them to the other side with a tong.
6. Move to the top rack and broil for 2 to 3 mins. Shred the chicken in the tray and serve.
7. Heat a pan with half tbsp olive oil on a high heat.
8. When the pan is hot. Place the chicken and turn to cook on all the sides evenly.
9. When the chicken is tender and cooked through, shred it on the pan with a wooden spatula.
10. Cook further for 1 to 2 mins. Set this aside and use the same pan to grill quartered layered onions and deseeded tomatoes.
11. Spread sauce on the pita bread, place lettuce and then chicken, grilled onions, tomatoes and roll it up.
12. Serve chicken shawarma as a appetizer with yogurt garlic sauce