This is the perfect meal for a Sunday night. Prep was minimal, marinade was quick to make and assemblage (I love that word), was equally uncomplicated. Uncomplicated is good.
And, I gotta say, Middle Eastern food is so damn good. Lemons, tomatoes, garlic, onions, cinnamon, cardamom, nutmeg, cayenne all combined for a heady sensory experience: the smell and color of the spices are exotic and deeply rich, and the tastes concurrently complex, light, and warm.
|I used jalapeño peppers as a topping for the Shwarma,|
but if you don't like your food hot, omit them.
|After marinating the meat, grill or broil it, but|
do not overcook or you'll a tough and chewy shwarma.
|Yogurt cools the heat of the spice and jalapeños;|
marinated eggplant and tomatoes add zest
and richness to the shwarma.
|Mixed Grill - Lamb and Chicken Shwarma|
- 1/2 pound lamb, cut into strips
- 1/2 pound chicken breast, cut into strips
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. black pepper
- 1/2 tsp. cayenne
- 1/2 tsp. 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 picked eggplant (optional - I used marinated eggplant)
- 3 serrano or jalapeño peppers, stems and seeds removed, chopped
- Yogurt to taste
- Place the meat in a glass bowl.
- In another bowl, combine the spices, salt, garlic, Onion bay leaf, lemon jice 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 grill until done - about 10 minutes, turning often.
- Divide the meat into the pita bread sections, add tomatoes, eggplant, peppers and a tablespoon or more of the yogurt.
Final Assessment: Slammin'