1 kg chicken thigh, sliced. Can also be beef (flank steak for example), lamb etc
1 cup tahini
½ cup lemon juice
1 cup water
½ teaspoon salt
1 head iceberg lettuce, finely chopped
2 pints cherry tomato, halved
1 pint mini cucumber, sliced
2 onions, sliced
2 cups pickled turnip
1 cup pickles, sliced
1 cup toum (garlic sauce)
12 pitas, or 36 mini pitas for entertaining
Hot sauce to taste
Marinade at least 4 hours, but overnight is best. Remove, season with salt and broil 8-10 mins to achieve that charred, off the spit feel. Cook through and toss every few minutes to avoid burning if necessary.
For a quick cook, broil with lamb chops. Marinate in a shallow baking dish (or bowl, as long as you coat in the marinade).
After it marinates, bring to room temperature. Broil for a few minutes on each side (5 - 6 inches from the heat, if too close it will burn before cooking). Ideally you want a nice char, but have a hint of colour.
To make tahini sauce, combine all ingredients.
Then, slice the meat off the bone and start building the shawarma sandwiches with the various ingredients.