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Chicken Shiwarma chicken, eggs, indian, middle east 2 kg boned chicken breasts 1 1/2 cup vegetable oil 2 cup fresh lemon juice 1 table spoon of ground seven 1 spices* 1 dash of salt 1 teaspoon ground allspice 1 dash of white ground pepper 1 little dash of mastic 1 (mistaka, as in gum) * a 17th century tradition: Ground cinnamon, gloves, nutmeg, cumin, coriander, black pepper and allspice. Cut chicken breasts in julienne, mix all the ingredient together well, cover and marinate in the refrigerator for 24 hours. Put into a baking pan, preheat oven at 250 C, cook for 45 minute, or until done to taste. In a blender put slightly fried potatoes, garlic, lemon juice, dash of salt, and olive oil. Blend and serve with Shawarma. That was the shorter method, the book has other recipes for this sauce. This recipe is taken from our "Arabic Cuisine" cook book in Arabic, I am translating on the fly: The Arabic version of the book is on the market, the Multi-lingual multimedia CD is coming out soon. Enjoy... Check my Web Site for more Ideas. George N. Hallak gnhbos@aol.com (GnhBos) soc.culture.lebanon Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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