Let's see how to make shawarma at home. I did this using the rotisserie function in my Morphy Richards 52L RCSS oven. Shawarma came to Kerala after the year 2000, and the first time I had was in 2004. It is basically an Arabian dish which has become very common around the world.
Boneless chicken (from 2 chicken: around 1/2 kg)
Curd (2 tbs)
Pepper powder (1/2 tbs)
Turmeric powder (1/4 tsp)
Ginger-garlic paste (1 tbs)
Preheat oven at 230C for 10 minutes (toast convection mode)
Grill at 230C for 50 minutes (toast convection mode)
Add ginger-garlic paste, chilli powder, pepper powder, turmeric powder, curd, and adequate salt into a bowl. Mix well to form a paste.Marinate the chicken using this mixture and refrigerate for about 2-3 hours.
Add blade to the rotisserie rod. Tight it using the screw.Create a hole in the middle of each chicken piece using a kebab pin. Pierce each chicken piece into the rotisserie rod. Stack all pieces one above another. Attach the second plate tightly on the other end and screw it.
Preheat oven at 230C for 10 minutes (toast convection mode).Place rotisserie inside the oven. Grill at 230C convection mode for 50 minutes.
Chop the veggies into small pieces and add salt and mix well to get a salad.
Finally, take out rotisserie rod from the oven and slice chicken pieces from top to bottom onto a plate. Add mayonnaise and mix well. Place khubz over a butter paper. Spread mayonnaise evenly over the khubz and add the filling and roll it. Shawarma roll is ready!
To make plate shawarma, spread mayonnaise over a khubz and spread the filling evenly over the khubz. Take the second khubz and spread mayonnaise on one side and place it over the filling.
Plate shawarma is all set!