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Restaurants›Zatar Lebanese Tapas & Bar›Mini Shawarma Recipe

Mini Shawarma Recipe

Name: Zatar Lebanese Tapas & Bars MINI SHAWARMA Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless skinless chicken thighs (trimmed and thinly sliced); 1 lb or beef sirloin or flap meat (thinly sliced); 1 tbs plain yogurt (for chicken marinade); 2 tbs olive oil; 2 tbs lemon juice; 3 cloves garlic (minced); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 1 tsp ground turmeric; 1 tsp ground allspice; 0.25 tsp ground cinnamon; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp optional chili flakes; 4 each small pita rounds or small flour tortillas (6-7 inch) — for 4 mini wraps allow 4; 1 cup shredded iceberg lettuce; 1 each thinly sliced tomato; 0.5 each thinly sliced cucumber; 0.25 each thinly sliced red onion; 0.5 cup pickled turnips or pickles (sliced); 2 tbs fresh parsley (chopped); 0.25 cup mayonnaise (for quick toum-style sauce); 0.25 cup plain Greek yogurt; 2 cloves garlic (minced); 1 tbs lemon juice; 1 tsp olive oil; 0.25 tsp salt; 1 tbs water (to thin, if needed); 1 tbs olive oil or butter (for pan/searing)

Inspired by Zatar Lebanese Tapas & Bar

Time50m

Serves4

four mini wraps, chicken or (beef only fri & sat)

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Ingredients

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For the meat (choose chicken or beef)

1 lb boneless skinless chicken thighs (trimmed and thinly sliced)

1 lb or beef sirloin or flap meat (thinly sliced)

1 tbs plain yogurt (for chicken marinade)

2 tbs olive oil

2 tbs ReaLemon lemon juice

3 cloves Garlic (minced)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1 tsp Ground turmeric

1 tsp ground allspice

1/4 tsp Ground cinnamon

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp optional chili flakes

Wraps & assembly

4 each small pita rounds or small flour tortillas (6-7 inch) — for 4 mini wraps allow 4

1 cup shredded iceberg lettuce

1 each thinly sliced tomato

1/2 each thinly sliced cucumber

1/4 each thinly sliced red onion

1/2 cup pickled turnips or pickles (sliced)

2 tbs Fresh parsley (chopped)

Garlic sauce (toum) or garlic yogurt sauce

1/4 cup mayonnaise (for quick toum-style sauce)

1/4 cup plain Greek yogurt

2 cloves Garlic (minced)

1 tbs ReaLemon lemon juice

1 tsp olive oil

1/4 tsp Celtic sea salt

1 tbs water (to thin, if needed)

Finishing & optional

1 tbs olive oil or butter (for pan/searing)

1/2 tsp sumac (optional, sprinkle)

1/2 tsp hot sauce (optional)

Method

For the meat (choose chicken or beef)

Prepare and marinate

If using chicken: combine yogurt (1 tbs), 1 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, cumin, coriander, paprika, turmeric, allspice, cinnamon, 1 tsp salt, 1/2 tsp pepper and chili flakes in a bowl. Add sliced chicken, toss to coat, cover and refrigerate at least 30 minutes (up to 4 hours). If using beef: combine 2 tbs olive oil, 2 tbs lemon juice, 1 minced garlic clove, same spices and salt/pepper. Marinate beef 30 minutes to 2 hours.

Cook the meat

Heat a large skillet or cast-iron pan over medium-high heat with 1 tbs olive oil. Remove excess marinade from meat (shake off) and add in a single layer. Cook chicken 4–6 minutes, stirring/shaking occasionally, until well browned and cooked through (internal temp 165°F/74°C). Cook beef 3–5 minutes for medium-rare to medium depending on thickness. Break into bite-sized strips as it cooks. Taste and adjust seasoning.

Garlic sauce (toum) or garlic yogurt sauce

Make quick garlic sauce by whisking together 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 2 minced garlic cloves, 1 tbs lemon juice, 1 tsp olive oil and 1/4 tsp salt. If too thick, whisk in up to 1 tbs water to reach a creamy, slightly pourable consistency. Taste and adjust garlic/lemon/salt.

Wraps & assembly

Warm the small pitas or tortillas in a dry skillet 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes so they are pliable.

Lay a warmed pita/tortilla flat. Spread about 1 tbs of garlic sauce down the center. Add a quarter of the cooked meat (about 3–4 oz), then top with shredded lettuce (about 1/4 cup), a few tomato slices, cucumber, red onion, and about 2 tbs pickled turnips or pickles. Sprinkle with chopped parsley and a pinch of sumac if using. Drizzle a little extra sauce or hot sauce if desired.

Fold the bottom of the wrap up and roll tightly to enclose filling. For a mini presentation, wrap in parchment or foil and secure with a toothpick if needed. Repeat to make 4 mini shawarmas.

Optional final sear: Heat a skillet over medium and lightly press each wrapped shawarma seam-side down 30–45 seconds to seal and warm the exterior for a grilled finish.

Serve

Serve each mini shawarma immediately while warm with extra garlic sauce and pickles on the side. Leftovers: store meat and sauce separately in the refrigerator up to 3 days; assemble and warm before serving.