Shawarma by Mark Gelman
Main Dishes • Author's
Description
Shawarma by Mark Gelman
Ingredients
- Hummus 2 tablespoons
- Pita 1 piece
- Olive Oil to taste
- Meyer Lemon Juice to taste
- Hawaij to taste
- Courgette ½ piece
- Paprika to taste
- Salt to taste
- Potato ½ piece
- Pickles 1 piece
- Tahini 2 tablespoons
- Pickled Eggplant with Peppers 1 piece
- "Petelinka Thigh Fillet" 5 oz
- Ground Black Pepper to taste
- Ground Cumin to taste
- Cardamom to taste
- Turmeric to taste
- Ground coriander to taste
- Ground clove to taste
Step-by-Step Guide
Step 1
Clean the chicken meat (you can use turkey instead of chicken thigh) from tendons and fat and cut it as thinly as possible — to resemble the shawarma scraped from the spit. The thinner the meat, the tastier it will be.
Step 2
Dice the cucumber and tomato into small cubes, dress with olive oil and lemon juice, and mix.
Step 3
Heat a skillet over low heat (if the heat is too high, the meat may stick to the skillet immediately). Add the meat and sauté, stirring quickly. After a while, add the spices — paprika and hawaij (this is a mixture of roasted and then ground peppers, cumin, cardamom, turmeric, coriander, and cloves) while continuing to sauté. Cook the meat until it acquires a beautiful yellow-red color. Add salt if desired.
Step 4
Cut the pita in half. Spread hummus on one half, add the salad on top, then the meat, and generously drizzle with tahini — then cover with the second half of the pita. (You can also leave the pita whole and create a pocket — layering the ingredients in the same order.) Serve with pickles and pickled hot peppers.
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