How to make Easy home made Shawarma recipe

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Turkey is leaner, while tofu offers a vegetarian option.

shawarma spice blend

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade mix can be tailored to taste, while curry powder is widely available.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

hot sauce

🥗Healthier: salsa

💰Cheaper: ketchup

Salsa provides flavor with fewer calories.

Slice the 5 kg beef neck into thin strips, removing any silver skin and excess fat.

Prepare a marinade using 1 cup of peanut oil and 4 tablespoons of deli seasoning, mixing well.

Massage the marinade into the sliced beef until fully coated.

Cut a large onion to use as the base for the rotisserie skewer.

Build the skewer by alternating pieces of beef and onion, securing them tightly.

Place the skewer on the rotisserie of the Napoleon grill and turn it on to start rotating.

Use the back burner for infrared heat to crisp the outside of the shawarma, while catching drippings in a tray lined with aluminum foil.

Cook the shawarma for about 30 minutes until a beautiful crust forms on the outside.

Prepare garlic sauce by mixing 1/4 cup mayonnaise, 1/4 cup sour cream, 1 clove of garlic, juice of half a lemon, and 1 teaspoon of sugar.

Optionally add 1 tablespoon of deli barbecue seasoning and chopped chives to the garlic sauce and mix well.

Slice off the outer layer of the shawarma as it cooks, serving it onto a tray.

Prepare vegetables by slicing lettuce, juicy tomatoes, and Sweet Spanish onions.

Warm flatbread to soak up the flavors from the shawarma.

Assemble the shawarma by layering the vegetables, garlic sauce, and sliced meat on the flatbread, then roll it up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens