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Mixed Grill Shwarma Sandwiches

Monday, 26 May 2008

Description

Since this recipe is based on personal observation, I asked editor Dave for some assistance and we have attempted to re-create these delicious sandwiches. If you want to substitute flour tortillas for the pita bread, we won’t tell.

Ingredients

At a glance

Cuisine

Middle Eastern

Ingredient

Chicken

Lamb

Cooking Method

Grill

Heat Level

Chile

Cayenne

Meal/Course

Main Course

Serves

½ pound lamb meat, cut into strips
½ pound chicken breast, cut into strips
½ teaspoon ground cardamom seeds
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground black pepper
½ teaspoon ground cayenne
½ teaspoon salt
3 cloves garlic, minced
½ onion, minced
1 bay leaf
½ cup lemon juice
½ cup red wine vinegar
6 large sections pita bread
2 tomatoes, chopped
6 slices pickled eggplant (optional–see recipe)
3 serrano or jalapeño chiles, stems and seeds removed, chopped
Yoghurt to taste

Methods/steps

Place the meat in a glass bowl. In another bowl, combine the spices, salt, garlic, onion, bay leaf, lemon juice, and vinegar, stir well, and pour it over the meat. Marinate in the refrigerator for at least 2 hours.

Drain the meat from the marinade and pat dry. Grill the meat over a hot charcoal or gas fire until done, about 10 minutes, turning often. Divide the meat into the pita bread sections, add tomatoes, pickled eggplant if using, the chiles, and a tablespoon or more of yoghurt.

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