Yogurt Sauce 

·      1 cup Greek yogurt

·      1 clove garlic , crushed

·      1 tsp cumin

·      Squeeze of lemon juice

·      Salt and pepper

Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

Shawarma Sauce 

   

• 250gms plain yogurt 
• 4 tbsp tahini 
• 1 fat or 2 smaller garlic cloves, finely grated or minced 
• fat pinch salt, or to taste 
• 1 tbsp pomegranate seeds

Combine  the yogurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.

Chicken Shawarma 

Serves 4 – 6

1 kg chicken thigh fillets , skinless and boneless

Marinade

·      1 large garlic clove , minced (or 2 small cloves)

·      1 Tbsp. ground coriander

·      1 Tbsp. ground cumin

·      1 Tbsp. ground cardamom

·      1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)

·      2 tsp smoked paprika

·      2 tsp salt

·      Black pepper

·      2 Tbsp. lemon juice

·      3 Tbsp. olive oil

To Serve

·      6 flatbreads (Lebanese or pita bread)

·      Sliced lettuce (cos or iceberg)

·      Tomato slices

1.   Combine the marinade ingredients in a large ziplock bag (or bowl).

2.   Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

3.   Marinate overnight or up to 24 hours.

4.   Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill.

5.   Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

6.   Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

To Serve

1. Slice chicken and pile onto platter alongside flatbreads, Salad, Yoghurt Sauce and the Shawarma sauce .

2. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Rabri / Rabdi

Serves 6

• 1 litre milk, full cream cows / buffalo milk
• 1 cup Condensed Milk
• ½ tsp cardamom powder
• 2 Tbsp saffron milk

1. Firstly, in a large nonstick pan heat thick cows or buffaloes milk. Stir occasionally making sure the milk doesn’t stick to bottom of vessel and get to a boil. 
2. Furthermore add 1 cup of condensed milk. add more condensed milk, if you looking for too sweet rabdi. Stir well and get the milk to boil. Also reduce the flame to medium and once a layer of cream is formed over the milk, stick it to sides of vessel.
3. Make sure to stir from bottom of vessel so that milk doesn’t burn. Further, get the milk to boil again. Repeat the gathering of cream to sides of kadai / Wok for at least 3 -5 times or till milk reduces to one-third. 
4. Add cardamom powder and saffron milk. Give a good mix and get the milk again to boil. Also scrape off the collected cream from sides. and give a good stir. 
5. Simmer for 2 minutes and rabdi / rabri is ready.