Chicken Shawarma with Zee Grill & Fry Masala

Bring the taste of Middle Eastern street food to your kitchen with this flavorful Chicken Shawarma recipe. Tender chicken strips are marinated in a bold blend of Zee Grill & Fry Masala, lemon juice, and ginger-garlic paste, then cooked to juicy perfection. Paired with a creamy shawarma sauce and a tangy cucumber-onion dip, all wrapped in warm pita or flatbread — it's a delicious, satisfying meal that hits all the right notes!

Ingredients:

For the Chicken:

• 1 kg boneless chicken strips

• 4–6 tbsp Zee Grill & Fry Masala (adjust to taste)

• 2 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 2–3 tbsp oil

For the Shawarma Sauce:

• ½ cup mayonnaise

• 2 tbsp yogurt

• 1 tbsp lemon juice

• 1 tsp garlic paste

• ¼–½ tsp Zee Black Pepper Powder

• Pinch of salt

For Cucumber & Onion Vinegar Dip:

• 1 cucumber, thinly sliced

• 1 small onion, thinly sliced

• 2–3 tbsp vinegar

• ½ tsp salt

For Assembling:

• Pita or flatbread

• Fresh veggies (lettuce, tomatoes, etc.)

• Extra shawarma sauce & cucumber-onion dip

Instructions:

1. Marinate the Chicken:

   • In a large bowl, mix Zee Grill & Fry Masala, lemon juice, ginger-garlic paste, and oil.

   • Add chicken strips and coat evenly.

   • Cover and refrigerate for 2–3 hours to let the flavors soak in.

2. Cook the Chicken:

   • Grill, pan-fry, or cook on a tawa over medium heat for 6–8 minutes, stirring occasionally, until the chicken is juicy, cooked through, and lightly charred.

3. Make the Shawarma Sauce:

   • In a bowl, combine mayonnaise, yogurt, lemon juice, garlic paste, Zee Black Pepper Powder, and salt. Mix well and refrigerate until serving.

4. Prepare the Cucumber & Onion Dip:

   • Combine thinly sliced cucumber and onion with vinegar and salt. Let sit for 10–15 minutes until tangy and crisp.

5. Assemble the Shawarma:

   • Warm the pita or flatbread.

   • Spread shawarma sauce, layer with cooked chicken, fresh veggies, and the cucumber-onion mix.

   • Drizzle with extra sauce and roll tightly.