How To MAKE SHAWARMA At Home – Easy Shawarma Recipe

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How to Make Shawarma at Home – Easy Shawarma Recipe (Following SISI YEMMIE)

This breakdown details how to make shawarma at home, inspired by SISI YEMMIE’s recipe, and provides steps covering the marinade, meat preparation, sauce, and assembly. Note that precise ingredient quantities and cooking times may vary depending on your personal preferences and kitchen equipment.

I. Ingredients:

Meat: Lamb, chicken, or beef (Sisi Yemmie may specify a preference in her recipe)
Marinade:
- Yogurt (plain, full-fat is often preferred)
- Lemon juice
- Olive oil
- Garlic (minced)
- Ginger (grated or powdered)
- Cumin
- Coriander
- Paprika (smoked or sweet)
- Turmeric
- Cardamom
- Cinnamon
- Black pepper
- Salt
Vegetables:
- Tomatoes (diced)
- Cucumbers (diced)
- Onions (thinly sliced or diced)
- Parsley (chopped)
- Lettuce (shredded, optional)
Sauce (Tahini Sauce):
- Tahini paste (sesame seed paste)
- Lemon juice
- Garlic (minced)
- Water (to thin)
- Salt
Bread:
- Pita bread or flatbread

II. Preparation:

Meat Preparation:
- Slice the meat thinly. If using chicken, consider using boneless, skinless thighs for optimal flavor and moisture. Beef or lamb should be sliced against the grain to ensure tenderness. Aim for slices about 1/8 to 1/4 inch thick.
- Pound the meat slices lightly to tenderize them further.
Marinade Preparation:
- In a bowl, combine the yogurt, lemon juice, olive oil, minced garlic, grated ginger (or ginger powder), cumin, coriander, paprika, turmeric, cardamom, cinnamon, black pepper, and salt.
- Whisk the marinade ingredients together until well combined and smooth.
- Taste the marinade and adjust seasoning as needed, according to personal preference.
Marinating the Meat:
- Place the sliced meat in a large bowl or resealable plastic bag.
- Pour the marinade over the meat, ensuring that all pieces are thoroughly coated.
- Massage the marinade into the meat.
- Cover the bowl or seal the bag tightly.
- Refrigerate the meat for at least 4 hours, or preferably overnight (up to 24 hours) to allow the flavors to fully penetrate. The longer the meat marinates, the more flavorful it will be.
Vegetable Preparation:
- Wash and dry all the vegetables thoroughly.
- Dice the tomatoes and cucumbers.
- Thinly slice the onions. Consider soaking the sliced onions in cold water for about 10-15 minutes to reduce their sharpness.
- Chop the parsley finely.
- Shred the lettuce (if using).
- Keep the prepared vegetables separate in containers.
Tahini Sauce Preparation:
- In a bowl, combine the tahini paste, lemon juice, minced garlic, and salt.
- Stir the mixture until it becomes thick and pasty.
- Gradually add water, a tablespoon at a time, while stirring continuously until the sauce reaches a smooth, pourable consistency.
- Taste the sauce and adjust the lemon juice and salt to your preference.

III. Cooking the Meat:

There are several methods to cook the shawarma meat at home without a vertical rotisserie:

Oven Roasting:
- Preheat the oven to a high temperature (e.g., 400°F / 200°C).
- Line a baking sheet with parchment paper.
- Spread the marinated meat in a single layer on the baking sheet.
- Roast in the preheated oven until the meat is cooked through and slightly browned. The cooking time will depend on the thickness of the meat and the oven temperature, but typically ranges from 15-30 minutes.
- Optional: For extra browning, broil the meat for the last few minutes, watching carefully to prevent burning.
Pan-Frying/Sautéing:
- Heat a large skillet or frying pan over medium-high heat.
- Add a small amount of oil (e.g., olive oil or vegetable oil) to the pan.
- Working in batches, add the marinated meat to the hot pan, ensuring not to overcrowd it.
- Cook the meat until it is browned and cooked through, turning occasionally. This usually takes about 5-7 minutes per batch.
- Remove the cooked meat from the pan and set it aside.
Grilling:
- Preheat a grill to medium-high heat.
- Lightly oil the grill grates.
- Grill the marinated meat until it is cooked through and has grill marks. This usually takes about 3-5 minutes per side, depending on the thickness of the meat and the grill temperature.
Broiling:
- Preheat your broiler.
- Place the marinated meat on a broiler pan.
- Broil the meat, turning once, until cooked through and slightly charred. Keep a close watch to avoid burning.

IV. Assembly:

Warming the Bread:
- Warm the pita bread or flatbread lightly. You can do this in a dry skillet, microwave (covered with a damp paper towel), or oven. This makes the bread more pliable and easier to fold.
Layering:
- Lay a warmed pita bread flat.
- Spread a layer of tahini sauce over the bread.
- Add a generous portion of the cooked shawarma meat.
- Top with the diced tomatoes, cucumbers, sliced onions, chopped parsley, and shredded lettuce (if using).
- Drizzle with more tahini sauce, if desired.
Folding:
- Fold the bottom of the pita bread up over the filling.
- Fold in the sides to create a closed wrap. Alternatively, you can simply roll the pita bread tightly around the filling.
Serving:
- Serve the shawarma immediately. You can wrap the bottom half of the shawarma in foil or parchment paper to make it easier to hold and eat.

V. Tips and Variations:

Spice Level: Adjust the amount of spices in the marinade to suit your taste. Add a pinch of cayenne pepper for a spicy kick.
Garlic Sauce: Consider adding a garlic sauce (toum) for an extra layer of flavor.
Pickled Vegetables: Add pickled turnips or cucumbers for a tangy element.
Vegetarian Option: Substitute the meat with grilled halloumi cheese or falafel.
Advanced Preparation: The meat can be marinated a day in advance. The vegetables can be prepped and stored separately in the refrigerator. The tahini sauce can also be made ahead of time.
Meat Selection: If you opt for beef, consider using cuts like flank steak or sirloin. For lamb, shoulder or leg meat works well.

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