Reviewed: Jul. 3, 2006

I hoped that my Middle-Eastern husband would like this one, but he didn't. He found it to be too sweet. I thought it was ok, but it's just not the real thing.

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linda

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2006

This recipe was really good. I know it wasn't exactly traditional, but for someone just learning to cook, it was great. This time, I added homemade hummus. I think next time I'll add yogurt, onions, and maybe some peppers.

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Casey Marie

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

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Reviewed: Feb. 27, 2006

This tasted great for such a simple recipe. I was in the mood for Indian food, but didn't want to spend a lot of time cooking, and this was a great alternative!

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PCAVINE

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 11, 2005

Another good idea is going to Glatt (kosher) Markets and buying Shwarma powder. Chicken breast with olive oil and Shwarma powder are good mix when making Middle Eastern food taste authentic.

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Norma

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Reviewed: Apr. 13, 2005

I recommend cooking the chicken with chopped onions and garlic. Add a few whole cloves, just remember not to eat them. Add some chilli powder if you want it a bit hotter. Once the chicken has cooked through add either cream or coconut milk.

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KRISBEAWULF

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Reviewed: Apr. 5, 2005

You can easily clarify butter by slowly melting it in a frying pan and skimming off the solids that float on top of the clarified butterfat, though to prevent my regular butter from scorching I merely added some olive oil and fried the chicken in that. Though this recipe has nothing to do with authentic shawarma, it is quite flavorful and excellent accompanied by some fried onions and roasted peppers and asparagus.

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JUNGMAN

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Reviewed: Jul. 24, 2003

Very good and very easy to make. Like other reviewers I sauted an onion and green pepper with additional garam masala. Also, I didn't have clarified butter (I only had Country Crock and I wasn't sure how that would turn out clarified) so I used olive oil.

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INFERNO451

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Reviewed: Jul. 19, 2003

Make sure you REALLY scrub your frying pan when you're done making this. I made curry flavored pancakes the next morning by accident.

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Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

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Reviewed: May 28, 2003

I really liked this recipe. I have just tried mid-eastern cuisine recently and I really like it. I found garam masala and ghee (clarified butter) at a small Indian/Pakistani grocery store. I did add a little garlic salt. Next time I will try adding bell peppers and onion. Thanks for the recipe!

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SANDSTRESSM77

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Reviewed: May 9, 2003

We like Indian food but I found the garam marsala made us all sneeze when the chicken was cooking. Also rather dry. I won't use the recipe again.

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BRITGAL

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Reviewed: May 3, 2003

Shwarma is a middle eastern dish and this recipe though not traditional is very good. After the chicken is done saute sliced onion and green bell pepper in the clarified butter until onions change color to a light golden brown. Serve chicken with the sauted veggies rolled in warmed pita bread. Accompany this with some plain or spiced yogurt on the side and you have great meal. I went back and changed my ratings from 4 to 5 stars as this dish gets better everytime I make it. The last time I made it I served it with some hummus on the side and a green salad. Thanks for this easy yet outstanding recipe.

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NKASAM

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Reviewed: May 2, 2003

I served this dish to my non-Indian friends, and they loved it. I loved it for its ease in preparing. I did put in a bit of tamarind paste, though.

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raggedydog

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Reviewed: Feb. 25, 2003

This recipes is fantastic! It's easy to make and tastes fabulous - a nice change from day-to-day chicken. I ran out of garam masala and substituted with mutton masala - it tasted even better. Thanks Kathy!

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