Make at your Home Turkish Chicken Shawarma

Shawarma is one of the world's most popular street foods. Invented in Turkey in the 18th or 19th century, doner kebab means “rotating grilled meat.” When it spread through the Middle East, it was called “shawarma,” an Arabic word for “turning.” Thin slices are shaved off the cooked surface as it continuously rotates. These slices are made up into a sandwich wrap with pita bread, vegetables and dressing. Ingredients 350 gm chicken breast 3 tbsp yogurt 1 tsp cinnamon powder ½ tsp cardamom powder ½ tsp ginger powder 1 tsp garlic powder 1 tsp onion powder 1 tsp red chili powder ½ tsp mixed spices powder 1 cup sunflower oil kuboos (pita bread) 8-10 nos. garlic cloves ½ cup toum (garlic sauce) 1 cup tahini (sesame paste) salt as required Toum Recipe For garlic sauce (Toum): 1/2 cup garlic cloves peeled 1/2 cup lemon juice divided 1/2 cup ice cold water divided 1 3/4 tsp salt Garlic sauce preparation: In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/2 cup of the ice cold water. Process until smooth, then stop and scrape the sides of the food processor with a spatula. Turn the food processor back on and drizzle the oil through the top as SLOWLY as possible, one cup at a time. After each cup of oil, add 1 tbsp each of the lemon juice. Add oil until you've reached the texture you desire - you may only need 3 1/2 cups to achieve the proper texture. Store toum in an airtight container in the refrigerator. Tahini Sauce Recipe For tahini sauce: 1 cup tahini sesame seed paste 3/4 cup lukewarm water 3 cloves garlic 1/4 cup fresh lemon juice 1/4 tsp salt Tahini sauce preparation: grind tahini paste, lukewarm water, garlic, lemon juice and salt together in a food processor or blender until sauce is creamy. If mixture is too thick, slowly add more water until it reaches the preferred consistency. Preparation: Prepare Marinade: Slice the chicken breasts into 5-6 pieces each. In a small bowl, whisk together cinnamon powder, cardamom powder, ginger powder, garlic powder, onion powder, red chili powder, mixed spice powder & salt to taste. Stir with a spoon till all the chicken pieces are evenly coated in the marinade. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight. Heat 4 tbsp of oil in a pan on the stovetop over medium. Place the chicken pieces on the pan, evenly spaced. Fry for about 15 minutes or until cooked through, turning the chicken pieces once with tongs halfway through cooking. Take the fried chicken, use a sharp knife to slice the meat into small thin shawarma-like pieces. For the wrap build: First, warm up the pita or flat bread (you can use the grill, pan, oven or toaster), spread toum (garlic sauce) on the pita bread, top with shawarma chicken, french fries, cucumber pickle & lettuce. Finally top it up with tahini sauce, roll up tight using a butter paper!