Arabic Showarma by Chef Shireen Anwar

Ingredients
Boneless chicken (cut into juliennes)        250 gm
Onion cut into juliennes                                 1
Jalapeno pepper chopped                            2
Pickled cucumbers sliced                             2
Cinnamon powder                                          a pinch
Garlic paste                                                      1 tsp
Soya sauce                                                       1 tsp
HP sauce                                                          1 tbsp
Oil                                                                       1 tbsp
DP sauce                                                          1 tbsp
White vinegar                                                   1 tbsp
White pepper                                                    1/2 tsp
Salt                                                                     1/2 tsp
Chili sauce                                                       2 tbsp
Yogurt                                                                2 tbsp

Ingredients for Showarma Sauce
Yogurt whipped                                 1/2 cup
Lemon juice                                       1 tbsp
Garlic paste                                        1/2 tsp
Salt                                                       1/2 tsp
White pepper                                     1/2 tsp
Tahini (ground sesame seeds)     2 tbsp

               

For Pickled cucumber: Put sliced cucumbers in vinegar, give it one boil if you want to use fast. Otherwise keep sliced cucumber in vinegar in a bottle. You can keep it in refrigerator, and use it whenever it is required.

Method for Showarma Sauce
In bowl mix together tahini, whipped yogurt, garlic paste, salt, white pepper, lemon juice and serve with showarma.

Method for Showarama

-       Marinate chicken juliennes with garlic paste, white pepper, soya sauce,  white vinegar, salt, a pinch of cinnamon powder, HP sauce, chili sauce, DP sauce and yogurt.

-       Heat oil in fry pan, fry chicken for 10 minutes till tender

-       Heat pita bread or hotdog bun, spread showarma suace, onion, Jalapeno pepper, sliced pickled cucumbers, salad leaves and cooked chicken. Wrap showarma in butter paper, serve hot immediately.