The Cook Book
Home » Written Recipes » Recipes » Main Course » Fast Food » Chicken Tikka Shawarma

Chicken Tikka Shawarma

Chicken Tikka Shawarma ccexpress
Hiya! Today we will discuss about Chicken Tikka Shawarma


Chicken breast 2
Yogurt 1 cup
Tikka masala 2 tbsp
Red chili powder 1 tsp
Vinegar 1/2 tsp
Lemon juice 1 tsp
Carrot as required
Capsicum as required
Cucumber as required
Coal as required
Pita bread 1


Marinate chicken with yogurt, tikka masala, red chili powder, vinegar, lemon juice, carrot, capsicum and cucumber for 1 hour and fry in 1 tbsp oil.
When chicken is cooked, give smoke of coal, keep in pot and spread mayonnaise on bread.
Now add chicken, roll bread, pack with batter paper and serve hot.

Chicken Tikka Shawarma

You May Like

Latest Recipes

Top 10

Chefs Biography

Chuck Steak ccexpress

Chuck Steak

Ingredients: 3 lb. chuck steak 1 can mushroom soup 2

recipe image legacy id 263467 11

Slow-roasted rhubarb with ginger ice cream

Make the ice cream: tip the ginger and syrup into a pan with the milk, bring to the boil, then remove from the heat. Allow to cool and infuse, then taste – add more ginger if you like a stronger flavour. Bring the milk and ginger back to the boil. In a separate bowl, mix the yolks with sugar. Pour on the boiled milk, stirring non-stop, until completely mixed, then pour back into the pan. Cook over a gentle heat, stirring constantly, until it thickens and coats the spoon. Remove from the heat and stir in the cream. Pour through a sieve to remove the ginger, cool, then churn in an ice-cream maker. Freeze. Tip the rhubarb into a baking dish, pour over the wine (if using) and scatter over the sugar and zest. Cover with baking paper and bake in a low oven at 140C/ 120C fan/gas 1 for 1 hr or until tender. This slow method keeps the rhubarb’s shape and texture. Can be prepared the day ahead and left at room temperature. Serve the rhubarb and its juices along with a couple of scoops of ice cream.

peri peri chicken pilaf

Peri-peri chicken pilaf

Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.

Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic and remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.

Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.

recipe image legacy id 327675 12 1

Chicken wings with cumin, lemon & garlic

Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time. Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.