Shawarma bread and shawarma

Name: Shawarma bread and shawarma
Total time: 5400 s
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 300 kg flour; 1 tbs salt; 120 ml warm water and milk; 1 tbs baking powder; 20 g lard and 3 tbs of vegetable oil; 1 tbs Sugar optional; For the filling ingredients; 250 g chicken breast or thighs, boneless; 1 1/2 of garlic cloves, minced; 1 1/2 tablespoons olive oil. ½ teaspoon of ground coriander. ¼ teaspoon of all spice powder. ½ teaspoon of chilli powder / paprika. ⅛ teaspoon of cinnamon powder. Salt, as needed; black pepper, Greek yoghurt, lemon juice; 1 tomato, deseeded 1 onion, cut in layers Lettuce, as needed; 3 tablespoons mayonnaise 3 tablespoons of ketchup

Nerje @nerje

Shawarma bread and shawarma

Saved

Ingredients

1hr 30 min

4 servings

300 kgflour
1 tbssalt
120 mlwarm water and milk
1 tbsbaking powder
20 glard and 3 tbs of vegetable oil
1 tbsSugar optional
For the filling ingredients
250 gchicken breast or thighs, boneless
1 1/2of garlic cloves, minced
1 1/2 tablespoonsolive oil. ½ teaspoon of ground coriander. ¼ teaspoon of all spice powder. ½ teaspoon of chilli powder / paprika. ⅛ teaspoon of cinnamon powder. Salt, as needed
black pepper, Greek yoghurt, lemon juice
1tomato, deseeded 1 onion, cut in layers Lettuce, as needed
3 tablespoonsmayonnaise 3 tablespoons of ketchup

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Steps

1hr 30 min

1

Add flour, salt, sugar, baking powder and lard in a bowl
Mix together with your fingers until crumb liketexture is formed. Add the water, half of the content at a time and mix together until you form a smooth dough
Transfer the dough unto a worktop and knead for about 8 to 10 minutes.
Place the dough in an oiled bowl and cover with a cling film or kitchen towel for about 20 to 30 minutes
2

Transfer the dough to the worktop and divide into 6 or 8 balls and leave them to rest for another 10 minutes before you proceed to cook them
Place a non-stick frying pan on a medium heat
Lightly dust the worktop with flour and roll the dough till its flattened. Do this one at a time (do not roll all the dough at once or it will get soggy and difficult to work with)
Place the rolled dough on the frying pan andcook for about a minute, you will notice some bubbles on the surface, cook until slig
3
4

Cut your chicken thighs and breast in pieces.
2
Prepare your marinade by adding the following ingredients into a bowl: minced garlic, olive oil, ground coriander, all spice powder, paprika, cinnamon powder, black pepper, Greek yoghurt, lemon juice and salt as needed. Mix well to form a thick paste.
3
Add your chicken and marinate well. Cover or transfer to a ziplock bag and refrigerate for about 12hours or overnight
5

Proceed to grill your marinated chicken either in an oven, with the aid of a grill pan or a non stick pan.
- If using a non stick pan, with ½ tablespoon of oil on medium heat, place your pieces of chicken without overcrowding. Flip both sides till evenly cooked.
--------OR--------
- If using an oven, preheat the oven to 425F, place your chicken pieces on a baking tray lined with parchment paper and bake for 25-30minutes.
5
On a non stick pan, grill and/or briefly heat up your deseeded tomatoes
6

And sliced onions till slightly browned
6
For the sauce: Prepare the Shawarma sauce by mixing ketchup, mayonnaise and a hint of cayenne pepper/ red chilli flakes as needed (optional).
7
For the wrapping:
Spread the sauce generously on the shawarma bread then place your lettuce. On the lettuce, arrange pieces of chicken, grilled tomatoes and onions then wrap.
You can leave in the oven to keep warm or place the folded side on a bottom skillet or grill to brown. Remove from heat and ENJOY!