Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, tandoori chicken shawarma in lettuce cups. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice,tandoori masala,garlic, salt and ginger. Serve these Chicken Shawarma Lettuce Cups as an easy healthy chicken recipe that packs all the flavors and spices of shawarma while still being low-carb and guilt-free! This recipe for Chicken Shawarma Lettuce Cups is a perfect example of finger licking deliciousness minus the calories and the carbs.
Tandoori Chicken Shawarma In Lettuce Cups is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Tandoori Chicken Shawarma In Lettuce Cups is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tandoori chicken shawarma in lettuce cups using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Tandoori Chicken Shawarma In Lettuce Cups:
- Prepare 500 g boneless chicken
- Get 2 Tbsp vegetable oil
- Take 2 Tbsp Tandoori Masala
- Make ready 1 tsp ground coriander
- Make ready 1 tsp ground cumin
- Take 1 tsp ground turmeric
- Take 1 tsp kashamiri red chilli
- Take 1 tsp garam masala
- Prepare 1 tsp paprika
- Prepare 1 cup plain Greek yogurt
- Take 2.5 Tbsp lemon juice
- Get 4 minced garlic cloves
- Make ready 1 Tbsp fresh ginger, minced
- Prepare 1 tsp salt
Leave the chicken shawarma in the skillet and place it over a square. mitten to protect your table from burning. Surround the shawarma with all the topping a.k.a salad material and Turkish yogurt sauce. Put the ingredients for the spice rub in a jar. Authentic Lebanese taste like no other shawarma in town.
Steps to make Tandoori Chicken Shawarma In Lettuce Cups:
- Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant. Let cool completely. Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice,tandoori masala,garlic, salt and ginger.
- Coat the chicken in the marinade, cover and chill for at least 2-3 hours. Cook in oven on 200•C for 20-25 min.
- Mint Yoghurt Sauce:-
1 cup Greek yoghurt 1 clove garlic, crushed 1 tsp cumin Squeeze of lemon juice Salt and pepper Chopped mint. 1/2 tsp Chat masala
- Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required.
- Assemble:- Chopped tomato Chopped cucumber Red onion sliced Coriander leaves Lettuce leaves
- Take lettuce leaves add tandoori chicken,chopped tomato,cucumber and red onion. Now drizzle some yogurt sauce and garnish with cilantro. Enjoy 😊 #Mubinarecipes
Topped with Lettuce, Tomato, and Pickled Wild Cucumber. Marinated in lemon juice, yogurt, and aromatic spices. Falafel, dolma, hummus and Baba Ganoush. Salad Dressing Ingredients: ¼ cup olive oil Tandoor chicken is one of the most popular Indian recipes to hit Australian shores. Traditionally it is chicken breast or thighs smothered in a tandoor and yoghurt coating.
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