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Schwarma
Thinly Sliced Meat-Lebanese Style |
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2 pounds beef, lamb or chicken -- very thinly sliced
Marinade:
1 cup yogurt
2 Tbls. lemon juice
4 cloves garlic -- minced
1/2 tsp. hot pepper sauce
1 Tbls. vinegar
1 Tbls. onion -- finely minced
1/2 tsp. black pepper
1/2 tsp. red pepper
1/2 tsp. ground mace
1/2 tsp. salt
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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 here's how I made them: I followed the instructions exactly until cooking time.
I used chicken (hubby doesn't 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!!!!!
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Preparation Time: 30 Minutes |
Serves: 5 |
| Recipe Origin: Lebanon |
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Submitted by: |
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Lebman
Lebanon |
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| This recipe has been viewed 39308 times. |
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