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 Living In: Denver, Colorado, USA
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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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Carol

	Cooking Level: Expert Home Town: Amman, Amman, Jordan Living In: Dubai, Dubai, United Arab Emirates
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Reviewed: Jul. 24, 2006

The marinade was great! I also added pickled turnip and some parsely to the pita before serving.

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Colle1979

	Home Town: St. Boniface, Manitoba, Canada Living In: Kingston, Ontario, Canada
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Reviewed: May 20, 2006

good recipes...i like it

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Estherlita Suryoputro

	Cooking Level: Expert Home Town: Bontang, Kalimantan Timur, Indonesia Living In: Abu Dhabi, Abu Dhabi, United Arab Emirates
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