Appetizers
Deconstructed Shawarma with Green Tahini Sauce
Longboard Vineyards
5 Fitch Street
Healdsburg, CA 95448
longboardvineyards.com
- RECIPE YEAR: 2016
- RECIPE BY: Tal Fichtelberg and Oded Shakked
- YIELD: Serves 8
- PAIRS WELL WITH: Longboard Syrah
When I take my children to visit family in Israel, we normally race to the nearest shawarma stand no matter what time of day it is. The first bite makes you feel like home. Here we try to adapt the flavors and textures to our favorite wine, the Longboard Syrah. You can find shawarma spice in specialty stores or online.
Chicken Shawarma
Ingredients:
- 2 pounds boneless chicken thighs
- 2 teaspoons shawarma spice
- 1/2 head garlic, cloves crushed
- 2 tablespoons olive oil
- Salt, to taste
- 3 ounces lamb fat (from butcher or trimmings)
Directions:
To prepare the chicken shawarma, rinse the chicken thighs and pat dry. Cut into pieces 1 to 2 inches long and place in a large bowl. In a small bowl, stir together the shawarma spice, garlic, olive oil and a pinch of salt. Add the spice mixture and the lamb fat to the chicken and mix well. Cover and refrigerate overnight. Prepare a medium-hot fire in a grill, or preheat a broiler. Grill or broil the chicken until cooked through. Transfer to a platter.
Green Tahini Sauce
Ingredients:
- 1/2 cup raw tahini
- Juice of 1/2 lemon
- 2 garlic cloves, crushed
- 1 bunch fresh flat-leaf parsley, leaves picked
- 1 cup water, plus more as needed
- 1 teaspoon salt, plus more, to taste
Directions:
To prepare the tahini sauce, in a food processor, combine the tahini, lemon juice, garlic, parsley, water and salt and process until smooth. Adjust the seasoning with salt and add more water as needed to achieve a fluid consistency.
Pita Chips and Serving
Ingredients:
- Pita bread rounds
- Salt and freshly ground pepper, to taste
- Olive oil for brushing
- Chopped fresh flat-leaf parsley for garnish
Directions:
To prepare the pita chips, cut each pita round into 8 small triangles. Season with salt and pepper and brush with olive oil. Grill or bake until crisp. Place the shawarma meat on the pita chips, drizzle each with a small amount of the tahini sauce and garnish with parsley. Serve immediately.
