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Shawarma
Serves 8

1 cup yogurt
2 Tbsp. lemon juice
4 cloves garlic, minced
1/2 tsp hot pepper sauce
1 Tbsp vinegar
1 Tbsp onion, finely minced
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp ground mace
1/2 tsp salt
2 lbs. beef, lamb or chicken, very thinly sliced
1 cup Tahini (sesame seed paste)
1 clove of garlic, minced
1 tsp lemon juice
2 Tbsp parsley, chopped
1/2 cup water (approximately)
Pita bread
1 medium tomato, sliced
1 medium onion, sliced

Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion,
black and cayenne pepper, mace and salt. Add meat and marinate
overnight.

Place the marinated meat in a barbeque cage and cook over hot coals
for 15 minutes. OR cook on slotted broiler pan in oven on broil
for 3 minutes, turn and continue to broil until cooked through.

Combine tahini, garlic, lemon juice and parsley until it is of a
creamy texture, Add water if necessary. Place the cooked meat,
sliced tomatoes and onions in pita bread and pour on the tahini
mixture as desired.

Substitutions: You can substitute Ranch or buttermilk salad dressing
for the tahini sauce.

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11 of 15 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Entrées/Lamb/Shawarma 01, January 19, 2004 - 04:37 PM
Reviewer: Laura from Argentina, Buenos Aires
This recipe really taste amazing, I made half recipe with beef and the other half with chicken. Tahini sauce is delicious. I used homemade flour tortillas instead of pita bread. I add lettuce too with the onions and tomatoes. After cooked I cut the meat in thin strips.

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4 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Pretty good but..., June 14, 2004 - 03:09 PM
Reviewer: Ben from Ottawa, Canada
2 Things: 1) Although this is a decent recipe, it pales in comparison to local Lebanese eateries that make Shawarma's. No comparison. 2) I actually found mixing half/half Tahini and Ranch dressing was better than just Tahini for the sauce. Just my humble opinion.

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