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Restaurants›Fadi’s Mediterranean Grill - Memorial›Mini Shawarma Sandwiches Beef / Chicken Recipe

Mini Shawarma Sandwiches Beef / Chicken Recipe

Name: Fadi’s Mediterranean Grill - Memorials Mini Shawarma Sandwiches Beef / Chicken Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless chicken thighs; 1 lb or beef sirloin (thinly sliced); 0.5 cups plain yogurt; 2 tbs olive oil; 2 tbs lemon juice; 4 tsp garlic (minced); 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 0.5 tsp ground black pepper; 1 tsp salt; 0.25 cups tahini; 0.25 cups Greek yogurt; 2 tsp garlic (minced); 1 tbs lemon juice; 1 tsp olive oil; 0.25 tsp salt; 1 tbs water (to thin); 1 cups small cucumbers (thinly sliced); 0.5 cups cherry tomatoes (halved); 0.25 cups red onion (thinly sliced); 0.25 cups fresh parsley (chopped); 0.25 cups pickled turnips or pickles (thin slices); 12 units mini pita pockets or small slider buns; 1 tbs butter or olive oil (for toasting); 0.5 tsp sumac (optional, for sprinkling); 1 tbs hot sauce (optional)

Inspired by Fadi’s Mediterranean Grill - Memorial

Time1h 15m

Serves12

Make Mini Shawarma Sandwiches Beef / Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Meat

1 lb Boneless chicken thighs

1 lb or beef sirloin (thinly sliced)

1/2 cups plain yogurt

2 tbs olive oil

2 tbs ReaLemon lemon juice

4 tsp Garlic (minced)

2 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1/2 tsp Ground turmeric

1/4 tsp Ground cinnamon

1/2 tsp ground black pepper

1 tsp Celtic sea salt

Tahini Garlic Sauce (Toum-style)

1/4 cups Tahini

1/4 cups Greek yogurt

2 tsp Garlic (minced)

1 tbs ReaLemon lemon juice

1 tsp olive oil

1/4 tsp Celtic sea salt

1 tbs water (to thin)

Pickled / Fresh Veg

1 cups small cucumbers (thinly sliced)

1/2 cups cherry tomatoes (halved)

1/4 cups red onion (thinly sliced)

1/4 cups Fresh parsley (chopped)

1/4 cups pickled turnips or pickles (thin slices)

Bread & Finish

12 units mini pita pockets or small slider buns

1 tbs butter or olive oil (for toasting)

1/2 tsp sumac (optional, for sprinkling)

1 tbs hot sauce (optional)

Method

Marinated Meat

Prepare marinade

In a large bowl combine yogurt, 2 tbs olive oil, 2 tbs lemon juice, 4 tsp minced garlic, cumin, coriander, paprika, turmeric, cinnamon, 1/2 tsp black pepper and 1 tsp salt. Whisk until smooth.

Marinate meat

If using chicken, trim and pat dry thighs. If using beef, thinly slice across the grain into 1/8–1/4-inch slices. Add meat to the marinade, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to 8 hours (overnight for best flavor).

Cook meat

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add a drizzle (about 1 tsp) of oil if pan is dry. Remove excess marinade from the meat and add meat in a single layer (work in batches if needed). Cook chicken 4–6 minutes per side until internal temp reaches 165°F (74°C) and edges are caramelized; cook beef 2–4 minutes per side for medium-rare to medium (adjust to preference). Chop or thinly shred chicken with tongs or slice beef thinly. Keep warm.

Tahini Garlic Sauce (Toum-style)

Make sauce

In a bowl whisk together 1/4 cup tahini, 1/4 cup Greek yogurt, 2 tsp minced garlic, 1 tbs lemon juice, 1 tsp olive oil and 1/4 tsp salt. If sauce is too thick, whisk in up to 1 tbs water until smooth and spreadable. Taste and adjust seasoning (more lemon or garlic as desired). Chill until ready to assemble.

Pickled / Fresh Veg

Prep vegetables

Thinly slice cucumbers and red onion; halve cherry tomatoes. Toss cucumbers, tomatoes, red onion, chopped parsley and pickled turnips or pickles together in a bowl. Lightly season with a pinch of salt and a squeeze of lemon if desired.

Bread & Assembly

Warm and toast bread

Brush mini pitas or slider buns lightly with butter or olive oil. Warm them in a skillet or in a 375°F (190°C) oven for 4–6 minutes until lightly toasted and pliable.

Assemble sandwiches

Open each mini pita or slice slider buns. Spread about 1 teaspoon of the tahini garlic sauce inside each pocket/bun. Add 1 to 1 1/2 ounces (about 2–3 tbs) of the cooked meat, top with a small spoonful of the pickled/fresh vegetable mix, and drizzle an additional 1/2 teaspoon sauce if desired. Sprinkle with a pinch of sumac and/or a few drops of hot sauce for heat.

Serve

Arrange mini shawarma sandwiches on a platter and serve warm. These are great held with toothpicks for easy handling. Leftover meat and sauce keep in the refrigerator for up to 3 days.