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
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.