Shawarma with an incredible taste featuring an exclusive secret for garlic sauce 🧄🎉🥙
Recipe Information
Shawarma
Cultural Context
Shawarma has its roots in the Middle East, particularly in Lebanon and Turkey, where it was originally made with lamb. This beloved street food showcases marinated meat cooked on a vertical rotisserie, served in pita with fresh vegetables and sauces. Shawarma has become a global sensation, with countless variations emerging, including vegetarian options and different types of meat, making it a favorite for many around the world.
lamb
🥗Healthier: chicken
💰Cheaper: pork
Chicken is leaner and more affordable than lamb.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt has more protein and less sugar.
tahini sauce
🥗Healthier: hummus
💰Cheaper: peanut butter
Hummus offers a similar creamy texture with fewer calories.
pita bread
🥗Healthier: whole wheat pita
💰Cheaper: flatbread
Whole wheat pita adds fiber while flatbread is often less expensive.
Prepare the chicken marinade by mixing together 1 tbsp ground coriander, 1 tbsp cumin, 1.5 tbsp paprika, 2 tbsp ground pepper or pepper paste, 1/4 cup yogurt, 1/4 cup olive oil, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cardamom, a pinch of cloves, 8 cloves of garlic, juice of 1/2 orange, juice of 2.5 lemons, 1 onion, 1 tsp lemon zest, and 1.5 tsp salt.
Slice 1.5 kg of chicken to help it absorb the marinade flavors.
Mix all marinade ingredients with the sliced chicken and let it marinate overnight in the fridge or for at least 4 hours, ensuring it is completely covered.
For the garlic sauce, start with 1 cup of water and 3 tbsp of cornstarch, heating it until it reaches a thick consistency, then set aside to cool completely.
In a bowl, add 1/4 cup of milk, 2 large cloves of finely ground garlic, a light sprinkle of salt, and the cooled cornstarch mixture.
Add 1 tsp of salt and a few drops of lemon or vinegar, then blend until combined.
Gradually add 1/2 cup of oil in a thin stream while blending to achieve desired consistency.
Incorporate 50 g of room temperature melted animal butter or 2 tbsp of cream into the sauce for flavor.
Cook the marinated chicken at high heat until it takes on color, then set aside.
Prepare tortilla bread (or Arabic bread) for rolling the shawarma.
Spread garlic sauce on the bread, add the cooked shawarma, and top with buffalo sauce, hot sauce, and slices of pickled cucumber if desired.
Grease the tortilla bread on both sides with oil, then toast it while placing a weight on top to ensure even toasting until golden brown.
Cooking Techniques
Equipment Needed
Spice Level:
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