Saffron Valley’s menu features Indian wraps such as the chicken mighty wrap, garden wrap, paneer passion wrap, rogan josh wrap etc. Inspired by the Iraqi dish sharwarma, Saffron Valley owner and chef Lavanya Mahate created a wrap that combines the flavor and key ingredients of a traditional shawarma and gave it a unique Indian twist, using traditional naan bread to wrap the meat in.
Shawarma (Arabic) is an Arab sandwich-like wrap of shaved lamb, goat, chicken, turkey, beef, or a mixture thereof. The meat is placed on a spit, and may be grilled for as long as a day. Shawarma is a fast-food staple across the Arab world, Iraq, Israel and the Palestinian Authority, Europe and the Caucasus.
Shawarma is eaten with pita bread, Lavash bread, tabbouleh salad, fattoush salad, taboon bread, tomato and cucumber. Toppings include tahini, hummus, pickled turnips and amba.
Shawarma is shared by many country variations. In Greece, it is called gyros, meaning “turned”. In Armenian, it is “Tarna”, literally meaning “to turn”, and in Turkish it is called döner kebab, which in turn means “turning kebab”.
While cooking, the meat is shaved off the stack with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved. Shawarma is eaten as a fast food, made up into a sandwich wrap with pita bread or rolled up in an Armenian Lavash flatbread together with vegetables and dressing. A variety of vegetables come with the shawarma which include: cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnips, pickled gherkins, and cabbage. You have the option to get French fries in some countries including: Jordan, Syria, , Lebanon, Israel, Turkey, Egypt, Saudi Arabia, also countries in Europe such as Romania, Bulgaria and even the U.K. Other options include thick cut French fries served inside the lavash to help soak up the sauce and juices keeping them inside the wrap.
• 10 cloves garlic, chopped
• 2 lemons, juiced
• 1/2 cup olive oil
• 2 teaspoons curry powder
• 1 teaspoon salt
• 2 teaspoon ground pepper
• 5 drops yellow food coloring, optional
• 2 pounds boneless skinless chicken breasts
• 4 pieces naan bread
• 1 tomato, chopped
• Shawarma Sauce, recipe follows
To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
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 naan and top with tomatoes and Shawarma Sauce.
3 cloves garlic
1 cup store-bought tahini
3 cups water
1/2 cup lemon juice
Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.