നാട്ടിൽത്തന്നെ സൂപ്പർ രുചിയിൽ ഷവർമ! (Nattിൽthanne Super Rucijile Shawarma!)

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Shawarma, that iconic Middle Eastern dish, has taken the world by storm with its explosion of flavors. Traditionally made with marinated meat cooked on a vertical rotisserie, shawarma offers a symphony of tender meat, crisp vegetables, and aromatic sauces wrapped in warm pita bread. But what if you could recreate this restaurant favorite in your own kitchen? Well, fret no more! This recipe will guide you through the simple process of making mouth-watering chicken shawarma at home.

Ingredients:

ലെബനീസ് ചിക്കൻ ഷവർമ  Arabic Style Lebanese Shawarma  Homemade Chicken  Shawarma Recipe in Malayalam
ലെബനീസ് ചിക്കൻ ഷവർമ Arabic Style Lebanese Shawarma Homemade Chicken Shawarma Recipe in Malayalam

For the Chicken Marinade:

  • 1 kg boneless, skinless chicken thighs, cut into thin strips
  • ½ cup plain yogurt
  • ¼ cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper (adjust for spice preference)
  • Salt to taste

  • For the Shawarma:

  • Olive oil for cooking
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tomato, thinly sliced
  • ½ cup chopped parsley
  • 4 pita breads, warmed
  • For Serving (optional):
  • Tahini sauce
  • Garlic sauce
  • Hummus

  • Directions:

    1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, olive oil, garlic, ginger, cumin, coriander powder, paprika, cayenne pepper, and salt. Add the chicken strips and toss well to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.

    2. Cook the Chicken: Heat a large skillet with a drizzle of olive oil over medium-high heat. Once hot, add the marinated chicken in batches and cook until golden brown and cooked through, about 5-7 minutes per batch. Set the cooked chicken aside.

    3. Assemble the Shawarma: In the same skillet, add a little more olive oil if needed. Sauté the red onion, green pepper, and tomato for 3-4 minutes, until softened slightly.

    4. Warm the Pita Breads: You can warm the pita breads in a preheated oven at 180°C (350°F) for a few minutes, or briefly heat them in a pan over low heat until warmed through.

    5. Build Your Shawarma: Spread a thin layer of tahini sauce (or your preferred sauce) on a warm pita bread. Add a layer of cooked chicken, followed by the sautéed vegetables and chopped parsley. Roll up the pita bread tightly, enclosing the filling.

    6. Serve and Enjoy: Cut the shawarma roll in half and enjoy it hot, with additional tahini sauce, garlic sauce, or hummus for dipping, if desired.

    Nutrition Facts (per serving, without additional sauces):

    Calories: 450

  • Fat: 20g
  • Protein: 40g
  • Carbs: 30g

  • Note: This is an approximate nutritional value and may vary depending on the ingredients used.

    Conclusion

    Homemade shawarma is a fantastic way to enjoy the vibrant flavors of this popular street food without breaking the bank. The key lies in the flavorful marinade and the perfectly cooked chicken. With this recipe, you can create a restaurant-quality shawarma experience in the comfort of your own home. So, ditch the takeout menus and whip up a batch of this delicious dish. Your taste buds will thank you!

    FAQs:

    1. Can I use other types of meat for shawarma? Absolutely! While chicken is the most common, you can substitute beef, lamb, or even turkey for a delicious twist.

    2. What if I don’t have a grill? No problem! A skillet works perfectly well for cooking the chicken in this recipe.

    3. What are some good substitutes for pita bread? If you can’t find pita bread, you can use whole wheat tortillas, wraps, or even lettuce leaves for a low-carb option.

    4. How long will leftover shawarma keep? Leftover shawarma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.