Chicken Shawarma

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Serving Portions: 4
  • 14 gms Knorr Malai Tikka Marinade Mix
  • 30 gms Hung Curd
  • 8 gms GG Paste
  • 15 gms olive oil
  • 200 gms Chicken Leg boneless
  • 15 gms Lemon Juice
  • 5 gms Cumin Powder
  • 50 gms Romaine/Iceberg Lettuce
  • 30 gms Bell Pepper Julienne
  • 30 gms Cucumber Julienne
  • 30 gms Sliced Onion
  • For Making Pita Bread
  • 1.5 cup Refines Flour
  • 1 tsp Yeast
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 0.5 cup Water
  • For Yoghurt Spread
  • 60 gms Hung Curd
  • 10 gms Garlic minced
  • to taste Salt
  • 15 gms Lemon Juice


    • Take two tablespoons of marinade mix and add the hung curd to it.
    • Add ginger-garlic paste and smoked mustard oil. (Heat the mustard oil till it reaches its smoking point)
    • Add lemon juice and cumin powder to the marinade.
    • Now marinate the chicken with the prepared marinade and let it rest for two hours.
    • Pan sear the chicken and shred it.

    For the yoghurt mix


    Mix hung curd with minced garlic, salt, lemon juice and olive oil.


    For Making the Pita Bread

    • Activate the yeast by adding it in lukewarm water with sugar.
    • Once the froth starts appearing on the surface of the water one can identify the yeast is active.
    • Sieve the flour, add salt and oil to it, mix well. Now knead the by adding the activated yeast water.
    • Warm the pita bread and spread some yoghurt dip.
    • Place lettuce leaves, juliennes of cucumber, juliennes of peppers and sliced onion. Now place the shredded chicken roll the pita bread.
    • Place the pita roll on the hot griller brushed with oil to give the grill marks.

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