Try this Shawarma recipe, or contribute your own. "Ethnic" and "Main dishes" are two of the tags cooks chose for Shawarma."Really good. I cooked the chicken on the gas grill in a grill skillet. I made chicken pitas with lettuce, tomato, cucumber and drizzled with buttermilk ranch. No onions." - Amandaemily
Yield: 8 Ready in 1 hours
156 people trying soon
Combine all marinade ingredients. Add meat and marinate overnight. Place the marinated meat in a barbeque cage and cook over hot coals for 15 minutes. Combine tahini (sesame paste), clove of garlic, lemon juice and parsley until it is of a creamy texture, Add water if necessary. Place the cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini mixture as desired. OK, now heres how I made them: I followed the instructions exactly until cooking time. I used chicken (hubby doesnt like lamb), drained it from the marinade, spread the chicken out on my slotted broiler pan (so the juices could drip down). Broil about 3 minutes, stir the chicken around a bit and continue broiling until cooked through. I did not make the tahini sauce--instead I used homemade buttermilk salad dressing. We used to eat at this place in Dhahran called Babba Habbas, and buttermilk dressing came closest to tasting like their sauce. NOTES : The cone of meat, marinated in yogurt and seasoning, is layers upon layers of meat (lamb, beef or chicken) place on a spit and topped off with an onion and lemon. The spit is placed vertically in front of an open flame. As the meat cooks it is turned. The shawarma chef takes his sharp knife in hand and cuts off paper thin slices of cooked meat which drop into a waiting tray below. The cooked meat, salad and yogurt or hot sauce are placed in the pocket of pita bread or on a long toasted roll. Delicious!!!!! Recipe by: Al Baab Posted to MC-Recipe Digest V1 #671 by Creedenite@aol.com on Jul 14, 1997
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