Chicken or Beef Shawerma
1 / 2 kg chicken breast fillets or beef tenderloin, sliced in thin strips
1 large onion, thinly ringed.
1 cup fresh finely diced tomatoes
1 cup parsley leaves, chopped
1 cup vinegar
2 tablespoons vinegar, extra
2 tablespoons lemon juice Butter
Salt + pepper + allspice + ground nutmeg.
Sprinkle generously the strips with black pepper.
Marinate in cup of vinegar overnight in the fridge. Discard the marinade and drain well.
Melt a couple of tablespoons of butter in a large saucepan.
Stir fry the strips until slightly browned over high heat.
Add the extra vinegar and lemon juice.
Lower the heat and allow to cook.
In another saucepan, melt a tablespoonful of butter and add the onion. Stir only to wilt.
Drain from butter and add to strips. Stir and continue cooking.
Add a generous amount of black pepper and al spice.
Add salt to taste and a pinch of nutmeg.
Remove from heat and immediately stir in the tomatoes and parsley.
Divide pita loaves in halves by removing upper from lower parts.
Add to each half an amount of shawerma.
Sprinkle on top some tehina [ hommos] salad.
Roll bread cylindrically and serve
