Zinger Shawarma
Servings - 2 - 3
INGREDIENTS
Yeast - 1 1/2 tablespoons
Sugar - 1 1/2 teaspoons
Water - 100 milliliters
All purpose flour - 300 grams
Salt - 1/2 teaspoon
Water - 130 milliliters
Milk - 75 milliliters
Oil - 25 milliliters
Boneless chicken - 750 grams
Vinegar - 50 milliliters
Garlic powder - 1 tablespoon
Black pepper - 1/2 teaspoon
Salt - 3/4 teaspoon
Egg - 1
All purpose flour - 250 grams
Corn flour - 35 grams
Paprika - 2 teaspoons
Garlic powder - 1 tablespoon
Salt - 1/2 teaspoon
Rice flour - 45 grams
Oil - for frying
Mayonnaise - to taste
Lettuce
Ketchup - to taste
PREPARATION
- In a bowl, add 1 1/2 tablespoons yeast, 1 1/2 teaspoons sugar, 100 milliliters water and mix it well.
- Rest for 8 - 10 minutes.
- In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon salt, yeast mixture, 130 milliliters water, 75 milliliters milk and mix it well.
- Add 25 milliliters oil and tuck the dough well.
- Rest the dough for 60 minutes.
- In a another mixing bowl, add 750 grams boneless chicken, 50 milliliters vinegar, 1 tablespoon garlic powder, 1/2 teaspoon black pepper, 3/4 teaspoon salt, 1 egg and mix it well.
- Marinate for 60 minutes.
- In a bowl, add 250 grams all purpose flour, 35 grams corn flour, 2 teaspoons paprika, 1 tablespoon garlic powder, 1/2 teaspoon salt, 45 grams rice flour and mix it well.
- Take the marinated chicken and coat it properly.
- Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
- Drain it on an absorbent paper.
- Take a ball fro dough and dust it with flour.
- Flatten it with the help of a rolling pin.
- Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
- Flip it gently.
- Cook until it turns golden brown in color from both sides.
- Remove it from heat and place it on a board.
- Add some mayonnaise on it and spread it evenly.
- Place a lettuce on it.
- Then, add some fried chicken on it.
- Drizzle some ketchup on top of it.
- Fold it tightly.
- Cover it with aluminium foil.
- Serve.
