Al-Ahram Weekly Online 11 - 17 October 2001 Issue No.555
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Chicken or beef shawerma

By Moushira Abdel-Malek

Ingredients:

1/2kg chicken breast fillets, or beef tenderloin (sliced in thin strips)
1 large onion (thinly ringed)
1 cup fresh finely diced tomatoes
1 cup parsley leaves (chopped)
1 cup vinegar
2tbsp vinegar (extra)
2tbsp lemon juice
butter
salt + pepper + allspice + ground nutmeg

Method:

Sprinkle generously the strips with black pepper. Marinate in cup of vinegar overnight in the fridge. Discard the marinade and drain well. Melt a couple of tablespoons of butter in a large saucepan. Stir-fry the strips until slightly browned over high heat. Add the extra vinegar and lemon juice. Lower the heat and allow to cook. In another saucepan, melt a tablespoonful of butter and add the onion. Stir only to wilt. Drain from butter and add to strips. Stir and continue cooking. Add a generous amount of black pepper and allspice. Add salt to taste and a pinch of nutmeg. Remove from heat and immediately stir in the tomatoes and parsley. Divide pita loaves in halves by removing upper from lower parts. Add to each half an amount of shawerma. Sprinkle on top some tehina salad. Roll bread cylindrically and serve.

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