Tandoori Shawarma with Naan and Raita Garlic Sauce

Ingredients

Shawarma

• 400 g boneless chicken breast
• 3 tbsp yogurt
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 2 garlic cloves, crushed
• 2 tbsp tomato paste
• 2 tbsp ketchup
• 1 tbsp mayonnaise
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp oregano
• 1 tsp curry powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp red food coloring (optional)
• 1 tbsp chicken shawarma spice
• 2 tbsp vegetable oil

Raita garlic sauce

• 1 1/2 tbsp cornstarch
• 1/2 cup water
• 1/4 cup vegetable oil
• 2 tbsp chopped mint
• 2 tbsp chopped parsley
• 2 tbsp chopped coriander
• 1 large garlic clove
• 1 tbsp lemon juice with 1/2 tsp citric acid
• 1/2 tsp salt
• 1 1/2 tbsp yogurt

Naan bread

• 2 cups flour, sifted
• 3 tbsp yogurt
• 1 1/2 tbsp vegetable oil
• 1/2 tsp yeast
• 1/2 tsp salt
• 1 tsp sugar
• 100 ml warm water
• Butter, parsley and garlic for brushing

Method

1. Cut the chicken into thin, wide slices, mix with all the marinade ingredients and refrigerate, ideally overnight.
2. In a very hot pan with the vegetable oil, cook the shawarma without stirring much, flip and cook until browned and the sauce dries. If it does not brown, finish under the oven grill.
3. Raita: mix the cornstarch and water cold, cook until thick and cool completely. Blend with the lemon, salt, garlic and oil, then add the yogurt, coriander, parsley and mint and blend until greenish. Chill until serving.
4. Naan: activate the yeast with the sugar and water. Rub the flour with the oil, add the yogurt and salt, run the mixer and add water gradually until the dough comes together, then knead 5 more minutes. Cover and rest an hour, shape into 8 balls and rest 15 minutes. Roll each to 1/2 cm and cook on a hot pan on both sides. Brush immediately with butter, parsley and garlic, cover with a towel, then keep in a bag.
5. Serve with pickles, tomato and fries.