Shawarma

An easy hack to make a meat filling resembling Libanese Shawarma in taste (as served in Copenhagen):

Make a marinade with:

• 2.5dl yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic -- minced
• 1 teaspoon chili sauce (I use sambal oelik)
• 1 tablespoon vinegar (I use balsamico)
• 1 small onion -- finely minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mace ("muskatnød")
• 1/2 teaspoon salt
• dried chili powder to taste

And mix with 1Kg sliced chicken or minced beef, veal or lamb (overnight or as long as possible). Fry at high temperature in liberal amounts of olive oil.

Note: for at få den gode grillede smag, så varm en solid stål-pande op til ca. 200grader (ca. når olivenolie begynder at ryge) og brun en skefuld kød af gangen.