Chicken Shwarma
with tahini sauce on toasted pita bread
This
VERY EASY, delicious chicken shwarma recipe combines
the tastes and flavors of the eastern Mediterranean.
If
you have ever visited the countries of the eastern
Mediterranean, you can't have missed tasting this
delicious staple. Originating in Turkey, it initially
spread to Greece, Lebanon, Israel and Egypt all
of whom developed their own versions and variations.
Nowadays you can find shwarma is sold in many
major cities around the world, brought there by
immigrants and adopted by many of the locals.
Usually
sold as a street food, this great recipe really
takes this dish to a new level. It was given to
me by a friend, a well known Israeli chef who
specializes in gourmet ethnic food.
Finding the ingredients for this recipe may sometimes
seem a bit of a hassle/ If you have a taste for
the flavors and colors of the Mediterranean, you
will find the end definitely justifies the means.
If you can't find the ingredients in your local
stores, try kalamala.com for a great selection of Middle Eastern food products
Traditionally made with lamb or mutton, this chicken shwarma
recipe substitutes chicken breasts and thighs
and makes a delicious and healthy chicken shwarma
with all the flavors of the Orient. |
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recipe has a printer friendly version without
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Chicken
Shwarma
with tahini sauce on toasted pita
bread
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Serves
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 garlic, 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, thick 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 charred piece of
bread - not burnt. On a
hot grill, 30 seconds or
so will usually be all you
need |
| |
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| Garnish |
| - |
Slice
the parsley and spring onion
|
| - |
Mix
in bowl |
| |
|
Method |
| - |
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! |
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