Lebanese Shawarma Food

LEBANESE CHICKEN SHAWARMA

Steps:

• Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
• Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEBANESE CHICKEN SHAWARMA

Steps:

• Mix together the yogurt, lemon juice and all of the ground spices and garlic together in a large mixing bowl
• Add the boneless skinless chicken thighs to the bowl and coat them in the marinade
• Marinate the chicken for minimum of 30 minutes or up to 24 hours
• Roll each piece of chicken up tightly and skewer it with 2 skewers (see video)
• Layer onion pieces between chicken either on the 2 skewers or with a 3rd skewer, whichever is easiest
• Grill on medium to high heat for 30 minutes, turning periodically, until the chicken is cooked through
• Cut the chicken into thin slices and serve on warm pita bread with shawarma sauce and desired toppings.

LEBANESE BEEF SHAWARMA RECIPE

Steps:

• Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.
• Cut the beef into chunks of 4 inches long by no more than 2/3 inch in thickness.
• In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.
• Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat.
• Once cooked, shred the meat on a cutting board and serve hot.
• Lay the marinated beef chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.
• Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.
• In a blender, mix the Tahini paste with garlic, lemon juice and salt until you turn it into a thick sauce.
• Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley. Roll and enjoy.

SHAWARMA

Steps:

• Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.
• Add meat and marinate overnight.
• (at least 12 hours-stir a few times) Grill the meat until done or broil in oven.
• Combine the tahini, garlic, lemon juice, and parsley.
• Whisk well.
• Add water if needed.
• To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.
• Pour on a little tzatziki and chow down.