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- 1 kg (ca 2 lb) beef, lamb or chicken thinly sliced
- 1 cup tahini (sesame seed paste)
- 1 cup yoghourt
- 2 tbs.. lemon juice
- 4 cloves garlic, minced.
- Hot pepper to taste
- 1 tbs. vinegar, 1 tbs. minced onions
- 1/2 tsp. each cyenne pepper, ground mace, salt
- 1 clove garlic mashed
- 2 bsp parsley chopped
- 1/2 cup water
- Arabic pitta bread
- 1 large tomato sliced, 1 large onion
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! Did you know?
The Arabic word shawarma comes from the Turkish word çevirme “turning”, and has its origins in Anatolia. It is similar to the dish called döner kebab, “turning kebab”, in Turkish, and the Greek gyros, "turned", A related Armenian dish is tarna, literally meaning “to turn”.
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Adnan's Kitchen |
Shawerma
(Beef, lamb, or chicken) |
- Stack meat slices evenly and place in freezer for 2 of hours
- Shred stacks evenly in long strips
- Marinate shredded meat overnight in refrigerator in a mixture of yoghourt,
lemon juice, garlic , hot pepper, vinegar, onion, black and cayenne pepper,
mace and salt
- Take out of refrigerator an hour before cooking
- Broil in hot oven for 3 minutes, turn every 3 minutes till
done
- Meanwhile, dilute the tahini in lemon juice until mixture turns
creamy
- Add mashed garlic, salt, some chopped tomatoes and parsley, and thin with
some water if necessary
- Place portions of shawerma in half loaves of Arabic petta bread in a sandwich
and add some tahini mixture
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