Do u know how to make arabian swarma?!
Do u know how to make arabian swarma?
Answers: SHAWARMA (Arabian swarma)
Serving Size : 8
2 pounds beef, lamb or chicken –
very thinly sliced
Marinade: 1 cup yogurt
2 tablespoons lemon juice
4 cloves garlic -- minced
1/2 teaspoon hot pepper sauce
1 tablespoon vinegar
1 tablespoon onion -- finely minced
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon ground mace
1/2 teaspoon salt
Combine all marinade ingredients. Add meat and marinate overnight. Place the marinated meat in a barbeque cage and cook over hot coals for 15 minutes. Combine tahini (sesame paste), clove of garlic, lemon juice and parsley until it is of a creamy texture, Add water if necessary. Place the cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini mixture as desired.
NOTES : The cone of meat, marinated in yogurt and seasoning, is layers upon layers of meat (lamb, beef or chicken) place on a spit and topped off with an onion and lemon. The spit is placed vertically in front of an open flame. As the meat cooks it is turned. The shwarma chef takes his sharp knife in hand and cuts off paper thin slices of cooked meat which drop into a waiting tray below. The cooked meat, salad and yogurt or hot sauce are placed in the pocket of pita bread or on a long toasted roll. There's a ton of recipes on the web...
http://www.whats4eats.com/recipes/r_san_...
Ingredients
* 1/2 pound lamb meat, cut into strips
* 1/2 pound chicken breast, cut into strips
* 1/2 teaspoon ground cardamom seeds
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground cayenne
* 1/2 teaspoon salt
* 3 cloves garlic, minced
* 1/2 onion, minced
* 1 bay leaf
* 1/2 cup lemon juice
* 1/2 cup vinegar
* 6 large sections pita bread
* 2 tomatoes, chopped
* 6 slices pickled eggplant (optional)
* 3 serrano or jalapeno chilies, stems and seeds removed, chopped
* Yoghurt to taste
METHOD
Place meat in a glass bowl. In another bowl, combine the spices, salt, garlic, onion, bay leaf, lemon juice, and vinegar, stir well, and pour it over the meat. Marinate in the refrigerator for at least 2 hours.
Drain meat from the marinade and pat dry. Grill meat over a hot charcoal or gas fire until done, about 10 minutes, turning often. Divide meat into pita bread sections, add tomatoes, pickled eggplant if using, chilies, and a tablespoon or more of yoghurt.