Thankfully, the food got great reviews, especially the tahini sauce and the naan. We marinated the chicken for about 6 hours before we cooked it. We did not have time for the vegetables, but that's just fine because at the gathering there was many different types of food. My husband and I researched this recipe as soon as we were asked to help out, trying to find the Arabian type spices. I've now come to feel that Arabian spiced items are half way between Greek and Indian, because it uses many spices used in Indian cooking but it is very parred down and quite simplistic like Greek. If you notice, the recipe below calls for "mixed spices" however does not state what they are. Hence, we were on the hunt to find what spices to are to be used in Shawarma. Now, there are many different versions of the recipe and after looking at many of them, we saw two spices that were in every one- mace and allspice. So those are what we used. We are very happy with how it turned out. While I did not get photos from the gathering, there was plenty of left overs, so I will be posting once I've cleaned my kitchen...
Until then, happy eating, enjoy your friends, and don't be afraid to try something new- you just might be surprised!
P.S. The Naan did not survive for photos... But some chicken shawarma did:
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