Shawarma Recipe

Summary:

Savor the aromatic Middle Eastern flair with this shawarma recipe offering chicken and beef variants. Succulent protein soaks in a zesty, saffron-tinged marinade, then roasts or sears to tender perfection. Vibrant toppings and warm flatbreads envelop each slice, creating an irresistible handheld feast. Whether you crave chicken or beef shawarma, these tips will guide you to flawless results. Embrace tradition and craftsmanship as you master this shawarma recipe at home.

Equipment:

• A large mixing bowl for combining spices and oil is essential to this shawarma recipe.
• Measuring spoons and cups for precise spice ratios.
• Use a food processor or blender to blend the garlic, chillies, and aromatics.
• Baking tray or sheet pan with rack for oven-roasting.
• Cast-iron skillet or grill pan for stovetop cooking.
• Sharp knife and cutting board to slice meat thinly.
• Optional: A kitchen thermometer will ensure the ideal internal meat temperature. Shawarma Recipe

Ingredients for Chicken Shawarma Recipe:

• 1.5 pounds boneless, skinless chicken thighs, trimmed.
• 3 tablespoons olive oil.
• 2 tablespoons lemon juice.
• 4 cloves garlic, peeled.
• 1 teaspoon ground cumin.
• 1 teaspoon ground coriander.
• 1 teaspoon smoked paprika.
• ¼ teaspoon saffron threads, steeped in 2 tablespoons warm water.
• ½ teaspoon ground cinnamon.
• Salt and pepper to taste. Shawarma Recipe

For Beef Shawarma Recipe:

• 1.5 pounds flank steak or sirloin, thinly sliced against the grain.
• 3 tablespoons plain yoghurt.
• 2 tablespoons apple cider vinegar.
• 4 cloves of garlic, crushed.
• 1 teaspoon ground allspice.
• 1 teaspoon sumac.
• 1 teaspoon turmeric.
• Pinch of saffron threads, soaked in warm liquid. Shawarma Recipe
• Salt and freshly ground pepper.

Toppings and Assembly:

• 6–8 pita breads or flatbreads.
• 1 cup shredded lettuce.
• ½ cup diced tomatoes.
• ¼ cup thinly sliced red onion.
• 2 tablespoons chopped fresh parsley.
• ½ cup tahini sauce or garlic sauce.
• Pickled cucumbers or turnips (optional).

Instructions:

Part 1: Craft the Marinade

1. Start by placing garlic, spices, and saffron-water into a processor. Blend until a smooth paste forms.
2. Next, divide the paste: mix half with olive oil and lemon juice for chicken, whisking to emulsify.
3. Then, combine the remaining paste with yoghurt and vinegar to form the beef marinade. Shawarma Recipe

Part 2: Soak and Season

1. Lay chicken pieces in a shallow dish; pour chicken marinade over them, turning to coat each slice.
2. Layer beef slices in a separate vessel; drizzle beef marinade evenly over meat.
3. Cover both dishes and refrigerate for this shawarma recipe for at least 4 hours, preferably overnight.

Part 3: Cook the Proteins

1. Preheat the oven to 400°F (200°C) and place a rack on a baking sheet.
2. Place marinated chicken on rack; roast 20–25 minutes until edges char and juices clear.
3. Meanwhile, heat skillet over medium-high heat; sear beef in batches for 3–4 minutes per side.
4. Allow steaks to rest 5 minutes before slicing into ribbons.

Part 4: Warm and Prep

1. Gently reheat pita breads in the oven or skillet until pliable.
2. Meanwhile, combine lettuce, tomatoes, onion, and parsley in a bowl.
3. Drizzle tahini sauce into a small dish; set pickles aside. 

Part 5: Assemble Shawarma Wraps

1. Lay the warm flatbread flat; spoon 3–4 tablespoons of chicken or beef onto the centre.
2. Scatter fresh vegetable mixture over meat and drizzle with tahini.
3. Fold sides inward, then roll tightly toward you to seal.

Part 6: Serve and Enjoy

1. Slice wraps in half on a diagonal and arrange on a platter.
2. Serve shawarma recipe with extra sauce and pickles for dipping.

Notes:

• Marinade benefits from an overnight rest to infuse meat deeply with aromatic flavours.
• Slicing meat against the grain guarantees tender bites in this shawarma recipe.
• Briefly broil the chicken before removing it from the oven for crispier edges.
• Store leftovers in an airtight container; consume within two days for best flavour.
• Experiment with various flatbreads—lavash or tortilla can be substitutes for pita.