Description
Embark on a culinary journey with these Mini Chicken Shawarma Pockets, a delightful twist on a classic Middle Eastern favorite. This recipe captures the essence of traditional shawarma – tender, marinated chicken enveloped in soft, homemade bread pockets, seasoned with an array of spices that promise a burst of flavors with every bite. Perfect for Iftar gatherings, family dawats, or simply as a savory snack, these pockets are designed to impress without the need for an oven.
Ingredients
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For the Dough:
- 1 and 1/4 cups warm water
- 1 tbsp sugar
- 1 tsp instant yeast
- 1 tbsp olive oil
- 1 tsp salt
- 3 1/2 cups all-purpose flour
For the Chicken Filling:
- 1 tbsp olive oil
- 1 tbsp freshly crushed garlic
- 250g boneless chicken breast, cut into small pieces
- 1 tbsp vinegar
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garam masala powder
- 1 tsp crushed red chili
- 4–5 tbsp ketchup
- 1 cup finely chopped bell pepper
- 1/2 cup finely chopped onion
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped red bell pepper or tomato
For the Sauce:
- 1/2 cup mayonnaise
- 2–3 tbsp chili sauce
- 2–3 tbsp tomato ketchup
Instructions
- Prepare the Dough: Mix warm water, sugar, and yeast. Let sit until bubbly, then add oil and salt. Gradually add flour, knead, and let rise.
- Prepare the Chicken Filling: Sauté garlic in oil, add chicken and seasonings, then veggies. Cool and mix with mayo.
- Prepare the Sauce: Combine mayonnaise, chili sauce, and ketchup.
- Assemble the Pockets: Roll dough, cut into rounds, and cook. Fill with sauce, lettuce, and chicken filling.
- Prep Time: 2hrs
- Cook Time: 30mins