Homemade Chicken Shawarma

Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.

1. 1

   In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.

2. 2

   Mix the flour, yeast mixture, yogurt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place. The dough should double in size, about 1 hour.

3. 3

   Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.

4. 4

   Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.

5. 5

   Brush the naan with the melted butter, serve warm.

6. 6

   Preheat oven to 425 degrees.

7. 7

   In a large bowl, add chicken, cumin, paprika, salt, garlic powder and ginger. Pour in the lime juice. Massage onto chicken until coated. Set aside.

8. 8

   Cut onion in half and place one side down in the center of a rimmed baking sheet. Place a large bamboo skewer in the center of the onion. Layer the chicken up the skewer and top with remaining half of onion.

9. 9

   Lay out sliced mushroom, onion and peppers on the baking sheet and drizzle with salt.

10. 10

    Bake 35 to 40 minutes or until cooked through.

11. 11

    Remove from oven and slice the meat.

12. 12

    Add meat to a warmed previously made bread. Top with peppers and onions and garnish with cilantro and fresh lime juice.

Notes de l’Africook