Shawarma Secrets: How to Prepare the Perfect Shawarma
Want to learn how to create a flavorful and juicy shawarma? With this easy guide, you'll be able to make your own delicious dish in no time. From selecting the right type of meat and seasonings to learning the best techniques for cooking it just right, follow our steps and you'll have a savory dish that's sure to impress!
Gather Your Ingredients.
To make the perfect shawarma, you'll first need to gather the right ingredients. Start by selecting a quality cut of meat, such as beef or chicken, then pick out some flavorful spices and seasonings. You may want to try experimenting with different combinations to create unique flavors. Once you have all your ingredients ready, you can move onto the next step.
When selecting the meat for shawarma, it's important to pick a good-quality cut. If you're using beef, try to find one that's lean and won't be too tough or chewy when cooked. For chicken, you may want to opt for a whole leg or thigh. The most common spices and seasonings used in shawarma include cumin, turmeric, coriander, cardamom, garlic powder, ginger powder, paprika and salt. You may also want to add other flavors such as dried mint or oregano. Adding a combination of these spices will create an aromatic blend that tastes delicious with the shawarma meat.
Additionally, you will need to decide what type of fat to use when grilling the meat. You can either use vegetable oil, olive oil or butter. If you choose butter, you may want to add a little garlic powder and a pinch of salt to enhance the flavor. Finally, you will need pita bread, yogurt cucumber sauce, tomatoes and lettuce for serving as accompaniments.
First and foremost, you need to gather the ingredients to make shawarma. When picking out your meat, choose fatty cuts like lamb, beef or turkey breast. You will also need some spices such as cumin, black pepper, paprika and allspice. To add a bit of sweetness to the mix, you can add a teaspoon of sugar or honey. Chopped onion and garlic are likewise essential components in making shawarma. And finally, some yogurt should be used when marinating the meat so that it remains tender and juicy when grilling it over high heat.
Other ingredients that may not be essential but are often used in shawarma include a vinegar or lemon juice, allspice and oregano, tomato paste and chili powder. Grilling the meat with the marinade will give it the traditional smoky flavor of shawarma. For accompaniments, you can serve pita bread, tahini sauce and pickled vegetables like jalapeños or cucumbers. You can stuff these items into the warm pita for a complete meal.
Prepare the Seasoning Mixture for the Chicken Shawarma.
The key to achieving the perfect shawarma is in the seasoning. To make a flavorful and aromatic seasoning mix, combine one tablespoon of ground sumac, two teaspoons of cumin, half a teaspoon of coriander powder, and half a teaspoon of paprika. Stir all these ingredients together until they are thoroughly combined. For an extra bit of flavor, you can sprinkle some minced garlic or fresh herbs like oregano into the mixture.
For a more traditional flavor profile, add in some ground cinnamon and ginger. The seasoning mixture should be enough to coat up to two pounds of chicken and could even be used on other meats like beef or lamb as well. Once the seasoning is correctly blended, it’s time to marinade your meat. Put the chicken into a large bowl and pour over half of the seasoning mix. Mix it around until all of the pieces are evenly coated then leave them sit for at least two hours for best results.
When you’re ready to get cooking, warm up a large skillet on medium-high heat. Put in the remaining seasoning mix and stir it around until fragrant. Then add in a tablespoon of olive oil followed by your chicken pieces. Sautee it all together until the chicken is cooked through, then remove from heat and you have your shawarma. Serve up with pita bread, hummus, tahini, tomatoes, cucumbers and whatever else you like for an authentic Middle Eastern meal that you cooked yourself!
To make the seasoning mix for the chicken shawarma, you will need cumin, garlic powder, paprika, ground cardamom, allspice and sea salt. This combination of spices gives the chicken an intense flavor that pairs so well with the soft pita. Make sure to coat all the pieces with the seasoning and let it sit on while your skillet warms up. This will allow the flavors to really seep into the chicken and create a delicious base for your shawarma. Enjoy!
The great thing about this seasoning mix is you can adjust it to your taste preferences. While all of the spices listed above are traditional for shawarma, try experimenting with other flavors such as turmeric, ginger or nutmeg. Also, if you usually like your food spicy, add a hint of cayenne pepper to the mix for a little extra kick! You can also make extra ahead of time and keep it in an airtight container in the pantry so it’s ready whenever you want to whip together a shawarma feast.
Whether you go for the classic mixed spice blend or add your own personal touches, this seasoning mix should include a combination of bread warming spices like paprika, cumin and coriander. If using fresh spices, toast them in a dry skillet until aromatic before adding them to the shawarma mix. The same holds true for any dried or ground spices. Once all of the ingredients have been added to the bowl, give it a good stir to combine everything and let flavors infuse into each other. Enjoy!
Marinate the Chicken Shawarma and Refrigerate for an Hour or Overnight.
Once you have your seasoning mixture ready, it’s time to marinate the chicken. Place the chicken pieces in a bowl, add the seasoning mix, and add three tablespoons of olive oil or melted butter. Stir everything together until all the pieces are evenly coated in the marinade. Next, cover the bowl with plastic wrap and refrigerate for at least an hour (or overnight if desired). This will give the chicken lots of flavor!
Once the chicken is marinated, heat up a large skillet over medium heat. Add some oil, then toss in the marinated chicken and cook it for 8-10 minutes, stirring frequently until fully cooked. During the last minute or so of cooking, add some of your prepared shawarma spice mix to the skillet. Mix it all together, then turn off the heat and transfer everything to a plate. Your chicken shawarma is ready to be served!
Marinating the chicken ahead of time is key to making flavorful shawarma. Combine some plain Greek yogurt with a little salt and freshly chopped garlic, then add it to your cubed chicken breast and mix it together well. It’s best to refrigerate your chicken overnight or at least for an hour so the flavors can really set in. Once you’re ready to start cooking, make sure to pre-heat up your skillet before adding the oil - this will prevent any sticking. Cook the marinated chicken until its internal temperature reaches 165°F, stirring every few minutes so that everything cooks evenly. During the last minute or so of cooking, sprinkle on some of your homemade shawarma spice mix (which includes cumin, coriander, smoked paprika, and turmeric). Mix everything together well and turn off the heat before transferring your delicious chicken shawarma onto a plate!
Once you’ve cooked your chicken shawarma, serve it with a side of pita bread and your favorite toppings - cucumbers, tomatoes, shredded lettuce, hummus and tahini are traditional complements for shawarma. You can even add in some grilled onions or bell peppers for extra flavor! Serve warm alongside fresh lemon wedges so everyone can adjust the flavors to their own taste buds. Enjoy!
To make the best shawarma, you'll need to start with a flavorful marinade. A traditional marinade often contains garlic and onion powder, paprika, turmeric, cumin, coriander, and black pepper. You'll also want to add some lemon juice or cider vinegar for brightness and red pepper flakes for an extra kick of heat. Combine all of these ingredients in a shallow pan before adding in the chicken and letting it marinate for at least an hour but preferably overnight. This will ensure that every bite of shawarma is packed with flavor!
After the chicken has marinated, use either a stove or a grill to quickly sear the chicken on each side. This helps to lock in flavor and moisture. Once seared, you'll want to let it rest so that the meat caramelizes and becomes juicy again. Finally, pile your shawarma with all of your favorite toppings like tahini sauce, tzatziki sauce, parsley, cucumbers, and tomatoes. Then enjoy your homemade shawarma!
Preheat the Oven and Add Vegetables to a Roasting Tray.
Preheat the oven to 350°F (180°C), and line a roasting tray with parchment paper. Peel and cut one large onion, four cloves of garlic, two bell peppers, two carrots, a zucchini (optional), and one potato into small cubes. Place these all onto the lined tray, season with two tablespoons of baharat spice blend or shawarma seasoning mix. Drizzle with two tablespoons of olive oil and stir everything together until it’s evenly coated in seasoning. Finally, place in the preheated oven for 20 minutes at 350°F (180°C).
After 20 minutes, carefully remove the tray from the oven and add in one seasoned chicken breast cut into cubes. Stir everything together so that the vegetables, chicken and seasoning mix are evenly spread across the roasting tray. Place back in the oven for 10-15 minutes more until the veg is soft and golden, then serve with warm pita breads or a salad of your choosing!
Shawarma is a classic Middle Eastern dish filled with fragrant spices and succulent chicken, a perfect addition to any meal. To make shawarma at home, begin by preheating the oven to 350°F (180°C). Then add cubed vegetables of your choice onto a large roasting tray - think mushrooms, peppers, onions, garlic and cherry tomatoes - and sprinkle over some of your favourite herbs and spices. Place in the oven and allow the veg to roast for approximately 20 minutes. Once they’re softened and golden-brown, remove from the oven and add in one seasoned chicken breast cut into cubes. Stir everything together so that the vegetables, chicken and seasoning mix are evenly spread across the roasting tray. Place back in the oven for 10-15 minutes more until the veg is soft and golden, then serve with warm pita breads or a salad of your choosing! Enjoy!
To get the perfect shawarma, be generous with your herbs and spices. Try adding classic Middle Eastern flavours like cumin, coriander and paprika for a deliciously fragrant and flavourful dish. If you’re short on time, pick up a pre-made shawarma marinade to save some time in the kitchen. You can also get creative with your vegetables; try roasted sweet potato pieces for added sweetness or chopped celery for crunch. Shawarma is a great meal for sharing - whip up a large tray of veg, cubed chicken and seasoning mix, and let everyone tuck in!
Preheat the oven to 375°F/ 190°C. Add your vegetables - onion, sweet potato and bell pepper - to a roasting tray along with olive oil, salt and pepper. Roast in the oven for 25 minutes until all of the veggies are soft and beginning to caramelize. Now’s the time to add your marinade: mix together garlic paste, cumin, coriander, paprika powder and fresh lemon juice for a rich flavour profile. Cover your baking tray with aluminium foil and spread the marinade over your veg. Pop back into the oven for another 15 minutes or until everything is cooked through. Serve hot on warm pitta bread with shredded lettuce, tomato slices and tahini dressing for an explosive shawarma experience!
Remember, not to overcrowd the vegetables on the roasting tray; you’ll want them in a single layer when cooking. Additionally, don’t be afraid to try different spice combinations, depending on your flavour preferences. If all else fails, try adding chili powder for an extra kick! For optimal crispiness on your shawarma, cook it as long as possible without burning it - and don’t forget to leave some of the veggies untouched until the end for a crunchy surprise.
Start off by preheating the oven to 375 degrees Fahrenheit, and adding your chosen vegetables - like peppers, onions, cauliflower and/or potatoes - to a roasting tray. Season them with salt, pepper, cumin and garlic powder followed by a light drizzle of olive oil. Make sure to stir the spices into the vegetables before placing the tray into preheated oven for about 30 minutes. Check on the veggies half way through cooking process just to make sure they are browning properly and not burning. Once done roasting give them an extra sprinkling of your favorite spices before serving with pita bread or rice! Enjoy!
Grill the Shawarma in a Frying Pan or On a Griddle Plate.
Once the vegetables have been cooked in the oven and cooled to room temperature, it’s time to prepare the shawarma. Start by heating a large skillet or griddle plate over medium-high heat. Place two flatbreads onto the hot surface and top each flatbread with some of the cooled vegetables, thinly sliced tomatoes, and cubes of chicken or beef. Drizzle shawarma sauce and fold in half. Grill for three minutes on each side until crisp and golden brown before serving warm.
To add even more flavor to the shawarma, brush a light layer of olive oil over each side of the folded flatbread and sprinkle lightly with paprika. For those looking for a vegetarian version, feel free to leave out the meat and double up on the vegetables instead. An extra drizzle of tahini is also a must – it adds a creamy finish to the dish that takes it to the next level!
To cook the shawarma, preheat a large frying pan or griddle plate over high heat. Once hot, add the entire folded flatbread and cook for about two to three minutes on each side until lightly charred and golden brown in color. When ready, transfer onto a plate and let cool before cutting into wedges to serve. Enjoy with extra tahini sauce or your favorite accompaniments!
When heating up the shawarma, avoid over-cooking it as this will lead to a dry and tough texture. To ensure that the shawarma is cooked through, cook evenly on both sides until lightly charred and golden brown – this should take about two to three minutes per side. As an added bonus, grilling the flatbreads in a pan or griddle plate adds crunch and a great smoky flavor! To make sure the shawarma remains juicy, cut into wedges before serving. Enjoy with extra tahini sauce or any accompaniments you love!
As shawarma is typically served with flatbreads such as pita, these should also be cooked on the griddle plate for added crunch. Alternatively, wrapping the shawarma in foil and grilling it until warm will help to keep all of the flavors contained! Finally, there’s no need to add oil as the shawarma should release enough fat when cooked and this will be enough to avoid sticking.
When it comes to cooking shawarma, a high-grade griddle plate will provide you with the highest quality results. Frying pans or skillets can also be used, but they should be heated to a lower temperature than would be required for a griddle plate - making sure that the shawarma is fully cooked and all of the spices blended together properly. When cooking it in this way, ensure that you toss and turn it every few seconds to evenly rotate it so all parts are cooked thoroughly!
The best way to get a crisp and succulent shawarma is to use both high heat and time. Place the meat on your pan or griddle plate, allowing it to cook for 5-7 minutes. This will give the outer layer an enjoyable crunch whilst also ensuring that it’s cooked all the way through. If you’re using a frying pan, be sure to adjust your stovetop temperature accordingly as a lower one will take longer for the shawarma to thoroughly cook - although this does allow for more spices and flavours coming out from cooking the longer time.
When evenly cooked on a medium-high heat, the tip to know when your shawarma is ready is by looking for an inner layer with an amber colour, whilst the outer layer should have a golden brown colour. Take precaution not to burn the edges as this hinders the overall flavour quality.
Depending on your preference, the shawarma can be grilled in a frying pan or on a griddle plate. To attain that authentic rotisserie taste, use a heavy-bottomed pan with a stainless steel handle. For best results, season the shawarma with some salt, pepper and oil before cooking it on medium-high heat for around 8 minutes. Once ready, turn over for another few minutes to make sure that both sides are cooked through and delicious. Shawarma is generally served as a wrap alongside other accompaniments such as hummus and tzatziki, however it can also be shredded into grain bowls or salads to add extra flavour and texture.
For an added twist, try marinating the shawarma strips in a special combination of spices. This will infuse lots of flavour into the meat and help it stay tender and juicy when cooked. Shawarma should be cooked for around two minutes on each side or until golden brown. When done, set it aside to rest for at least five minutes before slicing into thin slices and serving in wraps, salads or grain bowls. Once cooled, store any unused shawarma in an airtight container so that it remains fresh for up to three days.