Chicken or Beef Shawarma Recipe
Served open face
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Ingredients
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Protein
Marinade
Toppings
Method
Marinate Protein
Prepare the Marinade
In a large bowl, combine minced garlic, ground cumin, paprika, turmeric, cinnamon, olive oil, lemon juice, salt, and black pepper. Mix well to form a marinade.
Marinate the Chicken or Beef
Add the chicken thighs or beef sirloin to the marinade, ensuring all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for better flavor.
Cook the Protein
Preheat the Grill or Oven
Preheat your grill to medium-high heat or your oven to 400°F (200°C).
Cook the Chicken or Beef
Remove the protein from the marinade and discard the excess marinade. Grill the chicken or beef for about 6-8 minutes per side until fully cooked (internal temperature should reach 165°F for chicken and 145°F for beef).
Rest and Slice
Once cooked, remove the protein from the grill or oven and let it rest for 5 minutes. Then slice thinly against the grain.
Assemble Shawarma
Prepare the Pita Bread
Warm the pita bread on the grill or in a pan for about 1-2 minutes until soft.
Layer the Ingredients
Lay the warm pita bread open-faced on a plate. Top with sliced chicken or beef, diced cucumber, diced tomato, sliced red onion, and chopped parsley.
Drizzle with Tahini Sauce
Finish the dish by drizzling tahini sauce generously over the top.
Serve
Serve the open-faced shawarma immediately, allowing guests to enjoy it fresh and warm.
