Dubai Style Shawarma

• Meat
• 2 tablespoons canola oil
• 1/2 cup yogurt
• 1 egg, beaten lightly
• 1 lemon, juice of
• 1 teaspoon black pepper
• 1 teaspoon cardamom powder
• 1 teaspoon cinnamon
• salt, to taste
• 1/2 teaspoon red chili pepper flakes
• 1/2 teaspoon garam masala
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon cardamom powder
• 1 teaspoon cinnamon
• 1 lb boneless skinless chicken breasts or 1 lb lamb, cut into 1 inch cubes
• Salad
• 1 cup lettuce, finely sliced
• 1 cucumber, chopped
• 1 tomatoes, chopped
• 3 tablespoons cilantro, chopped
• 3 tablespoons pomegranate seeds
• Dressing
• 1/2 cup yogurt
• 1 lemon, juice of
• 2 tablespoons cilantro, chopped
• 2 tablespoons mint, chopped
• salt, to taste
• Assembly
• 6 pita breads
• Tabasco sauce, to taste

1. Combine all of the ingredients listed above the chicken/lamb. Marinate the chicken in mixture and set aside for an hour or two.
2. Heat a non stick pan on medium to high heat and add the marinated chicken. Stir fry the chicken/lamb until it has cooked through and is dry-less than 10 minutes. Make sure you break up the chicken/lamb with a wooden spoon and keep stirring as it cooks.
3. In a separate bowl, mix together all the dressing ingredients.
4. To assemble the shawarma, heat the pita bread on a skillet to warm it. Divide the salad amongst the six pita breads. Top the salad with the chicken.
5. Drizzle the yogurt dip over the chicken and add a dash of Tabasco sauce. Roll the pita bread tightly and wrap in baking paper. Serve immediately.

canola oil, yogurt, egg, lemon, black pepper, cardamom powder, cinnamon, salt, red chili pepper, garam masala, garlic, ginger paste, cardamom powder, cinnamon, chicken breasts, salad, cucumber, tomatoes, cilantro, pomegranate seeds, dressing, yogurt, lemon, cilantro, mint, salt, pita breads, tabasco sauce

Taken from www.food.com/recipe/dubai-style-shawarma-470601 (may not work)