Pan Cooked Shawarma

Pan Cooked Shawarma

From   Tea Time

Prep: 25 minutes

Cook: 15 minutes

Method: Moderate

Course: Snack

Type: Fusion

You can cook shawarma easily in this way without sacrificing the taste


  • Chicken breast, skinned 2
  • Pita breads 4
  • Olive oil 1 tbsp + 1 tsp
  • Salt to taste
  • Black pepper powder to taste
  • Garlic yogurt dip
  • Garlic paste 1 tsp
  • Yogurt 1 cup
  • Lemon juice 1 tsp
  • Roasted cumin powder 1 tsp
  • Salt to taste
  • Salad
  • Onion, chopped 2 tbsps
  • Tomato, chopped 2 tbsps
  • Red capsicum, chopped 2 tbsps
  • Green capsicum, chopped 2 tbsps
  • Yellow capsicum, chopped 2 tbsps
  • Cucumber, chopped 2 tbsps
  • Jalapeno, chopped 2 tbsps
  • Tahina paste 4 tsps
  • Salt to taste
  • Iceberg lettuce as required
  • Medium onion, cut into roundels 1
  • Medium tomato, cut into roundels 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.
  • To make garlic yogurt dip, take yogurt, garlic paste, lemon juice, roasted cumin powder and salt in a bowl and mix well.
  • 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.
  • 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.
  • Toast the pita bread slices on another non-stick pan, and open out their pockets with a knife.
  • Spread the garlic yogurt dip inside the pocket. Add a little dip to the cooked chicken pieces and mix well.
  • 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.