Roll the pita like you would a burrito.Shawarma, an Arabic word thought to come from the Turkish çervirmek, meaning to rotate or spit-roast, is the Levantine cousin of the Greek gyros and the Turkish döner: skewers of sliced or minced meat, turned in front of a vertical grill, and slowly cooked in its own delicious fat until it’s sliced on to your plate. Drizzle with hot sauce or shatta (Arabic hot sauce). Top with a good amount of chicken, Arabic Salad, pickles and French fries. Step 5: Lay Lebanese pita flat, add a tablespoon of the Garlic-Mayo sauce on one half and hummus on the other half. Add chicken and sauté for 10-12 minutes until chicken is cooked through, golden brown and crispy. Because your chicken is nicely marinated with yogurt, you most likely won’t need any oil to cook it, but if you do, add a tablespoon or so of evoo to your pan. Step 4: If you prefer to sauté your chicken shawarma, heat your griddle or cast iron over medium high heat. If you try this method, grill chicken a little longer on both sides. This allows the chicken to slowly cook and crisp, almost in a rotisserie style. Remove the chicken from the grill and allow to rest for 5 minutes before serving.īaba’s Tip* My husband likes to cook kabobs on the top rack of the grill. Usually the chicken will not need as much time to cook on the second side. Flip over and cook for another 4 minutes (or until fully cooked). Place chicken on grill and cook for 4-5 minutes on one side. Step 3: Heat your grill to medium-high heat. Assemble your kabobs if you're grilling your chicken shawarma.īefore you begin cooking your chicken, prepare the Arabic salad, garlic-mayo and French fries (to your liking) and set aside. You don’t want it to be wet when you're cooking the meat. Step 2: When you’re ready to cook the chicken, place it in a strainer to allow the juices to fall and rid of any excess marinade. Marinate overnight or 24 hours for best results. Mix the chicken thoroughly with the sauce and cover bowl with plastic wrap. Step 1: In a medium size bowl, add yogurt, lemon juice, vinegar, garlic and all the spices including the salt and pepper. Spicy condiment (sliced jalapenos, hot sauce of your choice or shatta- Arabic hot sauce) This recipe is our take on all the delicious Shawarma sandwiches we've devoured throughout our adventures in our beloved Jerusalem.ġ tablespoon of white wine vinegar or apple cider vinegarġ ½ pound of boneless chicken thighs or chicken breast, thinly slicedĨ-10 wood skewers, soaked for 30 minutes prior to grillingģ-4 large Baba’s Lebanese Flat Bread or Baba’s White or Wheat Pocket Pitaįrench fries if you dare! (Fried or baked) We’ve tried many variations of Shawarma using different spices. It’s great because you can marinate it a day ahead and throw it on the grill or cast iron the next day. My husband and I make it at home all the time. You don’t need a special rotisserie or spit to make shawarma. When the meat is ready to serve, it is sliced off by a large knife, electrical knife or a cooking saw. Shawarma can be made from all sorts of meats, but commonly chicken, beef and lamb are used to make this delicious, aromatic meat.įreshly made pockets of pita are stuffed to the brim with meat, an Arabic or cabbage salad, Arabic pickles, French fries (YES French fries), garlic mayo or tahini, hummus and a spicy condiment if you choose. Shawarma comes from the Turkish word, 'çevirme', which means 'turning'. It is traditionally prepared on a spit rotisserie where stacks of beautiful, seasoned meat are placed and slowly roasted by turning on the spit. You can find it at just about every corner in the region, but my favorite spots to eat this popular street food is in the bustling Old City or in the West Bank town, Ramallah. Shawarma is the street food of the Middle East and if you haven’t sunk your teeth into this heavenly sandwich, well, you’re missing out! I grew up eating Shawarma on regular summer visits to Jerusalem. Prep: 30 minutes, plus marinating Cook: 25 minutes Serves: 4
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