Ingredients
DIRECTIONS
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In a bowl mix chicken cubes, yogurt, salt, cumin, turmeric, red chili powder, coriander powder, lemon juice and oil. Marinate your chicken for 15 to 20 minutes.
For pita bread add flour, yeast, salt, sugar and oil in a bowl. Mix well and add lukewarm water to knead a soft dough. Cover with cling and let it proof for 30 to 35 minutes or until double in size.
Prepare vinaigrette vegetable by mixing vinegar and water in a bowl. Dip carrots, capsicum, cucumber and onion in it for 20 to 25 minutes and your veggies are ready.
For chili sauce heat oil in a pan, add garlic and sauté it for a minute. Add ketchup, vinegar, chili sauce, soy sauce, salt, chili flakes and cook for 4 to 5 minutes on low medium flame or until your sauce get thicken. Chili sauce is ready, set aside.
In another bowl add mayonnaise, cream, black pepper, salt, garlic and mix it well. Your mayo sauce is ready. Set aside.
For cooking marinated chicken, heat oil in a pan and cook your chicken for 10 to 15 minutes or until its properly cooked and dried. Your chicken filling is ready set aside.
Take your pita dough, divide it into eight equal balls. Then take each ball and roll in out in a small thick circle shape.
Heat a flat pan and cook your pita breads on it for 3 to 4 minutes each side on low flame until its 70% cooked.
Assembling: Place your pita bread on a pizza pan, spread chili sauce and mayo sauce on it. Then place vinaigrette veggies and cooked on top.
Top it with good amount of cheese and cover with another pita bread. Spread some more mozzarella cheese on top and sprinkle chili flakes and oregano.
Method 1: grease a pan with oil and place your sandwich on top. Cover and cook on low flame for 8 to 10 minutes or until cheese melts.
Method 2: place your sandwich in a preheated oven and bake at 180 degrees for 5 to 10 minutes or until cheese melts.
Your delicious shawarma sandwich is ready to serve.