Empty My Fridge
Quick Shawarma Pita Melt (Back to School)
Ingredients
- Chicken stock · boneless350 g
- Yoghurt2 tbsp + ¾ cups
- Adrak lehsan paste 1 & ½ tsp
- Lemon1 tsp
- Paprika powder½ tsp
- Saltto taste
- Turmeric · powder¼ tsp
- Zeera powder½ tsp
- Kali mirch powder¾ tsp
- Vegetable oil1–2 tbsp
- Shimla mirch Sliced½ cups
- Pyaz Sliced½ cups
- Sirka2–3 tbsp
- Bareek Cheeni½ tsp
- Gajar Julienne¼ cups
- Kheera Julienne¼ cups
- Mayonnaise¼ cups
- Tahini · paste2 tbsp
- Lehsan powder1 tsp
- Bread4–6
- Ketchupas needed
- Mozzarella cheeseas needed
- Cheddar cheeseas needed
- Lal mirch crushedto taste
- Jalapeño chili · slicedas needed
Instructions
- Mix the chicken with yogurt, ginger garlic paste, lemon juice, paprika, 1/2 tsp salt, turmeric, cumin and black pepper.
- Heat the oil in a frying pan. Add the chicken and cook on medium heat for 1-2 minutes.
- Cover and cook on low heat for 8-10 minutes.
- Uncover, mix well, then add the capsicum and onion and stir for 1 minute. Set aside.
- For the veggies, mix hot water, vinegar, 1/4 tsp salt and sugar in a bowl. Add cucumber and carrot, cover and rest for 15 minutes.
- For the sauce, mix yogurt, mayonnaise, tahini, 1/4 tsp salt, garlic powder and black pepper until smooth; put it in a squeeze bottle.
- Spread ketchup and sauce on a grilled pita. Add chicken, mozzarella, cheddar, red chilli, drained veggies, and jalapeños if using. Top with a second pita and repeat the filling layers.
- Cook the sandwich on an oiled griddle over low heat, covered, until the cheese melts.
Summarized from Food Fusion's video. Watch it for the details.
More recipes with
GarlicOnionCheeseLemonCarrotBell pepperYoghurtBread
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.