Ingredients
Shawarma marinate
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1 cup kefir (or yogurt)
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½ cup olive oil
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1 teaspoon hot sauce
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1 teaspoon cumin
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1 teaspoon coriander
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1 teaspoon allspice
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1 tablespoon smoked paprika
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon cinnamon
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1 teaspoon black pepper
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1 kg chicken thigh, sliced. Can also be beef (flank steak for example), lamb etc
Tahini sauce
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1 cup tahini
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½ cup lemon juice
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1 cup water
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½ teaspoon salt
Shawarma
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1 head iceberg lettuce, finely chopped
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2 pints cherry tomato, halved
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1 pint mini cucumber, sliced
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2 onions, sliced
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2 cups pickled turnip
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1 cup pickles, sliced
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1 cup toum (garlic sauce)
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12 pitas, or 36 mini pitas for entertaining
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Hot sauce to taste
Directions
- Marinade at least 4 hours, but overnight is best. Remove, season with salt and broil 8-10 mins to achieve that charred, off the spit feel. Cook through and toss every few minutes to avoid burning if necessary.
- For a quick cook, broil with lamb chops. Marinate in a shallow baking dish (or bowl, as long as you coat in the marinade).
- After it marinates, bring to room temperature. Broil for a few minutes on each side (5 - 6 inches from the heat, if too close it will burn before cooking). Ideally you want a nice char, but have a hint of colour.
- To make tahini sauce, combine all ingredients.
- Then, slice the meat off the bone and start building the shawarma sandwiches with the various ingredients.
