Shawarma
The Quirky Foodster Team
Ingredients
- Chicken thighs or lamb, thinly sliced — 600 g (1.3 lb)
- Yogurt — 3 tbsp
- Olive oil — 2 tbsp
- Garlic, minced — 2 cloves
- Baharat spice blend — 1 tsp
- Ground cumin — 1/2 tsp
- Paprika — 1/2 tsp
- Juice of 1 lemon
- Salt, — to taste
- Khubz (flatbread) — 4 pieces
- Sliced tomato, cucumber and pickles, to serve
- Garlic sauce (toum) or tahini sauce, to serve
Method
- Combine the yogurt, olive oil, garlic, Baharat, cumin, paprika, lemon juice and salt to make a marinade.
- Toss the sliced meat in the marinade and refrigerate for at least 2 hours, or overnight for best flavour.
- Heat a frying pan or grill over medium-high heat.
- Cook the marinated meat in batches for 5-6 minutes, stirring often, until browned and cooked through.
- Warm the khubz briefly.
- Fill each khubz with the cooked meat, sliced tomato, cucumber and pickles.
- Drizzle with garlic sauce or tahini sauce, wrap, and serve immediately.
Introduction: Thinly sliced, spit-roasted marinated meat, wrapped in flatbread with vegetables and sauce.
Cultural Background: Shawarma is one of the most popular street foods across Saudi Arabia, marinated meat traditionally roasted on a vertical spit and shaved thin, wrapped fresh with garlic sauce and pickles for a satisfying, portable meal.
Tips: Marinate the meat for as long as possible for the deepest flavour. Cook over high heat in batches to get a good sear rather than steaming the meat.
Variations: Add a sprinkle of sumac to the filling for tang; use a mix of chicken and lamb for a more traditional street-vendor flavour.
Storage: Store cooked meat in an airtight container in the refrigerator for up to 2 days; assemble wraps fresh.
Reheating: Reheat the meat in a hot pan until warmed through before assembling the wrap.
Nutrition: Approx. 480 kcal, 32 g protein, 40 g carbohydrate, 22 g fat per serving.
FAQs:
Q: Can shawarma be made without a vertical spit?
A: Yes, this pan or grill method replicates the flavour well for home cooking, though a spit gives more authentic charred edges.
Q: What sauce is traditionally used for shawarma?
A: Garlic sauce (toum) or tahini sauce are both classic accompaniments, chosen according to preference.
- Chicken thighs or lamb, thinly sliced — 600 g (1.3 lb)
- Yogurt — 3 tbsp
- Olive oil — 2 tbsp
- Garlic, minced — 2 cloves
- Baharat spice blend — 1 tsp
- Ground cumin — 1/2 tsp
- Paprika — 1/2 tsp
- Juice of 1 lemon
- Salt, — to taste
- Khubz (flatbread) — 4 pieces
- Sliced tomato, cucumber and pickles, to serve
- Garlic sauce (toum) or tahini sauce, to serve
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