Homemade Chicken Shawarma- irresistible, satiating, and oh so delicious!

Image Courtesy www.globalfoodtechnology.com



For the chicken:

  • 1 chicken breast piece cut into thin strips
  • ¼ tsp. ginger powder
  • ¼ tsp. all spice powder
  • Salt as per taste
  • ½ tsp. black pepper powder
  • ½ tsp. white pepper powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. dry crushed coriander
  • ½-1 tsp. red chilli flakes
  • ½ tsp. lemon juice
  • 2-3 tbsp. yogurt

Mix all the above ingredients with chicken pieces, and leave for marination for at least ½ an hour.

For the pita bread dough

  • 3 cups refined flour (Maida) i.e. 24 tbsp.
  • Water for making the dough (1 to 1.25 cup)
  • ½ tbsp. salt
  • ½ tbsp. salt
  • Pinch of sugar

For the pickle

  • 1 carrot
  • 1 onion
  • 1 cucumber
  • 1 tomato
  • Salt as per taste
  • 1 tsp. black or white pepper
  • ½ tsp. red chili flakes
  • 2-3 tbsp. white vinegar

For the sauce

  • 5 tbsp. yoghurt
  • 1 tbsp. crushed garlic
  • Salt as per liking
  • ½ lemon juice
  • ½ tsp. white pepper powder

Mix all of the sauce ingredients.


How to make:

The Pita bread

  • In a cup, add the sugar and water, and let the sugar dissolve. Then, add in yeast and keep aside for 10-ten minutes.
  • Add salt in flour, and make into dough using the yeast mixture.
  • Apply a thin layer of oil on your prepared dough, and cover with cling film /large bowl. Leave for at least ¾ hour.
  • Once your dough is proofed, make round pita breads with a rolling pin. Dust your work surface with flour to prevent dough from sticking. If the dough is sticky sprinkle some more flour.
  • Cook your pita bread on a girdle. As soon as you transfer your pita bread on the girdle, cover it with a pan’s lid for 5-10 seconds.
  • Remove the lid, flip your pita bread and drizzle oil around it.Once your pita bread is cooked, remove it from a girdle. Make sure that it doesn’t get chapatti like brown spots by continuously flipping the pita, while cooking.

The Chicken

  • Drizzle a bit of oil in a pan and add your marinade, turn the flame to medium and cover your pan.
  • Once the chicken is tender and all water has evaporated, take the chicken out in a dish.

The Pickle

  • Cut vegetables into thin strips.
  • Heat vinegar in a pan on low-medium flame.
  • Add pickle ingredients and stir.
  • Once the vegetables are soft, keep aside.

The assembling of Shawarma

Your hard work and patience is about to pay off.

  • On two butter papers place pita bread and spread the sauce all over it.
  • Place 3-4 thin tomato slices vertically in the center of the pita.
  • Next, place the pickle, then chicken and then some more pickle.
  • Now add in more sauce (and if you like then any other available sauce, as well.)
  • Make it into a roll and wrap with butter paper.

And voila! Your Chicken Shawarma is ready to be devoured.


Brain Cutlets



  1. 1 Brain (goat)
  2. 1 onion
  3. 1 green chilli
  4. 2 oz flour
  5. Salt to taste
  6. Pepper to taste
  7. 1 slice of bread
  8. Bread crumbs to coat.


  1. Clean the brain, wash it and boil it in water.
  2. Soak the slice of bread into water.
  3. Finely chop the onion and chill.
  4. Now remove the bread from the water and squeeze out all the water.
  5. Mix this bread into the brain.
  6. Then add the onion and chill.
  7. Now add the flour to combine the mixture together.
  8. Lastly add in the salt and pepper according to taste.
  9. Add an egg to the mixture only if you feel the mixture is not sticky enough.
  10. Take the mixture into the palm of your hands and form cutlets.
  11. Then coat these cutlets with bread crumbs and beaten eggs (salt and red chilli added).
  12. Now deep fry the cutlets and serve with ketchup.