Description
Spiced and juicy chicken wrapped in soft naan with crisp veggies and a creamy yogurt-tahini sauce, bringing together bold Indian flavors with a Middle Eastern twist.
Ingredients
Units
Scale
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts (sliced into thin strips)
- 2 tablespoons yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon ginger paste
For the Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon tahini
- 1 clove garlic, minced
- 1 teaspoon lemon juice
For Assembly:
- 4 naan or flatbreads
- 1/2 cup cucumber, julienned
- 1/2 cup carrots, julienned
- 1/2 red onion, thinly sliced
- 1/2 green bell pepper, sliced
Instructions
- In a bowl, mix yogurt, lemon juice, olive oil, garam masala, cumin, paprika, turmeric, coriander, red chili powder, salt, black pepper, garlic, and ginger.
- Add chicken strips to the marinade, mix well, cover, and marinate for at least 30 minutes (or overnight for best flavor).
- Heat a skillet over medium-high heat and cook the marinated chicken for 4-5 minutes per side until charred and cooked through.
- In a small bowl, mix Greek yogurt, tahini, garlic, and lemon juice to make the sauce.
- Warm naan or flatbreads on a dry pan for a few seconds on each side.
- Assemble shawarma by spreading yogurt sauce on each naan, then adding cooked chicken, cucumber, carrots, red onion, and bell peppers.
- Wrap and serve warm.
Notes
- Marinate the chicken overnight for deeper, richer flavor.
- Use whole wheat naan for a healthier option.
- Pair with a side of mint chutney or extra yogurt sauce for dipping.
- Prep Time: 10 minutes (+30 min marination)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling / Pan-frying
- Cuisine: Indian / Fusion
