everyone! It’s feels like ages since i first put up a Shawarma
recipe…jeez!! It’s been “only” three years but it feels like it was
just yesterday that post went up. I must confess, I’ve been having
shawarma take outs more often so i guess that’s one of the reasons why i
never settled to put together a post on chicken sharwama. Thank
goodness i’ve got that settled now i’m back in my zone.
shawarma is a tasty sandwich wrap which is pretty easy to make. It’s
really similar to beef shawarma with the only difference being that
chicken is being used instead of beef as it is in beef shawarma. If you don’t have pita bread in your vicinity, you could learn to make yours from scratch by Clicking here.
For the Hot press (To seal and heat up the wrapped shawarma), you could
make do with a grill, sandwich Toaster or a frying pan….They both serve
the same function only that one heats both ways (Most times leaving
grill marks) and the other heats one way leaving no line at all.
How to make chicken shawarma
•Prep time: 20 minutes
•Cook time: 5 minutes
•Yield: 10 Shawarma Wraps
with a little vegetable oil). Reduce the burner to the barest minimum
and let the shawarma heat up on the side with the open flap . Flip and
do the same for the other side.