Ingredients
- 10 cloves garlic, chopped
- 2 lemons, juiced
- 1/2 cup olive oil
- 2 teaspoons curry powder
- 1 teaspoon salt
- 2 teaspoon ground pepper
- 5 drops yellow food coloring, optional
- 2 pounds boneless skinless chicken breasts
- 4 pieces pita bread
- 1 tomato, chopped
- Shawarma Sauce, recipe follows
Directions
To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
Shawarma Sauce:
3 cloves garlic
1 cup store-bought tahini
3 cups water
1/2 cup lemon juice
Salt
Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.
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By taboul
Detroit, MI
on December 17, 2011
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There is an easier way to make Shawarma than 8 hours. You can use a pre-made marinade by Teta Foods. You just add 4 tbls per lb of meat, let it sit for an hour (or overnight, then grill, bake, broil, or cook in a skilet. They also have the Taratoor (Tahini Sauce and Garlic spread known as Toum.
By I_Love_Shawarma
Hartsdale, NY
on May 13, 2011
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I enjoyed making this recipe on my new "Spinning Grillers" Shawarma machine that I have purchased from Amazon. I have used skinless chicken thighs instead of chicken breast. Added 1 teaspoon of cumin. The curry powder gave the recipe an authentic Middle Eastern flair. My vertical Shawarma broiler crisped the chicken from the outside while keeping it moist on the inside. It is like having your favorite Shawaram shop in your backyard. If you need more information about this Grill you can Google Spinning Grillers.
By umomar
NY
on March 22, 2010
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My husband is Egyptian, and we've had shwarma both in the Middle East and NYC. This was a good, easy recipe. Yes, the curry powder isn't traditional in the ME, but you will find it used in a lot of the "halal meat" carts of NYC. The key to this is serving the shwarma with toum--a Lebanese garlic sauce, similar to Aioli, but without the egg yolks. (You can find a recipe on Allrecipes Ideally, you should also look for pickled turnips, and a nice chopped salad to go into your pita. BTW, pita freezes easily... and can either dethaw on the counter rather quickly or will be like new after 20 seconds or so in the microwave.
All of the reviews made me want to check out Guy's recipe as well. While I usually like his food, I can't bear to make shwarma with spinach. That is just too weird for me. So, we'll stick to this recipe.. with a bit of tweaking. I'd add a little greek yogurt into the marinade... and maybe some parsley, cayenne, and cumin. We'll see. :
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