Shawarma.... Gyros.... Delicious!!!!

In Mexico you see "trompos" all over and they sell wonderful food. Tacos al Pastor is one of THE yummiest things I've ever eaten IF done the right way, plenty of imitations and when you have the real thing, you know it! Shawarma is like this too. Flavorful, juicy and great but it also has to have the "taste" that's authentic or else it's just a poor imitation and that's never a good thing. This is a Middle Eastern specialty so why are there so many of these in Mexico? Well, the Moors took over our country for over 300 years and left us with more than just this one particular dish.... lots more exotic and amazing one's too, but today we'll focus on this one.

Ok, what is a "trompo"? The translation is "top", like the kind you played with as a child (or maybe you still do- I have a lovely little wood one I keep around that I absolutely love!).... Meat is marinated then loaded onto the "top" so it resembles the shape of it only made out of meat. Then the meat is cut, on the outside as it sizzles while cooking, and placed on the tortilla or bread, topped with vegetables and you eat it.

Don't confuse Gyros with Shawarma's either, while similar, they are not the same. Gyros are Greek while Shawarma's are from most of the Middle Eastern countries, different spices and meat. Gyros should be lamb/beef while Shwarma's are never beef and only sometimes lamb. There are also country to country differences to account for. They, along with the Mexican version of Tacos al pastor, all derive from the Turkish Ottoman's creation of the "doner kabob" which was done horizontally on the spit in front of the fire in the hearth and then evolved into the vertical spit we now know. Hey, I don't care where it came from, all I care about is that I've loved it forever and have Gyros or Shawarma's whenever I see one that deserves my respect. They are awsome!

So what does it take to make your very own? This is a Cairo version, but every bit as wonderful as its sister recipes.... Here's the run down:

AUTHENTIC SHAWARMA.- Amazing, incredible and worth making!!!!!

1lb lamb meat (leg is ideal), beef or chicken cut into thin steaks (milanesa)
Arab flatbreads (khoubz araby), pitta breads or large flour tortillas (fresh Pita is amazing!)

The marinade:
juice from 1 lemon
2 tablespoons of white wine vinegar
1 teaspoon finely grated lemon zest
1 teaspoon of ground cinnamon
1 teaspoon of ground allspice
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1/2 teaspoon of ground cardammon
3 finely ground pieces of mastic (in Middle Eastern markets)
1 onion, peeled and grated
3 tablespoons of olive oil
5 tablespoons of finely chopped parsley

The salad:
1 red onion, peeled and sliced very fine
3 tomatoes roughly diced
1/2 cucumber finely diced
1 small iceberg lettuce chopped or shredded
1 green pepper finely sliced
1 teaspoon of sumac (in Middle Eastern markets)
1 tablespoon of finely chopped fresh mint
1 tablespoon of olive oil

Mix the marinade ingredients in a large bowl, then add the meat and mix again really well.Marinade the meat in the fridge for at least 24 hours, stirring occasionally.The next day take the meat from the fridge an hour before cooking, place in a sieve and drain the excess fluids.Cover the meat and leave in a cool place out of direct sunlight. Mix the salad in a bowl and add in 1 tablespoon of olive oil and the sumac. Place the meat under a hot grill / broiler or on top of a hot barbeque for a few minutes on each side, until cooked. Warm the flat bread or pitta and place the cooked meat on the bread. Sprinkle the salad over the meat.  Sprinkle the tahini over the salad. Enjoy!
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VEGETARIAN SHAWARMA.- Just as amazing as the meat one, but no meat in sight! Everyone loves it!

1/2 cup black beans, cooked
1/2 cup pinto beans, cooked
1/2 cup Sour cream
3 tablespoons red pepper, fried and diced
1/2 Onion, diced
3 whole garlic cloves
Pinch Sugar
1 Teaspoon Vegetable oil
Lime Juice (to taste)
Chili powder (to taste)
1 Minced fresh mild chilli
1 teaspoon Smoked Paprika
3/4 teaspoon Coriander Powder
1/2 teaspoon cumin powder
Good pinch of salt

The Filling
1/2-1 Sliced Iceberg lettuce
4-8 Grated carrots
1/2 finely sliced onion 

The Bread
Large soft flour tortillas, pitta bread or arab flatbread (khoubz araby).

Place frying pan on medium-high heat and add the vegetable oil. Add the diced pepper, garlic and onion, fry until soft, 2-3 minutes. Add the sugar to the onion and peppers until lightly caramelized. Remove pan from heat.

Take beans, sour cream, diced chili, salt and spices and add to a food processor. Add the pepper, onion and garlic. Turn on food processor and grind the mix to a rough paste. Remove paste from processor. Taste the paste, add lime juice and add more seasoning to taste, mixing by hand.

Lightly heat bread and slice open if required. Spread the paste on the bread. Add lettuce, carrot and onion. Roll, fold or wrap & Enjoy!
NOTE: For a change you can make a nice change to slice and fry some mushrooms in the pan after removing the garlic, onion and pepper – Add a little tikka powder or chilli powder while cooking and then place the cooked mushrooms into  the finished vegetarian shawarma. Add other vegetables as desired. ******************************

TZATZIKI SAUCE.- Not just for Gyros or Shawarma's but almost anything at all! 3 cups Greek Yogurt (or regular plain yogurt, see note below)
 

juice of one lemon (about 3 Tablespoons)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 Tablespoon kosher salt for salting cucumbers
1 Tablespoon finely chopped fresh dill (can use mint leaves for a slightly different taste)
Kosher salt and fresh ground black pepper to taste

If you don't have Greek yogurt, strain plain yogurt as described below. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 Tablespoon salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
NOTE: If you don't have Greek Yogurt then use regular (not lowfat) yogurt. Place in a fine colander with 2 coffee filters and then put the yogurt on, allow to drain for at least 2 hours so it will get nice and thick. Be sure to notice how much liquid drains off, should be about 2 Tablespoons or more. This sauce is excellent with fish, chicken, on sandwiches, in salads and I'm sure you will find other uses for it as well.
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I should also mention that you could make the Shawarma meat into meatballs like in the very first photo  (I love these!!!!), roast them in the oven until nice and browned and then put them in the Pita bread. But, if you happen to have a spit roaster (you lucky devil!) or have a rotisserie, you could make it even better. A char-grill also works well since it gives the meat that "extra" flavor that enhances food. But in any case, this is an amazing meal, perfect for watching the game, hosting a party or as part of your sandwich repertoire. Hope you will try it!