Indulge in the rich and spicy flavors of this Tandoori Chicken Shawarma. The succulent, marinated chicken is cooked to perfection and combined with sautéed capsicum and onions for a deliciously savory filling. The addition of grated mozzarella cheese and tikka mayonnaise adds a creamy and tangy layer that balances the heat of the spices.
This shawarma is not only flavorful but also quick and easy to prepare, making it a perfect meal for any occasion. Whether you’re enjoying it for lunch, dinner, or a snack, this Tandoori Chicken Shawarma will surely impress with its vibrant flavors and delightful textures. Serve it hot and watch as it becomes a favorite in your household.
Full Recipe:
Ingredients:
- 200 g boneless chicken
- 1/4 cup yogurt
- 1 tbsp garlic & ginger, chopped
- 1/4 tsp salt (or to taste)
- 1/4 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp dry coriander powder
- 1 tsp tandoori masala
- 1 tbsp lemon juice
- 1 tbsp oil
- 1 capsicum, chopped
- 1 onion, chopped
- Pita or shawarma bread
- Chilli garlic sauce
- Mozzarella cheese, grated
- Tikka mayonnaise
- Red chili flakes
Directions:
- Marinate the Chicken:
- In a mixing bowl, combine 1/4 cup yogurt, 1 tbsp chopped garlic & ginger, 1/4 tsp salt, 1/4 tsp cumin powder, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp dry coriander powder, 1 tsp tandoori masala, and 1 tbsp lemon juice.
- Add 200 g boneless chicken to the mixture and coat well.
- Let the chicken marinate for at least 30 minutes in the refrigerator.
- Cook the Chicken:
- Heat 1 tbsp oil in a pan over medium heat.
- Add the marinated chicken and cook until fully cooked and slightly charred, about 8-10 minutes.
- Remove the chicken from the pan and set aside.
- Prepare the Vegetables:
- In the same pan, add the chopped capsicum and onion.
- Sauté for 3-4 minutes until slightly tender but still crisp.
- Assemble the Shawarma:
- Warm the pita or shawarma bread in a pan or oven.
- Spread a layer of chili garlic sauce on the bread.
- Add the cooked chicken pieces, sautéed capsicum, and onion.
- Sprinkle grated mozzarella cheese over the top.
- Drizzle with tikka mayonnaise and sprinkle red chili flakes for extra spice.
- Serve:
- Roll or fold the shawarma bread to enclose the filling.
- Serve immediately and enjoy your delicious Tandoori Chicken Shawarma!
Tips:
- Marinate the chicken overnight for an even more intense flavor.
- Use a grill or oven to cook the chicken for a smoky flavor.
- Adjust the spice level to your preference by adding more or less red chili powder and chili flakes.
Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 1 hour
Kcal: 350 kcal per serving (approximate) | Servings: 2 servings
Here are some additional tips and information about this recipe:
Tips for Making the Best Tandoori Chicken Shawarma
- Marinate Longer: Marinate the chicken overnight for an even more intense flavor.
- Grilling Option: Use a grill or oven to cook the chicken for a smoky flavor.
- Adjust Spice Level: Adjust the spice level to your preference by adding more or less red chili powder and chili flakes.
Variations and Serving Suggestions
- Add Veggies: Incorporate other vegetables like lettuce, tomatoes, or cucumbers for added crunch.
- Sauce Options: Experiment with different sauces like garlic yogurt sauce or tahini for varied flavors.
- Serving Ideas: Serve with a side of fries or a fresh salad for a complete meal.
Storage Tips
- Refrigeration: Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat before assembling the shawarma.
- Freezing: The marinated chicken can be frozen. Place it in a freezer-safe bag and freeze for up to 2 months. Thaw in the refrigerator before cooking.
Nutritional Information
Here’s a brief look at the nutritional content per serving (approximate values):
- Calories: 350 kcal per serving
- Carbohydrates: 30g
- Protein: 25g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 90mg
- Fiber: 3g
- Sugar: 5g
Possible Questions About This Recipe
- Can I use other types of meat?
- Yes, you can substitute chicken with beef, lamb, or tofu for a vegetarian option.
- What if I don’t have tandoori masala?
- You can make your own blend using equal parts of garam masala, cumin, paprika, and coriander.
- Can I use whole wheat pita?
- Yes, whole wheat pita or any flatbread of your choice can be used.
- How do I prevent the shawarma from becoming soggy?
- Ensure the cooked chicken and vegetables are not too wet before adding them to the bread.
- Can I make this ahead of time?
- Yes, the chicken can be marinated and cooked ahead of time. Assemble the shawarma just before serving.
- How do I know when the chicken is done?
- The chicken should be fully cooked and slightly charred, with an internal temperature of 165°F (75°C).
- Is it necessary to use mozzarella cheese?
- Mozzarella adds a creamy texture, but you can use other cheeses like cheddar or feta.
- Can I add herbs?
- Yes, fresh herbs like cilantro or mint can add extra flavor to the shawarma.
- What if I don’t have tikka mayonnaise?
- Regular mayonnaise with a sprinkle of tandoori masala or your favorite spices can be used.
- How do I store leftovers?
- Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat before assembling the shawarma.
Conclusion
This Tandoori Chicken Shawarma is a flavorful and easy-to-make dish that’s perfect for any meal. Enjoy making and sharing this delicious recipe with your friends and family!