Shawarma by Mark Gelman

Main Dishes | Author's cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

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" - 6.3 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.