Chicken Shawarma Roll 

Serves 2

  • 250 gm boneless chicken - cut into thin long slices 
  • 2 pita bread - cut into two pieces horizontally to get 2 thin rounds 
  • 1 tomato, sliced and 1 onion, sliced - sprinkled with salt 
  • Hummus, ready-made 
MARINADE 

  • 1 tsp lemon juice or vinegar
  •  ½ tsp cinnamon (dalchini) powder 
  • ½ tsp ground cardamom
  •  ¼ cup thick yogurt (Dahi ), 1 tbsp oil, 1 tsp ginger garlic paste 
  • ½ of a well-beaten egg, ¼ tsp garam masala 
  • 1 tsp salt, ½ tsp pepper, or to taste 
  1. Mix all the ingredients of marinade in a bowl. Add sliced chicken and keep aside for at least 4 hours or more in the fridge. 
  2. Heat 2 tbsp oil in a pan, add chicken along with the marinade. Stir fry for 4-5 minutes, till a little golden brown. Cook covered for 3-4 minutes or till tender.
  3.  Cut each pita bread horizontally into 2 pieces. Warm all the four pieces of pita bread on a hot tawa for 8-10 seconds. Keep one warmed piece on a flat surface. Spread 2 tbsp hummus, arrange chicken slices in the centre. Top with sliced tomatoes and onion. Roll forward to make a roll. Serve with hummus.

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