Commercial Shawarma Recipe | Shawarma White Sauce & Red Sauce Easy Recipe |
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Shawarma has its roots in the Middle East, particularly in Lebanon and Turkey, where it was originally made with lamb.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.
Cut cucumbers and onions lengthwise and combine them in a bowl.
Add approximately 1/4 cup vinegar to the bowl with cucumbers and onions.
Fill the bowl with water until the vegetables are submerged.
Press down on the vegetables to ensure they are fully submerged in the water.
Optionally, add sliced cabbage if available, but it is not essential.
Prepare the chicken by cutting it into small pieces, preferably lengthwise.
Grate 3-4 cloves of garlic and add them to the chicken.
Grate a small piece of ginger (1 inch) and add it to the chicken as well.
Add 2 tablespoons of yogurt to the chicken mixture.
Add 1-1.5 teaspoons of spicy masala or tandoori masala based on preference.
Add 1 tablespoon of vinegar and 1 tablespoon of soy sauce to the chicken.
Add approximately 1 tablespoon of chili sauce to the chicken mixture.
Add 1 tablespoon of crushed red chili and a pinch of turmeric for coloring.
Season with salt, considering the salt in the spicy masala.
Mix all the ingredients thoroughly.
Add 1-2 tablespoons of oil to the chicken mixture to keep it moist and tender.
Adjust the spice level according to personal preference.
Prepare the red sauce by adding 3-4 tablespoons of crushed red chili to a bowl.
Add approximately 3-4 tablespoons of vinegar to the crushed red chili.
Add enough water to the bowl to submerge the crushed red chili by about 1 inch.
Let the red sauce mixture rest for 10-15 minutes to allow the flavors to develop.
Heat the marinated chicken in a pan over low flame.
Since oil was already added to the chicken, no additional oil is needed unless desired.
Cook the chicken until it releases its juices, then cover it with a lid.
After about 5-6 minutes, check the chicken; it should have released water.
Cook the chicken for 10-12 minutes until tender and well-coated with spices.
Break the chicken into smaller pieces for easy assembly in the shawarma.
Ensure the water from the chicken is mostly evaporated to avoid dryness.
Increase the flame slightly to brown the chicken without overcooking it.
Once the chicken is ready, cover it again while preparing the sauces.
Prepare the white sauce by adding 4-5 cloves of garlic to a bowl.
Add 3 tablespoons of sesame seeds to the garlic in the bowl.
Add approximately 1/2 cup of mayonnaise to the mixture.
Squeeze the juice of one lemon into the bowl, avoiding the seeds.
Mix the white sauce ingredients until well combined.
Cooking Techniques
Equipment Needed
Spice Level:
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