Pan Cooked Shawarma

Method

1. Slit chicken breasts lengthwise without cutting through. Keep them on a plate, drizzle 1 tbsp oil over them, sprinkle salt and black pepper powder and keep aside to marinate for 10 minutes.
2. To make garlic yogurt dip, take yogurt, garlic paste, lemon juice, roasted cumin powder and salt in a bowl and mix well.
3. Heat 1 tbsp oil in a non-stick pan, place the chicken breasts in it and cook, turning sides, till they are cooked evenly on both sides. Further cut them into small pieces.
4. To make salad, take onion, tomato, green capsicum, red capsicum, yellow capsicum, cucumber, jalapeno pepper, tahina paste and salt in a bowl and mix well.
5. Toast the pita bread slices on another non-stick pan, and open out their pockets with a knife.
6. Spread the garlic yogurt dip inside the pocket. Add a little dip to the cooked chicken pieces and mix well.
7. Keep a lettuce leaf, 1 onion roundel and 1 tomato roundel inside each pita pocket. Put the cooked chicken pieces in it. Arrange the stuffed pita breads on a serving platter, top with the salad and serve immediately.

Additional Tips and Tricks