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[Opening jingle]
Assalaamu Alaikum and welcome to Titli's Busy Kitchen with me Titli Nihaan.
Now. Here's a thing...
Anyone who knows anything about Shawarma, knows one thing
and that is that there is only one thing that is better than a Shawarma
and that's another Shawarma!
So I'm gonna make a Shawarma
and I can do this with beef or lamb or goat or camel or turkey
but tonight I'm going to do a Chicken Shawarma.
So... Let's do the Shawarma thing!
First thing I have to do is make the marinade for the chicken.
I've got a cup of plain yoghurt,
the juice of a lemon,
a tablespoon of parsley. This happens to be dried parsley but you can use fresh parsley too.
Now, here's another thing! In some recipes, you'll see that all you need to do is add allspice
'cause it contains 7 of the most common spices. NO IT DOESN'T !!
ALLSPICE IS A SPICE YOU *** !!
YOU HAVE TO ADD OTHER THINGS TOO !!
[*** noise] Oops... That wasn't good.
So for my spice mix I've got half a teaspoon of salt,
a quarter of a teaspoon each of nutmeg, paprika, ginger, cloves, cinnamon and fenugreek
and if you really want to you, you can add in a quarter of a teaspoon of allspice as well!
2 minced cloves of garlic.
The first thing we to do is to just mix all these together in a bowl.
You hear people say that it doesn't matter too much if you don't get your meet thin
because it all tastes the same anyway.
NO IT DOESN'T !!
IT'S ALL ABOUT SURFACE AREA TO VOLUME RATIOS, YOU CLOWN !!
OF COURSE IT MATTERS !!
DON'T GET ME SO ANGRY !!
[*** noise] I must stop doing that.
My chicken has been in the freezer for about 5 or 6 hours and
it's quite solid but
it's hard enough that I can actually start to slice it really, quite, thinly.
What I ended up with are some really, really lovely, thin slices of chicken
and you can do this with any meat! It's not difficult!
It works with lamb too!
Now I'll add in my thin slices of meat into the marinade
and mix it all together.
Cover this and leave it to marinate for, at least, 2 hours but preferably overnight in the fridge.
Shawarma just isn't Shawarma without Tahini sauce.
I've got half a cup or about 100 g of Tahini,
a quarter of a cup of 4 tablespoons of plain yoghurt,
juice of half a lemon which is about 2 tablespoons
and 1 clove of garlic that's been minced.
All I'm gonna do is combine these ingredients into a bowl
and whisk them together.
And there's our nice, creamy Tahini sauce.
In the pan I've got a tablespoon of olive oil
and I'm now gonna add in the very thin chicken and because it's so thin,
it's not gonna take very long to cook at all.
I'm on a medium high heat here
and keep it stirring and I'm gonna cook it right down.
After about 10 minutes, most of the liquid has gone
so now I'm gonna cook this for 2 to 3 minutes more.
Season with pepper.
You can cook this for as long as you want but I normally stop once the chicken starts to go brown.
To make the Shawarma, I've got some very thin bread here. This is a Turkish tortilla.
You can use Pita bread if you like.
I've heated it so it's nice and pliable.
I'm gonna put some Tahini paste in.
Spread it around.
Put some of the chicken in.
I've put the chicken in a strip in the middle 'cos it's gonna help me to fold it easier.
You can add whatever else you want.
You can add some lettuce if you want but I'm gonna add some onion.
Quite like onion.
Add some tomato in there as well.
Bit of cucumber
and I'm also going to add in
some little pickles 'cos I really think it gives it a bit of zing.
Now I'll roll it up, starting from the bottom.
Roll it around.
Make a nice, little parcel.
It's on this foil for a reason
and that is, I'm gonna wrap it in foil - surprise, surprise!
I'm gonna pop this in the oven at a 150 degrees Celsius for 5 to 10 minutes, just to warm it through.
It's a result. Chicken Shawarma.
Now there's a thing.
Uuuhm...
I've just eaten a Shawarma the way I like it.
Shawarma.
Zen in a wrap.
Join me next time in Titli's Calm Kitchen with me Titli Nihaan.
Until next time... Khuda hafiz.
[*** noise]
[Closing jingle]