RCI-SW.003.0050.001

Mixed Grill Shwarma Sandwiches

From Jordan come these delicious rolled and grilled sandwiches made from lamb, chicken, and Middle Eastern spices. If you want to substitute flour tortillas for the pita bread, we won't tell.

vegetarian
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Combine lamb strips, chicken breast strips, ground cardamom, ground cinnamon, ground nutmeg, ground black pepper, ground cayenne, and salt in a large bowl.
2
Add minced garlic, minced onion, and bay leaf to the meat mixture and toss until all meat is evenly coated with spices.
3
Pour lemon juice and red wine vinegar over the seasoned meat mixture, stirring well to ensure the marinade coats all pieces evenly. Cover and refrigerate for at least 30 minutes.
30 minutes
4
Remove the marinated meat from the refrigerator and let it come to room temperature for about 10 minutes before cooking.
10 minutes
5
Heat a large skillet or griddle over medium-high heat until very hot. Working in batches to avoid overcrowding, cook the lamb and chicken strips for 3–4 minutes per side until browned and cooked through, removing the bay leaf before cooking.
12 minutes
6
Warm the pita bread by placing each large pita on the hot skillet for 30 seconds per side, or wrap them in foil and warm in a 350°F oven for 5 minutes.
5 minutes
7
Chop the tomatoes and seeded serrano or jalapeño chiles; set aside in separate bowls.
8
Assemble each sandwich by laying a warm pita flat and spreading a thin layer of yoghurt on the inside surface.
9
Layer the cooked meat mixture down the center of each pita, dividing equally among the six sandwiches.
10
Top each sandwich with chopped tomatoes, chopped chiles, and pickled eggplant slices if using.
11
Fold the pita bread in half to enclose the filling and serve immediately while still warm.

What Makes This Variant Distinct

  • Original variant

Cuisines