Serves
4-6
INGREDIENTS
Shwarma
- 1 pound chicken breasts, skinned.
- 1 pound chicken thighs, skinned and deboned
- 1/4 cup olive oil
- 1 tablespoon freshly ground pepper (or to taste)
- 1 tablespoon salt
- 1 tablespoon cumin
For tahini sauce
- 3/4 cup tahini paste
- 3-4 cloves garlick, crushed
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon cayenne pepper
- 1 teaspoon each salt and pepper or to taste
For garnish
- 1 cup freshly chopped parsley
- 1 cup spring onion, chopped
Pita bread
- 3 pita breads, halved lengthwise (you want slices,
not pockets)
- 1 tablespoon olive oil
- 1 tablespoon cayenne pepper
PREPARATION
| Shwarma |
| - |
Mix cumin, salt and pepper in bowl |
| - |
Halve
the chicken breasts down the middle, so you have
2 pieces from each breast |
| - |
Apply
olive oil to both sides of the chicken, and then
sprinkle with spice mixture |
| - |
Grill
approximately 3 minutes per side, until done |
| - |
When
done, remove from grill. Take a piece of white and
a piece of brown, place one on top of the other
and slice crosswise as thinly as you can |
|
|
| Tahini
sauce |
| - |
Mix
the paste with an equal amount of water and stir
vigorously until you get a smooth mixture. If it
is too thick, add a little water and continue stirring.
Keep on doing this until you get a nice, thack creamy
sauce. If you added too much water initially, just
add a little more paste. Do it slowly and carefully,
mixing all the time, or you will wind up with too
much sauce. |
| - |
Add
the rest of the ingredients, and stir into the mix.
|
| - |
Correct
seasoning to taste |
| -
|
Be
very careful not to finish it all in a 'taste correcting'
session |
|
|
| Pita
bread |
| - |
Coat
each inside face with a little olive oil |
| - |
Sprinkle
with cayenne pepper |
| - |
Place
briefly on grill, face down.Be careful not to burn
it - you want a nice, crispy, slightly charrred
piece of bread - not burnt. On a hot grill, 30 seconds
or so will usually be all you need |
|
|
| Garnish |
| - |
Slice
the parsly and spring onion |
| - |
Mix
in bowl |
|
|
Method
|
| I
usually put the shwarma meat on first, and while
it is on the barbecue I prepare the Tahini sauce
and garnish. The toasted pita is last, after I have
taken the meat of, to ensure it is warm while serving. |
| - |
Spread about 2 tablespoons of tahini sauce on the
toasted side of each pita slice |
| - |
Pile
2-3 tablespoons of the combined meat mixture onto
the slice |
| - |
Add
garnish liberally |
| - |
Enjoy! |
|
|
|
