Shawarma - BigOven 53516
Shawarma

Shawarma

Ready in 1 hour
6 review(s) averaging 3.8. 83% would make again

Top-ranked recipe named "Shawarma"

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Try this Shawarma recipe, or contribute your own. "Ethnic" and "Main dishes" are two tags used to describe 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

Ingredients

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1/2 ts Cayenne pepper
1/2 ts Salt
1/2 ts Black pepper
1 c Yogurt
MARINADE
2 tb Lemon juice
1/2 ts Hot pepper sauce
2 lb Beef; lamb or chicken
1 tb Vinegar
4 Garlic; minced
1 tb Onion; finely minced
1/2 ts mace; Ground

Original recipe makes 8

Servings  

Preparation

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

Verified by stevemur

photo by jamieo jamieo

photo by jamieo jamieo

Calories Per Serving: 313 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The author mentions ingredients in the instructions such as tahini paste that is not in the ingredients list. Was so mad as I didn't buy it at the store. Bad presentation of recipe.
Lanaircooks 2 months ago
Very tasty. Flavour really penetrates meat.
Wollongirl 3 years ago
Very good, used cucumber yogurt salad as Sauce.
Mrmuehlhausen 3 years ago
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 4 years ago
This was great, I will do it again. I did put 1 cup on minced onions instead of just 1tb.
Chef_Dominick 5 years ago
Served with tahini, mixed salad and pitta pockets. Chicken breast sliced thin and left to marinade, 7 hours, cooked over open grill.
jamieo 8 years ago
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