Thursday, January 14, 2010


Shoarma, or shawarma, is a Middle Eastern dish traditionally made with lamb. The seasoned meat is skewered in layers and roasted vertically in one large cone shaped piece, then sliced in thin strips and served in pita bread with crunchy vegetables or over french fries. The spices are pungent and flavorful and are complimented by a garlic buttermilk dressing.

I used the breast and thigh meat from a whole chicken I cut up yesterday and three leftover tortillas from last week's roti.

2 chicken breasts
2 chicken thighs
1 tablespoon of shoarma spices*
1 tablespoon of olive oil

4 tortillas
1 small cucumber, sliced thin

2 garlic cloves, peeled and minced
1 cup of buttermilk
1/2 cup of mayonnaise

Cut the chicken meat in slices or chunks, stir in the spices and let sit for about 30 minutes. Heat the olive oil in a skillet and quickly saute the meat until done.

Mix the garlic, buttermilk and mayonnaise and stir into a smooth dressing.

Fold a tortilla in half and fold again, so that you have two pockets. Put the cucumber in the bottom pocket and the chicken in the top. Drizzle with the dressing and serve.

*As for the shoarma spices, they are easy to make. If you double or triple the following recipe, it will provide you with enough spices to cover several meals. All the spices are ground.

Shoarma spices
1 teaspoon of paprika
1 teaspoon of cumin
1 teaspoon of coriander
1/4 teaspoon of cloves
1/4 teaspoon of black pepper
1/4 teaspoon of ginger
1/4 teaspoon of allspice
1/4 teaspoon of garlic salt
1/4 teaspoon of cinnamon

Mix together and store in an airtight jar.

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