Shawarma Spiced Grilled Chicken and Garlic Yogurt

HEALTHY CHICKEN RECIPE - EPISODE TWO

SHAWARMA SPICED GRILLED CHICKEN AND GARLIC YOGURT

Disclaimer - I do not by any means create most these recipes. I just surf a lot of web, watch a lot of videos and then just amalgamate what I see and come up with this recipe. This I have taken from a place called skinny taste.

After the huge commercial success of "Waqai Bara Shwarama" which costs around Rs. 50 and is an assassinated disturbing Pakistani version of the Shwarama full of mayo and unhealthy/unhygienic cooked chicken I bring you the light on your stomach and amazingly marinated (NOT MARRIED; YOU KNOW WHO YOU ARE) Shwarama Spiced Grilled Chicken and to conquer your taste-buds completely Garlic Yogurt.

You might have to go to a supermarket for the full ingredients but trust me you will thank yourself for that effort once you take the very first bite of this. PLEASE DO NOT COMPARE IT WITH WAQAI BARA SHWARAMA OR I WILL SLAY YOU.

INGREDIENTS FOR CHICKEN:

500 grams boneless, skinless chicken breasts
1 tablespoons extra virgin olive oil
Juice from 3 lemons
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon smoked paprika
¼ teaspoon turmeric
¼ teaspoon curry powder
1/8 teaspoon cinnamon
Pinch of red pepper flakes
1 teaspoon salt
black pepper powder, to taste

INGREDIENTS FOR GARLIC YOGURT:

200 grams unsweetened yogurt
2 teaspoons lemon juice
2 garlic cloves, finely minced
1/8 tsp kosher salt
Chopped coriander(for garnish)

First place your chicken on a flat surface and cover it with a plastic sheet.

Then take a meat hammer and smash your chicken until its half an inch thick.

One of the chicken reported me for domestic violence after watching this.

Then you need to prepare the marinade.

Put olive oil in a small or medium bowl.

Squeeze lemon juice in it and whisk properly until mixed.

Add minced garlic, salt, pepper, ground cinnamon, paprika, curry powder, cumin powder, turmeric and red pepper flakes. Mix until a thick coating is formed.

Cover and coat all the chicken breasts with the marinade. Leave it in the fridge for 1 hour at least.

Meanwhile the chicken marinades let's prepare the yogurt.

In a large bowl add minced garlic, salt and yogurt. Mix it together properly and add chopped coriander.

Garlic yogurt is ready.

AN HOUR PASSED SO QUICKLY

Put a tablespoon of oil on a grill pan and rub it properly with a brush.

Preheat it on medium low heat.

THIS IS SO PEACEFUL AND COMFORTING

Place the marinated chicken on the grill and cook it for 4-5 minutes on each side.

Take the chicken from the grill plan and let it rest over a flat surface for 5 minutes.

Cut it into strip or according to your own desire or serving style.

I have boiled some bran rice with this but you can eat it with plain white rice, pita bread or just plain with the yogurt.

Ladies and gentlemen this is one of the best grilled chickens I have tasted thanks for that combinations of spices. GIVE IT UP FOR Shawarma Spiced Grilled Chicken and Garlic Yogurt.

Turkish Kebab

HEALTHY CHICKEN RECIPE - EPISODE ONE

TURKISH KEBAB

YES YES I have finally decided to listen to you guys and I will bring you healthy chicken recipes from time to time. I have around 5-6 recipes for now including this one which I will be showing you all today.

Ya'll still eat junk I know and ya'll definitely not losing any weight lazy bums but at least you won't eat my ears for not making HEALTHY CHICKEN recipes.

This one is called Turkish Kebab and is very mildly spiced grilled chicken. A unique one for sure but as soon as you bite it it will give you distinct flavors of all of its ingredients.

INGREDIENTS:

500 grams boneless chicken breast cut in 1.5 inch cubes

150 grams yogurt

½ tsp turmeric

1 tsp paprika

1 tsp ground cumin

2 lemon, juiced

salt and pepper

TO SERVE:

1 medium ice berg lettuce

1 medium red cabbage finely sliced

1 carrot thinly sliced

red chili flakes

yogurt

First of all we marinate the chicken in yogurt, salt, pepper, paprika, turmeric and lemon juice.

Keep it aside for marination for at least 20 minutes.

Meanwhile get done with slicing and arranging all the vegetables. You can eat this with pita bread as well but I decided to keep it HEALTHY for ya'll.

Preheat the grill pan and rub some oil over it.

Place the kebabs on a long tooth pick and grill them at least for 4-5 minutes on each side. The over all grill time should not be more than 20 minutes.

Prepare your serving according to whatever you feel like. TBH I just randomly threw some of the vegetables I cut.

Place the chicken skewers on it one by one. Top them with yogurt and red chili flakes to give them more taste and color.

This is it guys, episode one comes to an end. I hope ya'll like it and even if no one does IDC man because it is too hot to please anyone these days. Ladies and degenerates, revealing Turkish Kebabs.

Masala Gurday Kaporey

There is chicken and then there is mutton but mutton has a lot of other things that people cook and eat with joy.

Some of those parts disgust many unfortunate people but those same parts are enjoyed by a huge number of public.

These different parts are paaye, brain which is also known as maghaz, siri which is the head part, kidneys aka gurdey and kaporays. PLEASE DON'T ASK ME WHAT KAPORAYS ARE I AM NOT GOING TO TELL YOU THAT SEARCH ON THE INTERNET.

So I wanted to make Masala Gurdey Kaporay for a while and I saw this simple recipe from youtube but that recipe did not have tomatoes in it so I added the tomatoes and a couple of spices and made my very own version inspired by it.

Ingredients:

500 grams gurday

500 grams kaporay

1 tablespoon ginger garlic paste

4 green chilies sliced

salt as per taste

1 teaspoon red chili pepper powder

1 teaspoon black pepper powder

1 teaspoon garam masala

1 teaspoon cumin powder

1 teaspoon coriander powder

3 medium tomatoes diced

2 onions thinly sliced

2 tablespoons of chopped coriander

2 tablespoons chopped mint

First of all we heat up 4 tablespoons of oil in a non stick pan and fry the onions in them till translucent.

Now we add ginger garlic paste and a cup of water to the pan. Let it cook until the water is dried.

When the water dries add the chopped tomatoes.

Mix them well and add all the spices over here.

Cook until the water of the tomatoes is dried half way.

Turn the heat to high over here.

Add the gurday and kaporay here. Stir throughly until they are covered with the masala.

Turn the heat to medium low. Cover the dish and let it cook for 15 minutes.

Uncover the pan and add the chopped green chilies.

Finely chop the coriander and mint. Add it in the pan.

As the oil separates from the masala, you should turn off the stove and stop cooking.

Masala Gurdey Kaporay is ready to be served.

Eat it with naans or rotis, have some mint raita with it and you're good to go. Ladies and gentlemen, a desi fovarite Masala Gurday Kaporay.