Sharwarma with Toum Sauce

Name: Sharwarma with Toum Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1.5 lb chicken breasts; 1.5 lb beef; 0.25 cup vinegar; 1 cup Greek yogurt; 2 garlic cloves; 1 tsp pepper; 0.5 tsp salt; 3 cardamom pods; 1 tbsp allspice; 0.333 cup lemon juice; 5 garlic cloves; 1 egg white; 1 cup canola oil; 0.333 cup lemon juice; 1 pinch salt; 2 tbsp ice water; 3 dill pickle spears; 0.5 onion; 1 tomatoes; 2 tsp sumac; 6 piece pita bread

A Lebanese sauce of chicken, beef and greek yogurt, warmed with cardamom and allspice.

ساعة و30 دقيقة · تكفي 6 أشخاص · متوسط

طريقة التحضير

ابدأ وضع الطهي

الوقت: التحضير 45 دقيقة · الطهي 45 دقيقة · الإجمالي ساعة و30 دقيقة
الصعوبة: متوسط

1
Cut meat into small 1 inches strips. Add marinade ingredients. Allow to marinate; overnight is best. Cook meat in saucepan, medium heat for 45min. If becomes dry, add a little water as needed. Do not overcook.
45 دقيقة
2
While meat is marinating, make sauce. Put garlic, salt and 1/4 of lemon juice in blender. Blend on medium then scrape sides. Add egg white, blend on medium. Add half the oil slowly pouring a steady stream. The sauce should emulsify. If it hasn't and looks like it's split, remove half, add another egg white, blend while pouring the half you removed. Switch to slow and add rest of lemon juice then rest of oil slowly. Add 1-2 T water and it should turn creamy and fluffy.
3
Best if sauce also sits in fridge overnight. Will keep for 1-2 weeks, sometimes longer. Cut pickles in one inch thin pieces. Slice onion thinly. Slice then half tomato slices.