Dubai Style Shawarma
Chicken, yogurt and lemon come together in this Gulf dish, fragrant with cardamom and cinnamon and cooked in a pan.
35 min · Serves 6 · Medium
Ingredients
Meat
Salad
Dressing
Assembly
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- medium
- 1
Combine all of the ingredients listed above the chicken/lamb. Marinate the chicken in mixture and set aside for an hour or two.
- 2
Heat a non stick pan on medium to high heat and add the marinated chicken. Stir fry the chicken/lamb until it has cooked through and is dry-less than 10 minutes. Make sure you break up the chicken/lamb with a wooden spoon and keep stirring as it cooks.
- 3
In a separate bowl, mix together all the dressing ingredients. To assemble the shawarma, heat the pita bread on a skillet to warm it. Divide the salad amongst the six pita breads. Top the salad with the chicken.
- 4
Drizzle the yogurt dip over the chicken and add a dash of Tabasco sauce. Roll the pita bread tightly and wrap in baking paper. Serve immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
