I saw these being served on TV, and they looked great! I'd be interested in any Döhner recipes as well.

thanks!

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It is a truism that almost any sect, cult, or religion will legislate its creed into law if it acquires the political power to do so. Robert A. Heinlein


09 Jetta TDI
1985 300D

My wife, kids and I lived in the Middle East for 10 years and ate schwarmahs on a regular basis. This is the area's equivalent of the taco. Either chicken, or beef with pickled turnips, sometimes tomatoes, and tahina sauce wrapped in a pita bread.

The meat is stacked on a vertical spit and rotated in front of a gas broiler. The cooked meat is shaved off like a Greek gyro sandwich. Must be eaten on a warm summer's evening on the street while standing next to a giant chicken rotisserie. The combination of aromas is unforgettable.

Shawarmahs are available at any good Middle Eastern restaurant.

I am a vegetarian, but any good falafel eater knows the best Shawarma in NYC is at Mamouns on McDougall St. ..........

not their recipe but it is one......






Shawarma

Don't be frightened by the long list of ingredients for this shawarma recipe. It is mostly spices that you have in your larder.

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



METHOD

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

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