Shawarma Recipe

Shawarma Recipe. Add the beef, cover, and refrigerate at least 8 hours, preferably overnight. Fill your pittas full of tahini sauce and plenty of salad for a middle eastern feast.

fried chicken shawarma sandwich Climbing Grier Mountain
fried chicken shawarma sandwich Climbing Grier Mountain from www.climbinggriermountain.com

It adds some flair to the usual, plain grilled chicken. How to make chicken shawarma 1. The recipe intro includes links to homemade arabic pickle recipe, homemade tahini recipe and homemade khubz recipe with video.

Put the chicken thighs in a large food bag or bowl and season well.


Allow this to sit for a while till you notice bubbles rising. Video is a slight variation of this recipe. Set aside the shawarma spice mix for now.

Season with salt and pepper.


Place the chicken in a large bowl. The recipe intro includes links to homemade arabic pickle recipe, homemade tahini recipe and homemade khubz recipe with video. With the machine running, slowly add.

Quick shawarma white sauce ⅓ cup mayonnaise.


If it seems a little dry, add a little olive oil (a tablespoon at a time). It stores well in the refrigerator, so you can make a large batch and enjoy it. Combine all ingredients—yogurt, vinegar, garlic, pepper, salt, cardamom pods, allspice, and lemon juice.

Add the onions, lemon juice and olive oil.


Put the oil into a bowl, then add the chicken and stir it around. Beef shawarma ®this is a ras signature recipe© total time is not inclusive of marination(8 hours/overnight). Add the spice mix, along with olive oil and lemon juice to a bowl with the chicken thighs.

To begin making the chicken shawarma recipe we will first make the pita bread.


Instructions in the food processor add onion, garlic and red bell pepper. Salt and pepper to taste. This homemade shawarma recipe goes great with hummus and toum or tahini sauce, over a salad for a boost of protein, or in a pita pocket or wrap.

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