Homemade Meat Shawarma with homemade pickled cucumbers – Gluten-free version

👨‍🍳 Method

For the Shawarma

1. 1
   Coat the slices of the meat in a mixture of the olive oil, lemon juice, cumin, paprika, hot paprika, turmeric, cinnamon, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour, preferably overnight.

   BowlRefrigerator
2. 2
   Heat a heavy pan over high heat.

   StoveFrying pan
3. 3
   Add the meat and fry 4–6 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.

   StoveFrying pan

   💡Sear in batches in a scorching pan: a crowded pan cools down, and the chicken steams instead of browning.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Thin the raw tahini with water and the rest of the lemon juice until it becomes a sauce.

   Bowl
5. 5
   Heat a dry pan over medium heat, and warm the gluten-free bread in it.

   StoveFrying pan
6. 6
   Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.

   Jar

   💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
7. 7
   Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
8. 8
   Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.

   💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
9. 9
   Move to the fridge: the cold stops the fermentation.

   Refrigerator
10. 10
    Spread in the gluten-free bread the tahini, arrange in it the shawarma and the tomatoes, red onion and pickles, roll up and serve immediately.