Shwarma is a delicious Middle Eastern dish made from thin slices of roasted meat, typically lamb or chicken, that are layered with spices such as garlic, paprika, and cumin. Traditionally, it’s prepared by marinating the meat in these seasonings for hours before grilling or rotisserie-cooking on a vertical spit, resulting in tender, flavorful slices ready to be wrapped in pita bread with fresh vegetables and sauces.
Ingredients:
– 2 lb chicken breast or lamb shoulder
– Olive oil
– 3 tbsp paprika powder
– 1 tbsp cumin seeds (toasted and ground)
– 1 tbsp garlic powder
– Salt to taste
– Pita breads
– Lettuce, tomatoes, onions
– Garlic sauce, tahini sauce or hummus
– Lemon wedges
Cooking Instructions:
1. Marinate the chicken or lamb with olive oil, paprika powder, cumin seeds (toasted and ground), garlic powder, and salt. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat oven to 375°F (190°C) or rotisserie grill. If using an oven, place the meat on a rack in a baking pan. Roast the meat until it reaches an internal temperature of 165°F for chicken and 145°F for lamb (approximately 30 minutes per pound).
3. For rotisserie cooking, attach the marinated meat on the spit with evenly-spaced slices to achieve consistent thickness. Cook it on a high heat setting until the internal temperature is reached, usually around 15-20 minutes for each pound of chicken or lamb.
4. Once cooked, let the meat rest for at least 10 minutes before carving into thin slices using a sharp knife.
5. To assemble your shwarma, fill a pita bread with sliced meat, lettuce, tomatoes, onions, and your choice of sauce (garlic, tahini, or hummus). Drizzle with lemon juice and serve immediately.
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