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re, ave embraced as mine.

Arabic Shawarma Makes 6 large shawarmas

1 pound boneless chicken, cut into 1 inch cubes 2 tablespoon canola oil ½ cup yogurt 1 egg, beaten lightly Juice of 1 lemon 1 teaspoon pepper 1 teaspoon cardamom powder 1 teaspoon cinnamon powder salt to taste ½ teaspoon red chili flakes ½ teaspoon garam masala 2 teaspoon garlic paste 1 teaspoon ginger paste 1 teaspoon cardamom powder 1 teaspoon cinnamon powder

for the salad 1 cup finely sliced lettuce 1 cucumber chopped 1 tomato chopped

3 tablespoons chopped coriander 3 tablespoons pomegranate seeds

for the dressing ½ cup yogurt Juice of 1 lemon 2 tablespoons chopped coriander 2 tablespoons chopped mint salt to taste

to serve 6 Arabic pita breads Tabasco sauce baking paper 1. Marinate the chicken in all the ingredients and set aside for an hour or so. 2. Heat a non stick pan on medium to high heat and add the marinated chicken.

Stir fry the chicken until it has cooked through and is dry- less than 10 minutes. Make sure you break up the chicken with a wooden spoon and keep stirring as it cooks. 3. Assemble the salad by mixing all the ingredients. In a separate bowl, mix together all the dressing ingredients. 4. To assemble the shawarma, heat the pita bread on a skillet to warm it. 5. Divide the salad amongst the six pita breads. Top the salad with the chicken. 6. 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. foodiecrush.com

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FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.

FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.