Shawarma Bites Ramzan Special

By Food Fusion · 60 min

Ingredients

Instructions

1. In a frying pan, heat 1 tbs cooking oil, then add the chicken cubes, 2-3 tbs whisked yogurt, 1 tbs tomato paste, 1 tsp lemon juice, ½ tsp garlic powder, ½ tsp pink salt, ½ tsp red chilli powder, ¼ tsp black pepper, ½ tsp cumin powder, ½ tsp onion powder, 1 pinch cinnamon and 1 pinch clove powder, and mix well.
2. Cook over a flame for 2-3 minutes, stirring well. Cover and cook on medium heat for 4-5 minutes, then cook on high heat until the liquid dries up. Set aside.
3. In a bowl, whisk together ¾ cup yogurt, 2 tbs tahini, ½ tbs lemon juice, 2 chopped garlic cloves, ½ tsp paprika and ¼ tsp pink salt. Transfer to a squeeze bottle.
4. In a food processor, blend 1 cup cooked chickpeas, 3 tbs tahini, 3-4 garlic cloves, 1 tbs lemon juice, 2 tbs olive oil, ¼ tsp pink salt and 2 ice cubes. Gradually add 1-2 tbs water while blending until smooth. Transfer to a squeeze bottle.
5. Cut 5 large tortillas into 4.5 inch rounds using a round cutter, and brush the circles with water. Press them into a cupcake tray and bake in an oven preheated to 180°C for 5-6 minutes. Let them cool. This makes 25 cups.
6. Fill each tortilla cup with hummus, cooked chicken, yogurt sauce, chopped pickled cucumber, chopped tomato, chopped onion and chopped fresh coriander, then serve.

Summarized from Food Fusion's video. Watch it for the details.

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