#lebanese chicken shawarma Wrap

Chicken shawarma Wrap....

Chicken shawarma Wrap is a Lebanese dish. Lebanese cuisine is traditionally from Lebanon. This cuisine includes fruits, grains , vegetable and seafood. Poultry is more often eaten then red meat. This cuisine is very easy and can be made easily. Some of the Popular dishes of Lebanese cuisine are kebbeh, falafel, shawarma, hummus, cold tzatziki, Tabbouleh.. and many more. This cuisine includes many types of dips and sause's . But today I am going make my favorite "CHICKEN SHAWARMA WRAP"
This wrap is made by including different items like shawarma bread, garlic yoghurt sauce, spice chicken and mukhalal (pickled vegetable) , many more. But today's special is " CHICKEN SHAWARMA WRAP".
This wrap include many items which you have to make them by yourself. Then it will taste like authentic. So let's see what all we have to make.....

Chicken shawarma Wrap/ paneer  shawarma Wrap

To make wrap you need to follow the given steps and make 4 different things.

1. Shawarma bread
2. Lebanese spice chicken (filling)
3. Mukhalal (pickled vegetable)( filling)
4. Garlic yogurt sauce( filling)
5. Assemble Shawarma Wrap.

Course:- main course
Cuisine :- Lebanese cuisine
Preparation time :- every step has different preparation time
Cooking time 1- 2 hours
Serving - 6 shawarma Wrap

All the ingredients and step can be followed to make paneer shawarma Wrap just replace chicken with panner.

1.For making the shawarma bread:-

Ingredients:-

300 grams refined flour

50 grams whole wheat flour

210 ml Luke warm water

2 teaspoon of castor sugar
2 teaspoon active dry yeast
1 teaspoon salt
15 ml olive oil
Around 10 ml of oil for greasing

Method:-

• Take only 10 ml lukewarm water an ad dry yeast and caster sugar mixer well and keep aside for few minutes.
• Now take Bowl and add refined flour, wheat flour, salt and olive oil.
• Mix well and add remaining amount of luke warm water if required.
• Knead properly.
•  take out from the bowl and knead on a flat surface.
• Now take 10ml of oil grease the same bowl and place the dough and cover with the wet cloth.
• Leave it to rest for 40 mins. (1st proof/rise)
• Knock down and divide dough into 6 -8 ball around 40-60 gms each.

Till the dough is resting you can start marinating your paneer/chicken (step2)

• Grease a baking tray and place dough balls and leave it for another 25 mins to reproof.
• Now after 25 mins. 
• Dust flour on the rolling surface, roll thick round shaped chappati (roti).
• It shouldn't be thin like roti, little thicker.
• Cook on tawa from both sides.
• Repeat the process for each ball.
• Your shawarma bread is ready.

2. Lebanese spice chicken/paneer

For this firstly you need to make Lebanese spice mix

Ingredients to make spice mix:-

3 tbsp black peppercorns

3 tbsp cumin seeds

2½ tbsp of paprika pwd or chilli powder
1tbsp coriander seeds
4-5 cloves
1 tbsp nutmeg powder
½ ground cinnamon powder
1 tbsp green cardamom seeds
grind roughly...........

For Lebanese spiced paneer/chicken marination:-

250 gms of boneless chicken cut into small cubes

1 tbsp Lebanese spice mix (given above) or zaatar powder

1 tbsp chilli powder or  paprika powder ( you can add more)

1 tbsp garlic paste

2 tbsp of olive oil ( cooking oil can be used)

½ cup hung curd

2 tbsp lemon juice or more 

Salt to taste

crushed black pepper to taste

same recipe for 250 gms paneer cut into medium size pieces

Method:-

• take a bowl add ( chicken/ paneer ) and add all the ingredients given above.
• lebanese mix, chilli powder, garlic paste, olive oil, hung curd, lemon juice .
• mix well and marinate it for minimum 30 mins or if you have time you can marinate and keep one day before use or marinate for 3 -4 hrs will also work.

now marination of chicken/ paneer is done keep aside, till then you can make " pickled vegetable" (step 3)

• When marination is done now take a grill pan(or normal pan) and add some olive oil ( or cooking oil) and place the chicken pieces (same as for paneer).
• Cook on medium flame and then low flame
• Don't cover the chicken and cook.
• Never do that .
• Cook from both the sides.
• Lebanese spice chicken/paneer is ready.

3. mukhalal (pickled vegetable)

Ingredients:-

300ml white wine vinegar (rice vinegar/apple cider vinegar/lastly if you don't have anything given above use plane white vinegar)
200 ml water
3 bay leaves
4-5 garlic cloves crushed
1 tbsp fennel seeds
1 tbsp coriander seeds
1½ tbsp of sugar
Salt to taste
Veggies:- ( 1 small cucumber peeled and cut into batons)
(1 small onion peeled and cut into thick slices)
(1 small carrot peeled and cut into batons)
(1 beetroot peeled and cut into wedges)

Note:- don't mix all veggies together, we will make different bottles for different veggies
And if you want to make pickle of single veggie( only cucumber or onion or carrot) you can make. See the method for that.

Method:-

• Take a heavy bottom pan add white wine vinegar+water to dilute +bay leaves+crushed garlic+sugar+ salt.
• Heat the pan.
• Please NOTE "no boil at all".
• Remove the pan and pour the liquid into the bottles.
• It's depends on you have many veggies you are taking . Number of veggies same number of bottles.
• Now add veggies into different bottles.
•  Let it cool a bit.
• Keep aside , your pickled vegetable is ready.

4. Garlic yoghurt sauce:-

5-6 garlic cloves
½ cup hung curd
2 tbsp olive oil
1 tbsp chilli powder (optional)
4-5 Mint leaves (optional)(finely chopped)
Lemon juice to taste
Salt to taste
1 tbsp Crushed black pepper or more

Method:-

• Take a bowl + hung curd + garlic paste (or Crushed)+ lemon juice +olive oil + chilli powder + finely chopped Mint leaves + crushed black pepper powder +Salt  to taste.
• Mix well and make a smooth paste.
• You can add more lemon juice or black pepper powder according to your taste.
• Garlic yoghurt sauce is ready

5. Assemble Shawarma Wrap:-

• Place shawarma bread+ labanese spiced (paneer/ chicken) + pickled vegetable+ garlic yoghurt sauce.
• Wrap each roll with food foil 
• Ready to serve and eat.

For more easy instructions check out the video below.

Notes:-

• Follow the given instructions and process properly.
• Paneer /Chicken/ prawns any of these can be used for labanese spice dish.
• For pickled vegetable yau can use only one vegetable if you want.
• If you use more than one veggies then make sure keep in sperate bottles. It will last for 15 days.

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Milan Tomic

Hi. I’m Designer of Blog Magic. I’m CEO/Founder of ThemeXpose. I’m Creative Art Director, Web Designer, UI/UX Designer, Interaction Designer, Industrial Designer, Web Developer, Business Enthusiast, StartUp Enthusiast, Speaker, Writer and Photographer. Inspired to make things looks better.

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