Desi-Style Shawarma Roll with Homemade Shawarma Bread

Ingredients

• 0.75 cup Warm water (For activating the yeast)
• 1 tbsp Caster sugar
• 3 tsp Instant yeast
• 3 cup All-purpose flour (Sifted)
• 0.25 cup Yogurt (For the bread dough)
• 1 tsp Himalayan pink salt (Or to taste; for the bread)
• 3 tbsp Water (Use 3–4 tbsp, or as required, for the dough)
• 2 tsp Cooking oil (For the bread dough)
• 0.5 cup Yogurt (For the chicken marinade)
• 1 tbsp Lemon juice
• 2 tsp Paprika powder
• 1 tsp Ginger powder
• 1 tsp Cumin seeds (Roasted and crushed)
• 1 tsp Red chilli powder (Or to taste)
• 2 tsp Dried oregano
• 1 tsp Himalayan pink salt (Or to taste; for the marinade)
• 0.5 tbsp Garlic powder
• 1.5 tbsp Tikka or tandoori masala (The source allows either seasoning)
• 600 g Boneless chicken strips
• 2 tbsp Cooking oil (Use 2–3 tbsp for cooking)
• 1 tbsp Ginger-garlic paste (Crushed ginger and garlic)
• 1 tbsp Green chilli (Chopped)
• 2 Tomatoes (Medium, sliced)
• 2 Onion (Large, sliced)
• 0.5 cup Mayonnaise (For serving or assembly)
• Fresh coriander (Chopped; a handful)

Steps

1. 1

   For the shawarma bread, combine the warm water, caster sugar, and instant yeast. Mix well.

2. 2

   Add the sifted all-purpose flour and Himalayan pink salt. Mix well and gather the mixture into a dough, adding the yogurt, 3–4 tablespoons water as required, and cooking oil as listed.

3. 3

   Sprinkle the work surface with dry flour and handle the dough as shown in the source. The source does not provide a specific kneading time, resting time, cooking temperature, or bread-cooking method.

4. 4

   For the chicken marinade, combine the yogurt, lemon juice, paprika, ginger powder, roasted and crushed cumin, red chilli powder, dried oregano, Himalayan pink salt, garlic powder, and tikka or tandoori masala.

5. 5

   Add the boneless chicken strips to the marinade and coat thoroughly. Cover with cling wrap and refrigerate for 1 hour or overnight.

6. 6

   Heat the cooking oil and add the crushed ginger-garlic and chopped green chilli.

7. 7

   Add the sliced tomatoes and sliced onions, followed by the marinated chicken. Cook on high flame until the mixture dries up.

8. 8

   Spread mayonnaise on the prepared shawarma bread, add the cooked chicken mixture, and finish with chopped fresh coriander. Roll and serve as a shawarma roll.

Notes

The source provides the bread ingredients and shows dough preparation, but does not clearly state the bread's resting time, portioning, rolling, cooking temperature, or cooking duration. It also lists mayonnaise twice; it was treated as one ½-cup ingredient rather than duplicated.

Nutrition per serving

• main
• South Asian
• shawarma
• chicken
• homemade bread
• marinated
• spicy
• street food