Chicken Shawarma Pocket, Bread Pocket and Wrap recipe

Watch the video · 11:45

Ingredients

• For the chicken
• 500 g boneless chicken, thinly sliced
• 1 tsp salt, 1 tsp paprika, 1 tsp cumin powder
• 1/2 tsp black pepper, 1/2 tsp garam masala
• 3 tbsp yogurt, 1 tbsp lemon juice, 1 tbsp garlic paste
• 2 tbsp oil
• For the garlic sauce
• 4 tbsp mayonnaise
• 3 tbsp yogurt, 1 tsp garlic paste, 1 tsp lemon juice
• To assemble
• 4 pita breads, 4 slices of bread and 4 flour tortillas
• Lettuce, cucumber and tomato, sliced; fries, optional

Method

Chicken and sauce

1. Marinate the chicken with the spices, yogurt, lemon juice, garlic and oil for at least 30 minutes.
2. Cook in a hot pan on high heat for 8 to 10 minutes, stirring, until browned and cooked through with no pink inside. Whisk the sauce ingredients together.

Shawarma pocket

3. Warm a pita, cut it open along one side and spread sauce inside. Fill with chicken, vegetables and fries, and serve.

Bread pocket

4. Cut the crusts off two bread slices, spread with sauce, add chicken and vegetables, and seal the edges by pressing with a fork. Toast in a pan with a little butter until golden on both sides.

Wrap

5. Spread sauce on a warm tortilla, add chicken and vegetables in a line, fold the sides in and roll tightly. Toast seam side down for 1 minute.

Watch the video on YouTube