Comments on: The Chronicles of Shawarma: Book III http://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 13 Feb 2012 03:04:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: SaltShaker » Blog Archive » The Chronicles of Shawarma: Book IV http://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii/comment-page-1#comment-183161 SaltShaker » Blog Archive » The Chronicles of Shawarma: Book IV Sat, 16 May 2009 21:07:29 +0000 http://www.saltshaker.net/?p=1775#comment-183161 [...] Buenos Aires - Continuing on with the search for the ultimate shawarma in town, though it’s going to be awfully hard to top the one from Medio Oriente. [...] [...] Buenos Aires – Continuing on with the search for the ultimate shawarma in town, though it’s going to be awfully hard to top the one from Medio Oriente. [...]

]]> By: Marc http://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii/comment-page-1#comment-176664 Marc Mon, 29 Dec 2008 14:47:10 +0000 http://www.saltshaker.net/?p=1775#comment-176664 Although I have yet to try sliced meat, I have used Alton Brown's gyro meat recipe quite a few times--either cooked in an oven(what the recipe calls for) or with a vertical rotisserie. Very tasty. <a href="http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe/index.html" rel="nofollow">recipe here</a> Although I have yet to try sliced meat, I have used Alton Brown’s gyro meat recipe quite a few times–either cooked in an oven(what the recipe calls for) or with a vertical rotisserie. Very tasty.

recipe here

]]> By: dan http://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii/comment-page-1#comment-176652 dan Mon, 29 Dec 2008 11:06:03 +0000 http://www.saltshaker.net/?p=1775#comment-176652 Honestly I've never tried making any, but it seems like you could. After all, these days, most of those vertical roasters are electric rather than some sort of flame anyway. I did a quick online search for "shawarma recipe" and there are plenty that pop up, though I wouldn't begin to know which to recommend. It looks like, to me, that common factors are very thin sliced meat (beef, lamb, or chicken), and several hour to overnight marinating in a mix of either yogurt or olive oil and spices - the mix of those varies wildly from recipe to recipe that I saw. The most common cooking technique mentioned was spreading the pieces in a single layer in a pan under the broiler (or using a grill if you have one). I can't see why it wouldn't make a passable imitation if you get a good marinade going and do that. I have made fresh pita bread before, and defer to <a href="http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm" target="_blank" rel="nofollow">this recipe</a>. Honestly I’ve never tried making any, but it seems like you could. After all, these days, most of those vertical roasters are electric rather than some sort of flame anyway. I did a quick online search for “shawarma recipe” and there are plenty that pop up, though I wouldn’t begin to know which to recommend. It looks like, to me, that common factors are very thin sliced meat (beef, lamb, or chicken), and several hour to overnight marinating in a mix of either yogurt or olive oil and spices – the mix of those varies wildly from recipe to recipe that I saw. The most common cooking technique mentioned was spreading the pieces in a single layer in a pan under the broiler (or using a grill if you have one). I can’t see why it wouldn’t make a passable imitation if you get a good marinade going and do that. I have made fresh pita bread before, and defer to this recipe.

]]> By: Ken Sternberg http://www.saltshaker.net/20081226/the-chronicles-of-shawarma-book-iii/comment-page-1#comment-176643 Ken Sternberg Mon, 29 Dec 2008 05:53:54 +0000 http://www.saltshaker.net/?p=1775#comment-176643 Dan, I am wild about shawarma. Is it possible to make anything approaching reasonable quality in a home kitchen? I don't have one of those vertical slow-roast turning gizmos, but I'd love to try making some. Dan, I am wild about shawarma. Is it possible to make anything approaching reasonable quality in a home kitchen? I don’t have one of those vertical slow-roast turning gizmos, but I’d love to try making some.

]]>