Mixed Grill Shwarma Sandwiches

Mixed Grill Shwarma Sandwiches Recipe from Jordan | Lamb & Chicken Breast

Region / culture: Jordan | Preparation time: 2 hours | Cooking time: 10 minutes | Servings: 6

Introduction

Mixed Grill Shwarma Sandwiches are a delicious and flavorful Middle Eastern dish that combines marinated meat with a variety of spices and seasonings. This dish is perfect for a quick and easy meal that is sure to satisfy your taste buds.

History

Shwarma is a popular Middle Eastern dish that originated in the Levant region. It is traditionally made with marinated meat that is cooked on a vertical rotisserie and then sliced thinly. The meat is typically served in a pita bread or flatbread with a variety of toppings and sauces.

Ingredients

0.5 lb (227 g) lamb meat, cut into strips
0.5 lb (227 g) chicken breast, cut into strips
0.5 tsp ground cardamom seeds
0.5 tsp ground cinnamon
0.5 tsp ground nutmeg
0.5 tsp ground black pepper
0.5 tsp ground cayenne
0.5 tsp salt
3 cloves garlic, minced
0.5 onion, minced
1 bay leaf
0.5 cup lemon juice
0.5 cup red wine vinegar
6 large sections pita bread
2 tomatoes, chopped
6 slices pickled eggplant (optional)
3 serrano or jalapeño chiles, stems and seeds removed, chopped
yogurt to taste

How to prepare

Place the meat in a glass bowl.
In a separate bowl, combine the spices, salt, garlic, onion, bay leaf, lemon juice, and vinegar. Stir well and pour the mixture over the meat.
Marinate the meat in the refrigerator for at least 2 hours.
Remove the meat from the marinade and pat it dry.
Grill the meat over a hot charcoal or gas fire until it is cooked through, approximately 10 minutes, turning it often.
Divide the meat into sections of pita bread. Add tomatoes, pickled eggplant if desired, chiles, and a tablespoon or more of yogurt.

Variations

Use lamb or beef instead of chicken for a different flavor.
Add grilled vegetables such as bell peppers and onions to the sandwiches.
Serve the shwarma meat over a bed of rice or couscous instead of in a sandwich.

Cooking Tips & Tricks

Make sure to marinate the meat for at least 2 hours to allow the flavors to fully develop.

- Grill the meat over a hot fire to achieve a nice char and smoky flavor.

- Serve the shwarma sandwiches with a side of hummus, tabbouleh, or a fresh salad for a complete meal.

Serving Suggestions

Serve the Mixed Grill Shwarma Sandwiches with a side of hummus, tabbouleh, or a fresh salad.

Cooking Techniques

Grill the meat over a hot charcoal or gas fire for the best flavor.

Ingredient Substitutions

You can use different types of meat such as lamb, beef, or even tofu for a vegetarian option.

Make Ahead Tips

You can marinate the meat ahead of time and store it in the refrigerator until ready to grill.

Presentation Ideas

Serve the Mixed Grill Shwarma Sandwiches on a platter with a garnish of fresh herbs and a drizzle of tahini sauce.

Pairing Recommendations

Pair the Mixed Grill Shwarma Sandwiches with a glass of chilled white wine or a refreshing mint lemonade.

Storage and Reheating Instructions

Store any leftover shwarma meat in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Mixed Grill Shwarma Sandwiches contains approximately 300 calories.

Carbohydrates

Each serving of Mixed Grill Shwarma Sandwiches contains approximately 30 grams of carbohydrates.

Fats

Each serving of Mixed Grill Shwarma Sandwiches contains approximately 10 grams of fats.

Proteins

Each serving of Mixed Grill Shwarma Sandwiches contains approximately 25 grams of proteins.

Vitamins and minerals

Mixed Grill Shwarma Sandwiches are a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains wheat (bread) and dairy (yogurt) allergens.

Summary

Mixed Grill Shwarma Sandwiches are a balanced meal that provides a good mix of carbohydrates, proteins, and fats. They are also a good source of vitamins and minerals.

Summary

Mixed Grill Shwarma Sandwiches are a delicious and flavorful Middle Eastern dish that is perfect for a quick and easy meal. With a mix of marinated meat, spices, and seasonings, these sandwiches are sure to satisfy your taste buds. Serve with a side of hummus, tabbouleh, or a fresh salad for a complete meal. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always loved trying new dishes and experimenting in the kitchen, so when my friend Sarah gave me the recipe for Mixed Grill Shwarma Sandwiches, I couldn't wait to give it a try.

Sarah had learned how to make the sandwiches from her grandmother, who had picked up the recipe during her travels in the Middle East. I was intrigued by the combination of flavors and spices in the dish, and I knew that I had to learn how to make it myself.

I invited Sarah over to my house one afternoon so that she could show me how to make the Mixed Grill Shwarma Sandwiches. As soon as she arrived, we got to work in the kitchen, gathering all of the ingredients we would need.

The first step in making the sandwiches was to marinate the meat. We used a mixture of yogurt, lemon juice, garlic, and a blend of Middle Eastern spices to season the chicken and lamb. The aroma of the marinade filled the kitchen, making my mouth water in anticipation.

While the meat was marinating, Sarah showed me how to make the traditional tahini sauce that would be drizzled over the sandwiches. We blended together tahini paste, lemon juice, garlic, and water until the sauce was smooth and creamy. The tangy flavor of the tahini complemented the savory meat perfectly.

Next, we prepared the vegetables for the sandwiches. We thinly sliced cucumbers, tomatoes, and red onions, and tossed them in a simple vinaigrette made with olive oil, vinegar, and fresh herbs. The bright colors of the vegetables added a pop of freshness to the dish.

Once the meat had finished marinating, we grilled it over high heat until it was perfectly charred and tender. The sizzling sound of the meat cooking on the grill filled the air, creating an enticing aroma that drew me closer to the stove.

As the meat cooked, Sarah showed me how to assemble the sandwiches. We toasted pita bread until it was warm and slightly crispy, then spread a generous dollop of tahini sauce on each piece. We layered the grilled meat on top of the sauce, then piled on the marinated vegetables, creating a colorful and flavorful sandwich.

I took a bite of the Mixed Grill Shwarma Sandwich and was immediately transported to the bustling markets of the Middle East. The tender meat, tangy tahini sauce, and crisp vegetables created a perfect balance of flavors and textures that left me craving more.

After Sarah left, I made the sandwiches again and again, tweaking the recipe to suit my own tastes. I added a pinch more garlic to the marinade, a sprinkle of sumac to the vegetables, and a dash of hot sauce for an extra kick.

Each time I made the Mixed Grill Shwarma Sandwiches, I felt a sense of pride and accomplishment. The recipe had become a staple in my kitchen, a dish that I would make for family gatherings, dinner parties, and lazy Sunday afternoons.

I shared the recipe with my own grandchildren, passing down the tradition of cooking and sharing meals with loved ones. As I watched them take their first bite of the Mixed Grill Shwarma Sandwiches, I knew that I had created a dish that would endure for generations to come.