Chicken Shawarma

Ingredients

• 200 grams boneless chicken legs 
• 4 pita breads
• Salt to taste
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• ½ teaspoon chaat masala
• 1 teaspoon lemon juice
• 1 tablespoon oil
• 4 tablespoons mayonnaise
• 4 tablespoons schezwan sauce
• Pickled beetroot as required
• French fries as required
   

Method

1. Take chicken legs in a bowl. Add salt, ginger-garlic paste, cumin powder, coriander powder, red chilli powder, chaat masala, lemon juice and oil and mix well. Set aside to marinate for 10-15 minutes.
2. Preheat the oven at 180ºC. Arrange the marinated chicken on a baking tray and bake for 10-15 minutes.
3. Transfer on a board and shred into thick slices.
4. Heat a nonstick tawa. Toast the pita breads for 1-2 minutes on both sides. 
5. Transfer on worktop, spread mayonnaise and schezwan sauce evenly.
6. Arrange the roasted chicken on 1 side.
7. Add pickled beetroot and French fries on top.
8. Drizzle mint mayonnaise and roll tightly in aluminium foil
9. Serve.