JUNE 2020 33
7 8
CARVE SHAWARMA
Hold chicken shawarma upright on a cutting
board. Starting at the top, slice downward into
thin strips, rotating shawarma with each cut.SERVE
Tuck chicken and mushrooms in pitas with
tomato, cucumber, parsley, and hot sauce. Serve
with Lemon-Garlic Tahini Sauce (recipe at right).6
GRILL SHAWARMA AND MUSHROOMS
Sear shawarma over direct heat, turning often, until sizzling and charred. Move to indirect heat, and
gently roast shawarma, turning often, until center is juicy and tender. Grill marinated mushrooms
over direct heat until crispy, then finish cooking over indirect heat until tender.SHAWARMA BY ANY
OTHER NAME
DONER KEBAB
Doner kebab–chile-and-spice-
scented beef, chicken, or lamb–is
the first-known vertically roasted
meat, originating in Istanbul in
the 19th century.
AL PASTOR
Typically made of pork, this
Mexican take uses achiote, garlic,
and pineapple to create a tender,
aromatic taco filling.
GYRO
Shaped on a spit, this ground
lamb seasoned with Greek herbs
falls somewhere between the
texture of sausage and meatloaf
and is shaved to order for
sandwiches.Lemon-Garlic Tahini
Sauce
TOTAL 5 MIN
MAKES ABOUT 1^2 / 3 CUPSWhisk together 1 cup tahini, 2
teaspoons lemon zest and 3
tablespoons fresh lemon
juice, 1 teaspoon grated gar-
lic, 3 / 4 teaspoon kosher salt,
and^1 / 4 teaspoon smoked
paprika in a medium bowl
until smooth. Whisk in^3 / 4 cup
warm water, adding up to an
additional^1 / 4 cup warm water
and whisking until sauce is
smooth and desired consis-
tency is reached. Sauce can
be made up to 3 days ahead
and stored in an airtight con-
tainer in refrigerator. Loosen
sauce with additional warm
water, if needed.FW_0620_Handbook.indd 33 FINAL 4/16/20 11:35 AM