Embark on a culinary journey with these Mini Chicken Shawarma Pockets, a delightful twist on a classic Middle Eastern favorite.
This recipe captures the essence of traditional shawarma – tender, marinated chicken enveloped in soft, homemade bread pockets, seasoned with an array of spices that promise a burst of flavors with every bite.
Perfect for Iftar gatherings, family dawats, or simply as a savory snack, these pockets are designed to impress without the need for an oven.
Crafting these mini shawarma pockets invites you to explore the richness of Middle Eastern cuisine right in your kitchen.
The process is a labor of love, from preparing the dough to simmering the chicken with aromatic spices, all culminating in the assembly of these irresistible bites. Accompanied by a tangy sauce, they offer a perfect balance of creamy and spicy, making every bite a memorable
Full Recipe:
Ingredients:
For the Dough:
1 and 1/4 cups warm water
1 tbsp sugar
1 tsp instant yeast
1 tbsp olive oil
1 tsp salt
3 1/2 cups all-purpose flour
For the Chicken Filling:
1 tbsp olive oil
1 tbsp freshly crushed garlic
250g boneless chicken breast, cut into small pieces
1 tbsp vinegar
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garam masala powder
1 tsp crushed red chili
4-5 tbsp ketchup
1 cup finely chopped bell pepper
1/2 cup finely chopped onion
1 cup finely chopped cabbage
1/2 cup finely chopped red bell pepper or tomato
For the Sauce:
1/2 cup mayonnaise
2-3 tbsp chili sauce
2-3 tbsp tomato ketchup
Directions:
Prepare the Dough: Mix warm water, sugar, and yeast. Let sit until bubbly, then add oil and salt. Gradually add flour, knead, and let rise.
Prepare the Chicken Filling: Sauté garlic in oil, add chicken and seasonings, then veggies. Cool and mix with mayo.
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