Shawarma Recipe Video
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings1
Main IngredientChicken
Ingredients
Mentioned in the video.
Directions
Follow the video,
Comments
Comments: 9 |
Add a Comment
Summer says :
Sfehmi, thanks for your comment. i am glad you got to experienc that food..it is delicious!
Posted on: 5 November 2007 - 12:26am
sfehmi says :
Love Shawarma - when I was in the Middle East my favorite was chicken Shawarma from Palm Beach with fresh orange juice. Oh what a treat. Thanks for sharing.
Posted on: 4 November 2007 - 4:24pm
shantihhh says :
What is the difference in swarma and shawermah - Is it a different recipe or just spelling? I like the idea of thinly sliced lamb. I could even barbecue it for more flavour of the outdoor cooking but maybe offset from the hot coals.
Do you ever make this with goat meat or is it too lean. We can buy excellent fresh local lamb and goat at our Halal Market.
I just barbecued a fillet of lamb a couple days ago from there amazing. Thy only weigh 10-13 ounces each-perfect size for 2 entrees. We made a mushroom cracked peppercorn sauce and served it with a basmati pilaf. I carmelized onions, then garlic for the browned vermecilli-basmati pilaf cooked in chicken broth plus S & P.
I am going to try your recipe this week as the weather is perfect for out door eating and cooking. Today is to be in the 80's again.
Shanti/Mary-Anne
Posted on: 3 November 2007 - 2:17pm
shantihhh says :
do you remove the skin on the chicken? I would think so - we love lamb swarma, but usually only eat it at the festivals. I must try to make it. I have a rotiserrie but it is horizontal wonder if that would work. I do whole chickens on it. It is about 36" long and even has the infared bar for searing as the meat turns.
Shanti/Mary-Anne
Posted on: 3 November 2007 - 1:01pm
Summer says :
shantihhh, i would remove the skin for sure! the marinate would add moisture to the meat. lamb shawermah is really good too, i would think that you may use the rotisserie for it, but i think it is easier if you used thinly sliced lamb and cook it the way i mentioned in the recipe...much easier and would not take long to cook. best of luck!
Posted on: 3 November 2007 - 1:13pm
vikas kumar says :
Thanks for the recipe. Chicken Shawarma is quite popular in Indian Metros like Mumbai n Delhi...sold mainly at Hukka/Sheesha joints and at street side stalls (there's one outlet close to my house, it's called 'Lebanese Point') but never have I seen such GIGANTIC skewers as shown in your video!
Posted on: 3 November 2007 - 5:01am
