Hey Guys,So this is something i make when I'm home sick and i really just want something messy for lunch. Cooking time is about 40 minutes depending on your skills but plus or minus it shouldn't use most of your adrenaline.
PROCESS
- 56 grams of chicken thighs,that should be about 2 pieces.I use this part of the chicken because the meat is very close to the bone so its not as dry as other parts.Season chicken with basil,salt,black pepper,red chilli powder,garlic powder,olive oil.
- Grill the chicken for about 30 minutes
- Debone the chicken and shred using a fork or you can use a knife to just dice it up if that is too technical for you.
- Now its time for the sauce, add to your mixer mayo,ketchup,and 2 peices of scotch bonnet,you can always reduce the heat,add half if you are extremely sensitive.Then (drum roll please) my secret ingredient "cream cheese". Remember the quantity of these substances really depends on you,you can always do more mayo,more ketchup,its really up to you.Mix everything well until all the ingredients come together as one in matrimony.
- Then the next participant is cabbage,thinly shred that and keep aside.
- Now its time to build,Spread shawarma bread on a flat working surface,just imagine a straight line on the bread then follow it as you put in your ingredients,this is important because it will help you roll the shawarma up easily.The cabbage goes in first,then the chicken and finally the sauce.3 tablespoons should be enough.You have to be careful with the quantity because you don't want to create a mess while you're grilling these bad boys
- Gently roll the shawarma,tuck in both ends to lock in those goodies
- You can either use a griller,a grill pan or a normal pan to toast it.
- That should take about 5 minutes
- Then throw it in the bin to finish cooking,just joking time to eat.Enjoy.
