Tablespoon readers request Middle Eastern recipes, and I am always happy to oblige!
If you have never had Middle Eastern food before, it can be intimidating trying to figure out what you want. Lamb Tajines…baba ganoush…it all sounds so unfamiliar. Throw some crazy music and belly dancers into the mix, and forget about it!Chicken Shawarma
was my first experience with Middle Eastern food. It somehow seemed familiar, so it was an easy choice.
True shawarma, just like its Greek cousin gyro, is roasted on a slowly rotating spit. The cook cuts off strips from the outside as they brown. This version uses grilled chicken that is marinated in a tasty sauce.
Tomato, cucumber, red onion, salt, and vinegar.
I was going to grill these outside, but the weather has been terrible here in Boston!
It’s fun to lay out all the fillings and let people choose their own. I like to lightly grill the finished roll ups.
The shawarma sauce is yogurt, tahini, lemon juice, and parsley.
Tasty! The sauce is fresh from the lemon, yet bitter and earthy from the tahini. The grilled chicken is nicely spiced and tender from the lemon and yogurt in the marinade.Dan Whalen thinks shawarma is a fun word to say. He has been writing recipes for over 3 years on his website The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!