SHAWARMA 💝
It is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal,buffalo meat, or mixed meats are placed on aspit (commonly a vertical spit in restaurants), and may be grilled for as long as a day.Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, and cucumber. Toppings includetahini, hummus, pickled turnips, and amba.
Similar dishes in the region include Turkishdöner kebabs and Greek gyros.
Shawarma is made by alternately stacking strips of fat and pieces of seasoned meat on a vertical spit. An onion, a tomato, or a halved lemon is sometimes placed at the top for decoration. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours (see rotisserie). Gas or electric heat is used; formerly, there was a cage holding burning charcoal or wood. Some restaurants offer two or more meat selections; many have just one.
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 orlavash together with vegetables and dressing. A variety of vegetables come with the shawarma which include: cucumber, onion, tomato, lettuce, eggplant, parsley, pickledturnips, pickles, rhubarb, cabbage or French fries.
Dressings include: tahini (or tahina), ambasauce (pickled mango with chili), hummus, or those flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is served with garlic mayonnaise, toumaia (garlic sauce),pomegranate concentrate, or skhug (a hotchili sauce).
Our recipe for today is : shawarma
The ingreadients:
8 skinless, boneless chicken thighs
For the marinade:
1/2 cup malt vinegar
1/4 cup plain yogurt
1 Tbsp vegetable oil
Salt and pepper to taste
1/4 tsp freshly ground cardamom
1 tsp all spice
For the sauce:
1/2 cup tahini
1/4 cup plain yogurt
1/2 tsp minced garlic
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp chopped fresh parsley
Salt and pepper to taste
For plating:
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
METHOD
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley.
Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once.
Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads.
Roll up, and top with tahini sauce.
Bon appetit!!
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