The ManicaPost
Ingredients for shawarma wrap:
300 g flour
1 tsp salt
120 ml of warm water and milk
1 tsp baking powder
20 g lard (substitute with 3 tbsp vegetable oil or butter)
1 tsp sugar (optional)
Ingredients for the chicken;
6 pieces of chicken thigh, de-boned
6 tortilla wraps (flatbread)
Salt
1tsp mixed herbs
1 tsp each ground garlic and ginger
Cayenne pepper, use according to preference
½ tsp curry
Seasoning of choice)
Pinch of rosemary (optional)
2 tbsp lemon juice
2 tbsp of vegetable oil
Ingredients for shawarma dressing and salad:
1 cup mayonnaise, substitute with yoghurt
½ cup ketchup
3 tomatoes, sliced
½ of a whole cucumber, sliced
2 mixed chillies, chopped
1 small onion, chopped
2 cups lettuce, chopped
1 cup cabbage, sliced
1 cup carrots, sliced
Chicken shawarma marinade:
How to make shawarma wrap
Add flour, salt, sugar, baking powder and lard in a bowl.
Mix together with your fingers until a crumb like texture is formed.
Add the water, half of the content at a time and mix together until you form a smooth dough.
Transfer the dough unto a worktop and knead for about eight to 10 minutes.
Place the dough in an oiled bowl and cover with a cling film or kitchen towel for about 20 to 30 minutes.
Transfer the dough to the worktop and divide into six or eight balls and leave them to rest for another 10 minutes before you proceed to cook them.
Place a non-stick frying pan on medium heat.
Lightly dust the worktop with flour and roll the dough till its flattened.
Do this one at a time (do not roll all the dough at once or it will get soggy and difficult to work with)
Place the rolled dough on the frying pan and cook for about a minute, you will notice some bubbles on the surface, cook until slightly brown but not burnt.
Flip to the other side and cook for another 30 seconds.
Take it off the heat and place in an airtight container/oven/microwave.
This stops the tortilla from drying out and will keep warm till you are ready to use it.
How to make the chicken:
Wash and pat dry the chicken.
Add all the spices in a bowl, add lemon juice and 1tbsp of vegetable oil and mix together till well combined.
Add the chicken and combine with the marinade.
Cover the chicken with cling film and leave in the fridge to marinate for one hour or overnight.
Place a frying pan on medium heat, add one tbsp of vegetable oil and swirl around the pan.
Leave to heat for about two minutes, add the marinated chicken to the pan and sear on both sides for two minutes each.
Transfer the chicken to the oven and grill on 200 degrees Celsius for 15 to 20 minutes, making sure you turn at intervals till it is well done.
Keep an eye on it as you don’t want the chicken to dry out.
Remove the chicken from the grill, allow to cool and cut into thin strips.
Tips:
If you don’t have an oven, simply cut the chicken into strips after searing and fry in 1tbsp of oil till well done, this should take between five and 10 minutes.
You don’t have to use all the spices listed, you can always improvise, remember it is your kitchen, be the king or queen of it.
This method/process also works with beef as well.
Assembling:
Using one wrap at a time, add mayonnaise to the tortilla wrap and spread in the middle area.
Add the chicken strips and arrange the vegetables as you would like
Add ketchup and fold the filling into the wrap.
Repeat the process till you have exhausted the wraps and filling.
To finish off the shawarma, place a frying pan on medium heat, add a tiny bit of oil (this is optional) place the shawarma on the pan and heat both sides for about two minutes each.
Repeat this process until all the shawarmas are finished. – Online.
