CHICKEN SHAWARMA RECIPE | ALLRECIPES
Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.
Provided by Wendy
Categories Lebanese Recipes
Total Time 4 hours 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- 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 the tahini sauce.
Nutrition Facts : Calories 402.2 calories, CarbohydrateContent 44 g, CholesterolContent 58.2 mg, FatContent 15.2 g, FiberContent 4 g, ProteinContent 23.3 g, SaturatedFatContent 2.6 g, SodiumContent 420.3 mg, SugarContent 5.1 g
LAMB SHAWARMA RECIPE | ALLRECIPES
This is a wonderful Middle Eastern dish that I was introduced to by a friend of mine from Lebanon. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hommus, or eaten plain.
Provided by jwagner
Categories Lebanese Recipes
Total Time 12 hours 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 shawarmas
Number Of Ingredients 15
Steps:
- Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
- Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
Nutrition Facts : Calories 375.7 calories, CarbohydrateContent 3 g, CholesterolContent 115 mg, FatContent 26.8 g, FiberContent 0.4 g, ProteinContent 29 g, SaturatedFatContent 10.9 g, SodiumContent 966 mg, SugarContent 1.7 g
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