Shawarma (Marinated Lamb, Beef or Chicken Slices)

Shawarma is a Levantine meat preparation where slices of lamb, beef or chicken are marinated in vinegar and spices then stacked on a vertical spit. As the spit rotates, the meat is roasted on all sides.
When ready, the meat is shaved off with a knife and served on a platter or a wrap, together with some raw and pickled vegetables and a tahini dressing.

Of course, this home made Lebanese chicken shawarma does not involve the use of a spit.

Usually, the preparation of the chicken shawarma does not include the adding of “shawarma spices” used in the lamb or beef preparation. But I use them in any meat.

You can buy shawarma spices as a ready mix in some supermarkets and middle eastern stores or do the mix yourself by adding in equal amounts the following powders : Allspice, cinnamon, cloves, cumin, caraway, cardamom, nutmeg, ginger, white pepper, garlic, sage or oregano.

For this recipe I am using chicken thighs. Breasts are equally good. But if you don’t fancy the chicken, then use any other meat.

Ingredients

• 500g of chicken meat cut into thin slices
• 1/4 cup vinegar
• A splash of red wine (optional)
• 2 tbsp of shawarma spices
• 1 tsp of turmeric (healthy supplement)
• Salt, to taste
• 2 medium tomatoes or a handful of cherry tomatoes

Method