Shawarma is a popular Middle Eastern dish made from thinly sliced meat, typically lamb, chicken, or beef, stacked on a vertical rotisserie. The meat is slow-roasted and shaved off as it cooks, often served in a pita or laffa bread with fresh vegetables and sauces. Its origins trace back to the Ottoman Empire, and it has become a staple in many Jewish communities worldwide.
Making Shawarma:
1. Ingredients
For the marinade: 1.5 lbs (700g) boneless chicken thighs or beef slices, 1/4 cup olive oil, 3 cloves garlic (minced), 1 tbsp lemon juice, 1 tbsp white vinegar, 1 tsp ground cumin, 1 tsp paprika, 1 tsp turmeric, 1/2 tsp cinnamon, 1/2 tsp black pepper, 1/2 tsp salt. For serving: 4 pita breads or laffa wraps, 1 cup tahini sauce or garlic yogurt sauce, 1 sliced tomato, 1 sliced cucumber, 1 sliced red onion, pickles (optional), fresh parsley (chopped).
2. Prepare the Marinade
In a large bowl, combine olive oil, minced garlic, lemon juice, vinegar, cumin, paprika, turmeric, cinnamon, black pepper, and salt. Mix well to form a smooth marinade.
3. Marinate the Meat
Add the chicken thighs or beef slices to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours (overnight for best results).
4. Cook the Meat
Heat a grill pan, skillet, or shawarma rotisserie over medium-high heat. Cook the marinated meat for 5-7 minutes per side (for chicken) or 3-4 minutes per side (for beef) until fully cooked and slightly charred. If using a rotisserie, stack the meat and cook for 1-2 hours, shaving off layers as they crisp.
5. Prepare the Accompaniments
Warm the pita breads or laffa wraps. Slice the tomatoes, cucumbers, and red onions. Prepare the tahini or garlic yogurt sauce by mixing tahini with water and lemon juice (or yogurt with minced garlic and salt).
6. Assemble the Shawarma
Spread a layer of sauce on the warmed pita or laffa. Add slices of cooked meat, followed by tomatoes, cucumbers, red onions, pickles (if using), and a sprinkle of fresh parsley. Roll or fold the bread tightly to enclose the filling.
7. Serve and Enjoy
Serve the shawarma immediately while warm, optionally with extra sauce on the side and a side of fries or salad.
Traditions and Heritage of Shawarma
Shawarma
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Frequently Asked Questions
What is shawarma?
Shawarma is a Middle Eastern dish made of thinly sliced meat (usually lamb, chicken, beef, or turkey) that is stacked in a cone-like shape and roasted on a slowly-turning vertical rotisserie. The cooked meat is shaved off and typically served in pita bread or laffa wrap with vegetables and sauces.
Is shawarma kosher?
Shawarma can be kosher if prepared according to Jewish dietary laws. Kosher shawarma uses meat from kosher animals (like chicken or beef) that has been slaughtered and prepared under rabbinical supervision, and it's cooked and served with kosher ingredients and utensils.
What's the difference between shawarma and falafel?
Shawarma is made from spiced, roasted meat while falafel is made from ground chickpeas or fava beans formed into balls or patties and deep-fried. Both are popular Middle Eastern street foods often served in pita bread with similar toppings, but falafel is vegetarian/vegan while shawarma contains meat.
What are typical toppings for shawarma?
Common shawarma toppings include chopped tomatoes, cucumbers, onions, pickles, hummus, tahini sauce, amba (mango pickle sauce), and sometimes french fries. In kosher shawarma, dairy products like yogurt sauce are avoided when served with meat.
How is shawarma different from gyro?
While similar in concept (both are vertically roasted meats), shawarma is of Middle Eastern origin with distinct spice blends (often including turmeric, cardamom, cinnamon), while gyro is Greek and uses different seasonings (typically oregano, thyme, rosemary). The sauces and accompaniments also differ between the two cuisines.
