Chapli Kebab

1 kg mutton or beef mince
3 green chillies finely chopped
1 bunch chopped coriander
2 table spoon original Corn flour
2 spoon coriander seed (half crushed)
Salt to taste
1 tea spoon dried Pomegranate seed (Anar dana)
1 table spoon of ginger and garlic paste
1 tea spoon red chili powder
3 diced tomatoes
2 diced onions
1 slightly beaten egg


Combine all the spices and ingredients along with mince.
Mix them well, make palm size cutlet.
Then take 5 table spoon of oil, pour it on frying pan.
Fry the kebabs on medium or low flame.
Each side of kebab should be cook for 3 to 4 minutes.
Serve the hot kebab with raita or green chutney.

Chicken Shawarma

1 1/2 lbs boneless, skinless Chicken thighs or breasts (thinly cut)
1 cup plain yogurt
1/4 cup Vinegar
2 cloves Garlic crushed
1 teaspoon pepper
1/2 teaspoon Salt
2 Cardamom pods
1 teaspoon All Spice
juice from 1 lemon

FOR THE SAUCE:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt

Tahini (Sesame Seed Paste)
INGREDIENTS:
5 cups Sesame seeds
1 1/2 cups olive oil or vegetable oil
PREPARATION:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil.

PITA FILLINGS:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)


Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).
Add chicken , cover and refrigerate at least 8 hours, preferable overnight
Preheat a grill to medium heat.
Remove chicken from marinade.
Grill chicken for about 10 minutes on each side or until fully cooked through.
Serve chicken on pita and top with tomatoes and Shawarma Sauce.