Mutton and Chicken Shawarma recipes

Mutton and Chicken Shawarma recipes

 

Mutton Shawarma recipes

 

Tasty Mutton Shawarma recipes as follows:

 

Mutton / GoatShawarma Recipe Ingrediants

 

2 pounds (1 kg) goat fillet, sliced into small strips
 1/2 cup red wine vinegar
 1/2 cup olive oil
 1 tsp ground nutmeg
 1 tsp ground cardamom
 1 tsp ground cinnamon
 1 tsp ground cumin
 ½ tsp ground cloves
 1 tsp ground allspice
 1 tsp ground black pepper
 ¼ tsp ground mastic
 1 tsp salt.

1. Grind the mastic and salt together in a mortar to a fine powder.
 2. Add the salt / mastic mix and all the spices together in a bowl and mix well.
 3. Pour the vinegar and olive oil into a second bowl and mix well.
 4. Add the spice mix to the mixed oil and vinegar and mix again.
 5. Add the strips of goat meat to this marinade and mix until all meat has been covered .
 6. Cover the bowl and marinate the meat in the fridge, for 24 hours.
 7. Next day, remove the meat from the marinade bowl, allowing excess liquid to drain
 8. Heat a large frying pan, add some oil and cook the strips over high heat, moving continuously for 5 to 8 minutes until they are well browned.
 9. Serve immediately with the tahini sauce, sliced tomatoes, onions, parsley and a sprinkling of sumac, rolled or wrapped in warmed pitta or flatbread.
 10. Enjoy

 

 

Tahini Sauce Ingrediants
 
1/2 cup tahini
 pinch salt
 3 garlic cloves finely mashed
 1/2 cup freshy squeezed lemon juice
 1/2 cup water.
 
Small bunch fresh parsley
 1 onion finely sliced
 3 large tomatoes
 Pinch of sumac
 
Flatbread / pitta of choice

Tahini Sauce Instructions
 
1. Mash the garlic with a pinch of salt in a mortar
 2. Add the tahini.
 3. Add the lemon juice and water gradually, while stirring with a wooden spoon.
 4. Taste. Add more tahini, lemon or garlic to taste.

 

 

Chicken Shawarma Recipe

 

Tasty Chicken Shawarma recipes as follows:

 

 

Chicken:
 
2 tablespoons fresh lemon juice
 1 teaspoon curry powder
 2 teaspoons extravirgin olive oil
 3/4 teaspoon salt
 1/2 teaspoon ground cumin
 3 garlic cloves, minced
 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips
 
Sauce:
 
1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
 2 tablespoons tahini
 2 teaspoons fresh lemon juice
 1/4 teaspoon salt
 1 garlic clove, minced
 
Remaining ingredients:
 
Cooking spray
 4 (6-inch) pitas
 1 cup chopped romaine lettuce
 8 (1/4-inch-thick) tomato slices
 
Preheat grill to medium-high heat.
 
To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
 
To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
 
Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
 
Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.