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Shawarma – Chef Mehboob Recipe

INGREDIENTS

  • Shawarma
    Shawarma

    Chicken bust (boneless) 1/2 kilo

  • Clove (grinded) One teaspoon
  • Black pepper (grinded) 1tsp
  • Bright pepper (grinded) One teaspoon
  • Cinnamon (grinded, daar cheeni) 1 tsp
  • Environmentally friendly cardamom (grinded) 1/2 teaspoon
  • Salt 1 tbsp
  • Garlic 2 tablespoons
  • White-colored cumin seed products 1 tsp
  • Lemon juice (as necessary)

How to make Shawarma

  • Go ahead and take meats bits as well as deal with with plastic-type.
  • Defeat it with a roling pin, defeat to be able to tone and flatten the various meats.
  • Serve 2 tablespoons lemon juice inside a tray.
  • Dice your pickled cucumber.
  • Then add a new nip involving clove & white-colored cumin inside holder & blend.
  • Give a pinch regarding cinnamon, black pepper & eco-friendly cardamom in over mix.
  • Give a crunch regarding whitened pepper, salt & garlic-paste inside over mix.
  • Currently position the various meats pieces in the tray.
  • Increase 2 tbsp lemon juice, about the meat bits right now.
  • However , dust any pinch of each and every spruce in the dish.
  • Marinate your various meats all day and night.
  • Have a cooking dish, pay for it with aluminum foil.
  • Oil the particular aluminum foil and put meats bits along with pour some oil to them also.
  • Put it throughout oven for 25 moments.
  • Include low fat yogurt sauce while base in pita bread.
  • You can add chicken, tomatoes, natural chilies, lettuce, cucumber and also chili sauce.
  • Spin the actual bread, along with provide this.
  • Shawarma is ready to serve.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6-8

Shawarma sauce Recipe

Shawarma sauce Ingredients:

Shawarma sauce Recipe
Shawarma sauce Recipe
  • 10 cloves garlic, chopped
  • 2 lemons, juiced
  • 1/2 cup olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 2 teaspoon ground pepper
  • 5 drops yellow food coloring, optional
  • 2 pounds boneless skinless chicken breasts
  • 4 pieces pita bread
  • 1 tomato, chopped
  • Shawarma Sauce, recipe follows

How to make Shawarma sauce:

  • To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
  • Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.

Lamb shawarma Rrecipe

Lamb shawarma Ingredients:

Lamb shawarma Recipe
Lamb shawarma Recipe
  • 2 cups plain yogurt
  • 1/4 cup distilled white vinegar
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried oregano
  • 2 bay leaf
  • 3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips
  • 2 tablespoons olive oil
  • 8 (8 inch) pita bread rounds
  • 2 tomatoes, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 bunch fresh mint leaves

How to make Lamb shawarma:

Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.

How to make Beef Shawarma Recipe

Beef Shawarma Ingredients:

Beef Shawarma Recipe
Beef Shawarma Recipe
  • 2 lbs beef, prime rib is best
  • 1 cup plain yogurt
  • 1/4 cup vinegar
  • 2 cloves garlic, crushed
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cardamom pods
  • 1 teaspoon allspice
  • juice from 1 lemon

SAUCE:

  • 1 cup tahini
  • 2 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 2 tablespoons yogurt

PITA FILLINGS:

  • 8 loaves of pita bread or 4 large
  • thinly sliced cucumbers
  • thinly sliced onions
  • 1/2 teaspoon sumac
  • thinly sliced tomatoes
  • 1/2 cup fresh parsley, finely chopped
  • pickle slices (optional)

How to make Beef Shawarma:

  • Combine all ingredients except for beef, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
  • Add beef, cover and refrigerate at least 8 hours, preferably overnight.
  • In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook! If beef becomes a little dry, add a few tablespoons of water throughout cooking duration.
  • While beef is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
  • Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
  • When the beef is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Easy Lamb Shawarma Recipe

Easy Lamb Shawarma Ingredients

  • Easy Lamb Shawarma
    Easy Lamb Shawarma

    2 cups plain yogurt

  • 1/4 cup distilled white vinegar
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried oregano
  • 2 bay leaf
  • 3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips
  • 2 tablespoons olive oil
  • 8 (8 inch) pita bread rounds
  • 2 tomatoes, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 bunch fresh mint leaves

How to make Easy Lamb Shawarma

  • Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.
  • Easy Lamb Shawarma is ready to serve.

Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 6 Hrs 40 Min
Yield 8 sandwiches serving

Lamb Shawarma Recipe

Lamb Shawarma Ingredients

  • Lamb Shawarma
    Lamb Shawarma

    1/2 cup plain yogurt

  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon ground mace
  • 1 teaspoon cayenne pepper
  • 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

How to make Lamb Shawarma

  • Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl.
  • Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended.
  • Mix in the lamb strips to coat.
  • Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
  • Heat a large skillet over high heat.
  • Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
  • Lamb Shawarma is ready to serve.

Prep Time: 30 Min
Cook Time: 20 Min
Ready In: 12 Hrs 50 Min
Yield 8 shawarma serving.

Beef Shawarma Recipe

Beef Shawarma Ingredients:

Beef Shawarma Recipe
Beef Shawarma Recipe
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground allspice
  • Salt and pepper to taste
  • 1 pound beef or lamb stir-fry strips
  • 1 cup tahini
  • 1/2 cup fresh lemon juice
  • 2 to 3 cloves garlic
  • 1/2 bunch Italian parsley
  • 1 diced sweet or red onion
  • 1/2 cup coarsely chopped Italian parsley
  • 1 tablespoon ground sumac

How to make Beef Shawarma:

  • Whisk together 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon ground allspice, and salt and pepper to taste. Marinate 1 pound beef or lamb stir-fry strips in the mixture at least 2 hours and up to overnight, refrigerated.
  • Prepare tahini sauce by blending 1 cup tahini with 1/2 cup fresh lemon juice, 2 to 3 cloves garlic, the leaves of 1/2 bunch Italian parsley, and about 1 cup water, enough to make a thin, creamy consistency.
  • Prepare an onion relish by combining 1 diced sweet or red onion, 1/2 cup coarsely chopped Italian parsley, and 1 tablespoon ground sumac.
  • Drain the meat, then grill or broil it and serve in pita breads, topped with the tahini sauce and onion relish.

Chicken Shawarma Recipe

Ingredients for Chicken Shawarma

  • 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
  • 1 cup plain yogurt
  • 1/4 cup vinegar
  • 2 cloves garlic, crushed
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cardamom pods
  • 1 teaspoon allspice
  • juice from 1 lemon

For Chicken Shawarma sauce:

  • 1 cup tahini
  • 2 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 2 tablespoons yogurt

Pita Feelings:

  • 8 loaves of pita bread or 4 large
  • thinly slice cucumbers
  • thinly sliced onions
  • 1/2 teaspoon sumac
  • thinly sliced tomatoes
  • 1/2 cup fresh parsley, finely chopped
  • pickle slices (optional)

How to make Chicken Shawarma

  • Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
  • Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
  • In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
  • While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
  • Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
  • When the chicken is done, you can shred it, slice it, or leave into large pieces.
  • As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
  • Prepare the Pita: Place enough chicken on pita that cover 1/4 of the loaf.
  • Add veggies and pour sauce.
  • Roll like a soft taco or burrito and you have shawarma!
  • You can also stuff the pocket of the pita if you like.
  • Serving Shawarma: You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.

Preparation Time: 15 min
Cooking Time: 60 min
Serves: 4-8 people