Reviewed: Apr. 24, 2009

Had to tinker a bit with the Tahini sauce. Added extra garlic, garlic powder, salt, and some other spices to give it more pizazz. Otherwise very good

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Alli

Cooking Level: Expert

Home Town: Wellington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 10, 2009

I can't vouch as for the authenticity of the flavor I got, never having had authentic shawarmas, but it was very tasty, and less work than I thought it was at first. The other half absolutely loved it; the only changes I made was in using breast meat as opposed to thigh, and spinach in place of lettuce. The roommates thought it was fantastic, too, so this one will definitely be on the menu again.

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Canned Cannibal

Cooking Level: Intermediate

Living In: Galloway, Ohio, USA

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Reviewed: Oct. 27, 2008

Great flavor!

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KAGAMOI

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 3, 2008

Tasted very delicious but very light! I served with a cucumber salad.

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Jillian

Cooking Level: Beginning

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Reviewed: Aug. 12, 2008

This was really good. I haven't been out for this type of food to know what to compare it against, but I'll definately make it again.

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mwc115

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Reviewed: Aug. 4, 2008

Great recipe! I marinated the chicken overnight and cooked on the grill and it turned out awesome! I also brushed the pita with olive oil and put those on the grill for 90 seconds or so to get them nice and warm. Served with french fries and it felt like we were at my favorite Coney! Thanks for sharing.

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Matt W.

Cooking Level: Expert

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Reviewed: Apr. 17, 2008

I loved this recipe! I am always looking for more international recipes other than mexican and italian & this was fantastic. We used boneless chicken breasts & I added fresh mint to the sauce just because I love the taste of mint in greek food. Very good!

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gztg44

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2008

This was a really good shawerma recipe.. I think I'll try it next time with chicken breast instead of thighs, I don't like all the fat in the thighs, I wouldn't change a thing except that I would substitute 'mixed spices' with actual shawerma spices next time and see how it turns out, I found the tahini sauce to need a bit more lemon juice, it's not supposed to be thick. Otherwise very very good and super easy to make.

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NANNOUSE

Cooking Level: Intermediate

Living In: Waterdown, Ontario, Canada

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Reviewed: Feb. 20, 2008

I marinated the chicken overnight and it came out way too vinegary. After baking the chicken, the dish was very "beige." I ended up grilling the chicken on the stovetop. This was a good base recipe but needs some doctoring up....needs more flavor- like some garlic or cardamom.

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Pinky

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Reviewed: Jan. 28, 2008

I cut back on the vinegar per some suggestions, but perhaps too much. I was missing some of the more "exotic" spices, but it turned out well. I also grilled the pitas before filling them.

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Joe Mahoney

Cooking Level: Beginning

Home Town: Allentown, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Nov. 28, 2007

Very good recipe. I served it with toum. Make your own flatbread, it makes it fantastic! I am going to try it again with shawarma spice blend.

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ANDERSBS

Cooking Level: Expert

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Reviewed: Jun. 27, 2007

Yummy, thanks! And thanks for the baharat recipe, Marco Salmon, it was good.

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Lauryl

Cooking Level: Intermediate

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Reviewed: May 4, 2007

I made the recipe just as stated, except I didn't know what the mixed spice was, so I added "Greek spice" I had bought. I thought it tasted good and loved the tahini sauce. I would not marinate it next time, as I really couldn't taste any subtle marination flavors under the powerful tahini sauce, so I thought it was a waste of time to marinate. Overall very good though!

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wendy

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 6, 2007

I marinaded the chicken for about 12 hours, but wish I'd left it longer. A little more cardamom wouldn't have hurt either. We thought it was good but not amazing. I'd be interested to try it at a restaurant though.

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 2, 2007

This was absolutely incredible! Used rice vinegar instead of malt and only marinated for 15 min or so, but the combination of the tangy chicken with the yogurt sauce was unbelievable. Reminded me so much of NYC except this was FRESH.

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YONDERBOY777

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Reviewed: Dec. 29, 2006

Very good! I think the only thing I would do differently next time is finish it off on the grill - I'd like the chicken to have a crispy exterior. But the flavor was great. Thanks!

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 6, 2006

My chicken would not cook in the marinade, perhaps because it went straight from the refrigerator to the oven. I had to transfer it to a wire rack and finish it off at 400F. Other than that hitch, the shawarma turned out nicely and the tahini sauce was very tasty. I look forward to trying this recipe with lamb. Thank you for sharing.

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maplebook

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Reviewed: Sep. 17, 2006

That was one of the best recipes to try. i come from the Arab world and i know what an authentic Shawerma is. And this is one but with one little modification which is replacing the chicken with beef. Cuz where i come from we eat tahini with the meat shawerma and garlic mayomaise with the chicken one. it was fantastic.

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