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| Name: | Shwarma | Contributor: | Martin Golding |
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| Description: | The middle eastern original of gyros, adapted to chicken for the 2004 gather | Posted: | 2006-05-13 |
| Key words: | chicken, Middle Eastern | Category: | Main Dishes |
| ID: | 770 | Updated: | 2006-11-15 10:51:07 |
| Ingredients: | 2 pt vinegar
2 pt olive oil 3 oz garlic 1 Tbsp cloves 3 Tbsp finely ground pepper 2 lb onion, finely chopped or ground 2 Tbsp cinnamon 2 Tbsp mastic (optional) 2 Tbsp ground cardamom 1 Tbsp nutmeg 3/4 c salt 28 lb chicken 100 dill pickle spears |
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| Preparation: | Combine vinegar, oil and all spices.
Julienne chicken. Marinate at least overnight. Fry in a VERY hot, nonstick pan until browned. For each serving, season 4 oz meat with a squirt of tahini sauce, roll with a pickle spear in a small pita (substitute a wheat tortilla). More traditionally, slice about 40 lbs meat plus about 10 lbs fat into 7" slices. Marinate overnight, skewer, alternating 4 slices meat and 1 lb fat. Cook on a vertical rotisserie, slicing the browned bits off to make sandwiches as above. |
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| Notes: | Make up the spice mixture without the oil. Store in the fridge for weeks to months, shaking occasionally. When needed, shake, measure an appropriate amount, add oil, marinate your choice of meat. | ||
| Equipment: | |||