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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