Mix the slices of the meat with the lemon juice, cumin, paprika, turmeric, cinnamon, baharat, garlic, salt and black pepper and let sit at least 60 minutes.
Bowl
2
Heat the olive oil in the pan over high heat and fry the onion until golden and crisp at the edges. Transfer to a plate.
⚙ Pan-fryingStoveFrying pan
3
Add the meat and fry 3–4 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.
⚙ Adding to the hot fat and fryingStoveFrying 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
Return the onion in the last minute and stir.
5
Heat a dry pan over medium heat, and warm the pita in it.
⚙ Greased Flat PanStoveFrying pan
6
Spread in the pita the tahini, arrange in it the shawarma and the tomatoes and pickles, roll up and serve immediately.
1179calories
82 gprotein
54 gcarbs
67 gfat
● protein 28%● carbs 19%● fat 53%
Per serving (514 g), of 4 servings
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Tahini sauce: measured in cup in this recipe: 1 cup = 240 g · 665 kcal per 100 g · More about Tahini sauce →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Pickles: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Pickles →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
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