Journey of a Dietitian from Asia to Europe: Lets wrap it! HOW TO MAKE SHAWARMA AT HOME

I have to share with you the ultimate wrap -Chicken Shawarma.

Shawarma should be really cooked by alternating strips of fat and pieces of seasoned meat on a stick and roasting it slowly on all sides in front of a flame for several hours.

As this is not practical for the kitchen and of course not healthy with all the fat, but my husband was really craving for a Shawarma so I am trying to recreate it by balancing taste and health!

I made a wrap with pita bread instead of Arabic flat bread which is called Khobez, stuffed with chicken made on the griddle in a span of 10 minutes, lashings of Hellmann's flavoured mayonnaise, tomato, onion and cucumber salad, shredded lettuce. So that is my version of home made Shawarma, tasty but effortless!

Recipe for Cheats Chicken Shawarma

Makes 4 wraps

2 Chicken breasts (trimmed and sliced across into 3 slices and make small pieces, cooks faster)

4 Pita bread

2 tbsp Hellman's flavoured mayonnaise (I used garlic and pepper, 1 tbsp i.e. 15 ml is 40 kcal)

Salad for dressings (use veggies of your choice, I used lettuce, cucumber, tomato and onion. Onion was mixed with salt and little vinegar)

Marination Spices: 1 1/2 tsp Pepper

1/2 tsp dark soya sauce

1 1/2 tsp Ginger garlic paste

Salt to taste

No oil (surprised!) (Thus we can get away by using little mayonnaise dressing)

Marinate the chicken for 30 mins.

Cook on a griddle without any oil. It gives the chicken the black roasted feel and taste. It should only take ten minutes or so to cook as the pieces are quite thin. Remove from the heat and allow to rest for a few minutes. Cut into strips on a wooden chopping board.

Use plenty of salad for dressing.

Mayonnaise dressing: 1 Tbsp of each i.e. pepper and garlic mayonnaise and add 2 tbsp water and whip with a fork to make it nice and smooth. Also add a pinch of fresh pepper for a zing.