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RECIPE
17 INGREDIENTS7 STEPS8HR 45MIN

Chicken Shawarma

3.8
5 Ratings

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281 Saved

Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
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For all those who love Arabic food.. Lets try making it at home....
8HR 45MIN
Total Time

Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
8
Pita Bread
2
Small Cucumbers , chopped
1/2 head
Lettuce , chopped
1
Large  Carrot , sliced
1
Large  Tomato , chopped
to taste
Pickled Cucumbers
or Pickled carrots
(optional)
1/3 cup
Thick Yogurt
1 Tbsp
Garlic Paste
1 tsp
Black Vinegar
or or different vinegar
1/2 tsp
Dry Mixed Spice
1 Tbsp
1/4 tsp
Ground Cardamom
3 Tbsp
to taste
2 Tbsp
Tahini

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Nutrition Per Serving

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CALORIES
425
FAT
11.1 g
PROTEIN
28.7 g
CARBS
52.5 g

Cooking Instructions

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Step 1
Put the cleaned Boneless Skinless Chicken (500 gram) pieces to a bowl and add Thick Yogurt (2 tablespoon), Garlic Paste (3 teaspoon), Black Vinegar (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Dry Mixed Spice (1/2 teaspoon), Lime Juice (1/2 teaspoon), Ground Cardamom (1/4 teaspoon), Olive Oil (2 tablespoon), and Salt (to taste). Combine well. Cover and keep in fridge over night or minimum eight to nine hours. Do not freeze.
Step 2
After the said time take the chicken from fridge and keep it out for five minutes. Preheat the oven to 180 degrees C (350 degrees F).

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Nutrition Per Serving
Calories
425
% Daily Value*
Fat
11.1 g
14%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
65.4 mg
22%
Carbohydrates
52.5 g
19%
Fiber
3.2 g
11%
Sugars
3.9 g
--
Protein
28.7 g
57%
Sodium
554.3 mg
24%
Vitamin D
--
--
Calcium
118.0 mg
9%
Iron
3.1 mg
17%
Potassium
594.3 mg
13%
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