At times, my mind gets stuck in the past, even though I don’t like it. However good our present may be, sometimes we allow our mind to loiter in those forgotten lanes of memory. The memories may be good and cherished, but those that you wish to keep aside so that your peace of mind is not disturbed is usually the ones that always end up coming to the forefront. Such times, it becomes imperative to remind ourselves that the best weapon during those moments in the remembrance of Allah. Life is definitely not intended to be a catwalk and we have to equip ourselves continuously with what is required to keep ourselves protected from the whispers of the cursed and to keep our faith. Here is an article I found during my casual browsing that will ease up a lot of matters at heart, InShaAllah…
I have been wondering why I haven’t shared this recipe before. This is my kids’ favorite of all my cooking. Is it a compliment? 😀 They both love my shawarma, especially Azza. Whenever I feel really lazy to cook, I quickly make and wrap this up for them. Shawarma is like an international favorite food, isn’t it? You get shawarma in every nook and corner in the UAE. It is not local food, but is so much loved that you can have it as chai time snack or a meal. Till lately, I was not bothered to try cooking this at home till I saw this recipe in a cookbook I have and tweaked it to our liking. The rest as they say, is history… 😀
The pita is store bought but the spicing of the chicken is done at home and gets done in a jiffy. Thankfully boneless chicken doesn’t take much time to defrost, and you don’t need to marinate the chicken much. Since you cut the chicken really small, it gets cooked so fast and you have a full meal in your hand in around 20 minutes. The best thing about this recipe is that it is totally adjustable as per your taste buds. You can use the spices to your liking, but don’t let them overpower. Most of the time, when I make them, it is never enough for them, they ask for a second serving, but since it is usually made for dinner time, I don’t give them. 😉 You can even pack into the kids’ lunch boxes too! Love rolls as these? You can also check out:
- 300 gm chicken, cut into stripes
- ½ tsp black pepper
- Salt to taste
- ¼ tsp cumin powder
- ¼ tsp cinnamon powder
- ¼ tsp cardamom powder
- ½ tsp paprika
- ¼ tsp Kashmiri chilli powder
- 1 tsp garlic flakes
- 1 tbsp vinegar
- 1 tbsp olive oil
- 1 sliced onion
- 1 chopped tomato
- 3 pita breads, small
- 3 tbsp tahina
- Sprinkle of zaatar
- 3 tbsp chopped parsely
- Chopped lettuce leaves, as required
- Mix ingredients from black pepper to vinegar in a bowl. Add the chicken stripes and toss to coat well. Set aside for 15 minutes.
- Drizzle the olive oil in a frying pan and add the chicken along with the marination. Cook the chicken till almost done.
- Add in the chopped onion and tomato and toss well to coat in the stock. Cook till the chicken is well done and the stock is dried. Switch off and allow to cool slightly.
- Slit the pita bread and spread one tbsp of tahina in each pita. Sprinkle some zaatar and a tbsp of parsley on top of each.
- Divide the chicken mixture into three and spread onto the pitas. Sprinkle lettuce leaves as required.
- Roll them tight and serve immediately with a simple salad!
You can replace the tahinah with zaatar or garlic mayo, as per taste.
You can even add French fries before rolling your shawarma.