*  Exported from  MasterCook II  *
 
                                  SHAWARMA
 
 Recipe By     : Al Baab
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Course--Poultry             Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        beef, lamb or chicken -- very thinly sliced
                         Marinade:
    1      cup           yogurt
    2      tablespoons   lemon juice
    4      cloves        garlic -- minced
      1/2  teaspoon      hot pepper sauce
    1      tablespoon    vinegar
    1      tablespoon    onion -- finely minced
      1/2  teaspoon      black pepper
      1/2  teaspoon      red pepper
      1/2  teaspoon      ground mace
      1/2  teaspoon      salt
 
 Combine all marinade ingredients.  Add meat and marinate overnight.
 
 Place the marinated meat in a barbeque cage and cook over hot coals for 15
 minutes.  Combine tahini (sesame paste), clove of garlic, lemon juice and
 parsley until it is of a creamy texture,  Add water if necessary.  Place the
 cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini
 mixture as desired.
 
 OK, now here’s how I made them:  I followed the instructions exactly until
 cooking time.  I used chicken (hubby doesn't like lamb), drained it from the
 marinade, spread the chicken out on my slotted broiler pan (so the juices
 could drip down).  Broil about 3 minutes, stir the chicken around a bit and
 continue broiling until cooked through.  I did not make the tahini
 sauce--instead I used homemade buttermilk salad dressing.  We used to eat at
 this place in Dhahran called Babba Habbas, and buttermilk dressing came
 closest to tasting like their sauce.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : The cone of meat, marinated in yogurt and seasoning, is layers upon
 layers of meat (lamb, beef or chicken) place on a spit and topped off with an
 onion and lemon.  The spit is placed vertically in front of an open flame.
  As the meat cooks it is turned.  The shawarma chef takes his sharp knife in
 hand and cuts off paper thin slices of cooked meat which drop into a waiting
 tray below.  The cooked meat, salad and yogurt or hot sauce are placed in the
 pocket of pita bread or on a long toasted roll.  Delicious!!!!!