Shawarma Recipe
Marinated chicken or beef cooked on a vertical rotisserie.
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Ingredients
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Marinade
Meat
To Serve
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large mixing bowl, combine the plain yogurt, olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, salt, black pepper, and lemon juice. Mix thoroughly until well combined.
- 2
Marinate the Meat
Add the boneless chicken thighs or beef sirloin to the marinade. Ensure that all pieces are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
Cooking
- 3
Preheat the Rotisserie
If using a vertical rotisserie, preheat it according to the manufacturer's instructions. Make sure it reaches a high enough temperature for cooking the meat.
- 4
Skewer the Meat
Remove the marinated meat from the refrigerator. Thread the marinated chicken or beef onto the rotisserie skewer, packing it tightly but evenly.
- 5
Cook the Meat
Place the skewer in the preheated rotisserie. Cook the meat for approximately 1 to 1.5 hours or until fully cooked and the internal temperature reaches 165°F (75°C) for chicken or 145°F (63°C) for beef. The outer layer should be crispy and golden brown.
- 6
Rest and Slice
Once cooked, carefully remove the skewer from the rotisserie. Allow the meat to rest for about 10 minutes before slicing it thinly into strips.
Serving
- 7
Prepare the Pita
Warm the pita bread in the oven or on a skillet for a few minutes until soft and pliable.
- 8
Assemble the Shawarma
To serve, place a portion of the sliced meat onto the warm pita bread. Top with fresh vegetables (tomato, cucumber, onion), a generous drizzle of tahini sauce, and sprinkle with chopped parsley.
- 9
Serve and Enjoy
Wrap the pita around the filling and enjoy your homemade shawarma!
