Sharwarma With Toum Sauce

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 lbs chicken breasts, boneless skinless or
• 1 1/2 lbs beef
• 1/4 cup vinegar
• 1 cup greek yogurt
• 2 garlic cloves, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 3 cardamom pods
• 1 tablespoon allspice
• 1/3 cup lemon juice
• 5 garlic cloves
• 1 egg
• 1 cup canola oil or 1 cup sunflower oil
• 1/3 cup lemon juice
• 1 pinch salt
• 2 tablespoons ice water
• 3 dill pickle spears
• 1/2 onion
• 1 tomato
• 2 teaspoons sumac (optional)
• 6 pieces pita bread or 6 pieces flat bread

Recipe

• 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.
• 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 , 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 , 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.
• 4 cut pickles in one inch thin pieces. slice onion thinly. slice then half tomato slices.
• 5 add meat to bread then toppings and sauce and enjoy.