Content

• Ingredients
• Chicken
• Lamb
• Tahini sauce
• Pickled cabbage
• Bread
• To step
• Part 1 of 3: Preparing the ingredients for the shawarma
• Part 2 of 3: Making chicken shawarma
• Part 3 of 3: Lamb shoarma
• Tips
• Warnings

Shawarma is a form of meat preparation from the Middle East, where chicken, lamb, beef, veal or a combination of these is grilled on a spit, sometimes all day long. This meat is usually put in a pita or other flatbread, along with hummus, tahini, sauerkraut or other side dishes. While it may not be possible to cook at home using a spit in your own kitchen, you can still make a delicious shawarma using a regular stove and an oven or a barbecue. Now you can make the delicious shawarma flavor you can get at Iraqi, Israeli, or Turkish food stalls at home.

Ingredients

Chicken

• 1/2 tsp. garlic powder
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 tsp. paprika
• 1 tsp. cardamom
• 1 tsp. salt
• 640 grams of chicken fillet or chicken breast, cut into strips
• 2 tbsp. olive oil

Lamb

• 4 lamb in strips
• 1 tbsp. salad oil
• 1 ½ cups of dry white wine
• 1 tbsp. cumin
• 4 cloves of garlic, crushed and peeled
• 1 carrot, cubed
• 1 medium sized white onion, diced
• 2 tbsp. Pomegranate syrup
• 1 ½ tsp. lemon juice
• 28 grams of unsalted butter
• Salt and pepper to taste

Tahini sauce

• 2 medium chopped garlic cloves
• 2 tbsp. lemon juice
• ½ cup of full fat Greek yogurt
• ½ cup of tahini
• 2 tbsp. extra virgin olive oil
• salt

Pickled cabbage

• 1 ½ tsp. olive oil
• 2 cups of thinly sliced ​​red cabbage
• ½ tsp. pomegranate syrup
• 1 tbsp. sherry vinegar
• ¼ tsp. granulated sugar
• Salt and pepper to taste

Bread

• 15-23 cm flat bread, such as pita, yufka, marfouk or tortillas made from flour

To step

Part 1 of 3: Preparing the ingredients for the shawarma

1. Tahini sauce. All you need to do to make the tahini sauce is mix the garlic and lemon juice in a bowl and let it steep for 5 minutes. Then you can add the tahini, olive oil, yogurt and ¾ tsp salt and stir until smooth. If the mixture is too thick to pour, add 1 or 2 tablespoons of water and mix to make it thinner.
   • You can make the sauce while cooking the meat to save time.
   • You can also make the sauce 1-2 days in advance and keep it in the fridge until ready to use.
2. Prepare the pickled cabbage. Pickled cabbage is another important ingredient for making tasty shawarma. All you have to do is heat a little oil in a frying pan (28 cm) over a medium heat. Add your cabbage to it and cook for about 8-10 minutes until soft and cooked through. You can stir it from time to time to make sure it heats evenly. Then take it off the heat and add the pomegranate syrup, vinegar and sugar. Once you've done that, season it to taste with some more vinegar and sugar, in addition to some salt and pepper.
   • You can make the cabbage while you fry the meat if you want to save time. You can also prepare it 1-2 days in advance and keep it in the fridge until ready to use.
3. Preparing the flatbread. You can use a pita bread, yufka, marfouk, or even a flour tortilla for this. If you have bought or previously made store-bought flatbreads, reheat them in a deep skillet over medium heat for about a minute or 2. You should do this right after you finish cooking the meat so that you can can make a nice warm shawarma.
   • Note that after adding the meat, tahini sauce, and cabbage to the shawarma, you can add it to the skillet for another 3 minutes or so to brown and ensure the ingredients are combined.

Part 2 of 3: Making chicken shawarma

1. Mix the herbs in a bowl. To do this, use a medium sized bowl and mix the garlic powder, paprika, nutmeg, cardamom and cinnamon. Stir the herbs together for about 30 seconds.
2. Add the chicken strips to the spice mixture and stir well before drizzling olive oil. Stir again.
3. Preheat the oven. Turn on the grill and grease a large piece of aluminum foil. Place it on the grill with the greased part facing up, when the grill is at the right temperature.
4. Place the chicken on the foil. Turn the chicken several times until it is cooked through. This will take about 8 minutes for each side, depending on the size of the chicken strips. If you have a somewhat smaller grill, it may be necessary to cook the chicken in parts.
5. Remove the chicken from the grill and place it on a plate. Do this before you start making the shawarma rolls.
6. Put the chicken in the flatbreads along with the other ingredients. You can use lettuce, onion, tahini sauce, pickled cabbage, hummus, or any other ingredient you like. Put the chicken in the bread first, followed by the rest of the ingredients, then pour the tahini sauce over it. Fold the flatbread the same way you would a burrito, leaving an inch of space between the ingredients and the top of the bun so they don't fall out. Now the chicken shawarma is ready to eat!

Part 3 of 3: Lamb shoarma

1. Preheat the oven to 176ºC. Make sure the rack is placed in the center of the oven so that the lamb is properly heated.
2. Pat the lamb cutlet dry. Use a piece of kitchen paper for this.
3. Heat oil in a deep frying pan (30 cm) over a medium heat.
4. Fry the lamb cutlet in 2 parts. Place part of the lamb chops in the skillet and wait for them to brown on both sides, which should take about 2 minutes. Turn the meat over and continue roasting the meat until both sides are evenly browned. You may need to add a little extra oil for frying the second part.
   • When you are done with both parts, put them in a frying pan and season the meat with salt and pepper to taste.
   • Remember that it is not necessary to cook the meat through and through, just until it has browned nicely on the outside. Place the casserole in the oven to continue roasting the meat. If you fry them for too long in the frying pan, the meat will dry out in the oven.
5. Add a cup of wine to the skillet. Bring to a simmer and then scrape the bottom to loosen the brown remnants from the roast. When the wine is simmering, carefully pour it over the lamb cutlet. You can move the frying pan back and forth a bit to distribute the wine more evenly.
6. Season the lamb cutlet. Sprinkle the meat with cumin and add the garlic, carrot, onion and another ½ cup of wine. The wine should reach about halfway through the lamb chop, so top it up with water if not. Turn the meat over and over so that it is well seasoned all over.
   • Once you've seasoned the meat, you can cover the pan with a double layer of aluminum foil or a lid to let the lamb chop marinate until you continue cooking.
7. Roast the lamb in the oven, about 1.5-2 hours. After about an hour you can check the meat with a fork. The lamb is ready when the meat has softened and falls apart easily. If so, you can take it out of the oven.
8. Place the lamb on a cutting board. Drape the aluminum foil loosely over the meat to keep it warm, but to allow the heat to escape. Remove the bones and possibly the fat from the meat with a knife and fork or with your fingers.
9. Remove the juices from the roasting tin. Once you have removed the lamb from the frying pan, you can pass the contents of the frying pan through a sieve and collect the moisture in a bowl, which should yield about 2 cups of liquid.
   • Remove the residue and cool the moisture until the fat floats on top. This should take about 15 minutes.
   • Then scoop the grease off the surface and throw it away.
   • Once you have done this, put the liquid in a saucepan and bring to a boil over medium heat. Let it sit for about 10 minutes, or until half is left.
   • Then add the pomegranate syrup, lemon juice and butter.
10. Cover the lamb with the boiling gravy. Then add the meat to the gravy and turn it several times until the meat is well marinated. Season with salt and pepper and your shawarma meat is ready!
11. Place the meat, tahini sauce and cabbage between the flatbread. Now that you have finished all the preparations, you can put the meat in a bun, add the cabbage and top it with tahini sauce for a delicious taste. Make sure you fill the bun with meat up to 1cm from the edge and roll it up tightly so that you stuff the filling in like a burrito. Place it on the opening in a frying pan, bake it for another 3 minutes and your shawarma bread is ready to eat.

Tips

• Serving Suggestions: Spread tahini sauce on one side of a pita or tortilla. Fill the bread with chicken, salad and pickled vegetables.
• For 7-8 people.

Warnings

• Hot oil can splash, so be careful not to burn yourself.