Pork Shawarma Recipe: An Uncommon Shawarma

Pork Shawarma Recipe: An Uncommon Shawarma

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Pork Shawarma Recipe: The non-traditional shawarma filling

Serves 6 to 8

We’re not going to beat about the bush. A Pork Shawarma recipe is unlikely to find many friends in the traditional Shawarma regions of the world – indeed where the regular beef, chicken or lamb shawarma could be described as universal – or even uniting – pork is probably going to create a little controversy

To be honest when we received this recipe for pork shawarma we weren’t even going to put it up on-line… that is until we tried it.

If you’re not averse to a little pork – you should seriously consider making this recipe. It takes a little time but it’s worth it – dare I say it’s the tastiest, most succulent shawarma I’ve ever had?

Pork Shawarma Ingredients

 

2kg bone-in shoulder of pork, skin on
2 red onions, cut in half
1 whole garlic, broken into cloves (leave the skin on)

For the marinade:
½ cup lemon juice
1 tbsp turmeric
2 tsp coarse salt
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp hot paprika or cayenne pepper
8 tbsp (approx) olive oil

8 whole pitta breads / Taboon / Lafah / Tortilla

Spicy Tomato Sauce (Sahaweq)
Tahini Sauce

For the salad filling:
2 tsp sumac
2 onions, sliced
Lettuce, shredded
Tomato, rough cut

Pork Shawarma Instructions

1. Mix the turmeric, salt, coriander, cumin, black pepper, white pepper and paprika, lemon juice and oil in a large bowl
2. Place the pork on top of a large sheet of cooking cling-wrap, skin side up
3. Make scores about a an inch apart through the skin into the fat, but not so you cut into the meat.
4. Brush the marinade all over the pork, right into all the scores you’ve just made – pull the skin apart a little at the scores.
5. Wrap the cling-film up to cover the pork and marinade overnight (24hrs if possible).
6. The next day, preheat your oven to 220°C/425°F
7. Place your pork skin-side up, in a roasting tray and put it in the preheated oven.
8. Roast for 30 minutes – until you see the skin of the pork start to puff up.
9. Now turn the heat down to 170°C/325 F and cover the pork with a double layer of aluminum foil
10. Put the pork back in the oven and roast for a further 4 and a half hours.
11. Remove from the oven, remove the foil and baste the meat with the fat at the bottom of the tray.
12. Add the red onions and garlic to the tray and stir them into the fat.
13. Return pork to the oven without the foil to roast for another hour.
14. During this last hour, slice the onions into rings, sprinkle with the sumac and cover.
15. Prepare the tomato sauce and the tahini sauce (you can use shop bought, but fresh is best)
16. Chop the tomatoes and shred the lettuce
17. Remove pork from oven, cover with aluminum foil and leave to rest while you heat up bread of choice
18. The slow cooked pork will pull into shreds – add this shredded pork to the breads
19. Add sliced onion, lettuce, tomato, tomato sauce and tahini sauce
20. Roll wrap or pitta in some greaseproof paper – and ENJOY!

Related shawarma recipes: Chicken Shawarma, Taboon Bread
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Turkey Shawarma Recipe

Turkey Shawarma Recipe

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Rating: 3.8/5 (105 votes cast)

Top Turkey Shawarma Recipe

Serves up to 8

Thanks to the overnight marinade and the direct grilling of the meat over a barbecue – this spicy turkey shawarma recipe could easily be confused for the real deal.

For the authentic taste of street shawarma from Israel or Palestine, this shawarma recipe is hard to beat. If you want the taste but less heat, remove the white pepper and replace the hot paprika / cayenne with smoked or mild paprika – and replace the hot tomato sauce with yogurt, cucumber and mint.

Turkey’s not just for Thanksgiving!

Turkey Shawarma Ingredients

2 1/2 lbs 1/4-inch-thick turkey cutlets
½ cup lemon juice
1 tbsp turmeric
2 tsp coarse salt
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp hot paprika or cayenne pepper
8 tbsp (approx) olive oil

8 whole pitta breads / Taboon / Lafah / Tortilla

Spicy Tomato Sauce (Sahaweq)
Tahini Sauce

2 tsp sumac
2 onions, sliced
Lettuce, shredded
Tomato, rough cut

Turkey Shawarma Instructions

1. Mix the turmeric, salt, coriander, cumin, black pepper, white pepper and paprika, lemon juice and oil in a large bowl
2. Add the turkey, mixing until the marinade has fully coated the meat
3. Cover and chill the mixture to marinade overnight or 24hrs if possible.
4. The next day, slice the onions into rings sprinkle with the sumac and cover.
5. Prepare the barbecue, oil grill and heat up
6. Prepare the tomato sauce and the tahini sauce (you can use shop bought, but fresh is best)
7. Put the turkey cutlets on the hot barbecue and grill approx 3 minutes each side, then keep warm.
8. Chop the tomatoes and shred the lettuce
9. Heat up bread of choice
10. Slice turkey meat and fill bread of choice
11. Add sliced onion, lettuce, tomato, tomato sauce and tahini sauce
12. Play choice of Middle Eastern music
13. Roll wrap or pitta in some greaseproof paper.
14. Enjoy

 

Like this recipe? Try HERE for hundreds more!

   

Related shawarma recipes: Chicken Shawarma, Taboon Bread
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Baked Beef Shawarma Recipe

Baked Beef Shawarma Recipe

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Rating: 4.3/5 (224 votes cast)

Beef shawarma recipe: steak bake

Recipe: Jennifer “JJ” Jones

A beef shawarma recipe that’s baked in the oven makes an interesting departure from the usual method of frying

but the addition of minced fat that dissolves and coats the meat while it’s cooking brings this beef shawarma recipe very close to the rich flavor you get from a stacked shawarama meat on a gyro grill.

Sirloin steak can be quite expensive, so a cheaper beef cut such as frying steak is just as good – but can be a bit more of a mouthful!

Beef Shawarma Ingredients:

2 lb sirloin steak or frying steak, cut into thin strips
1/4 tsp ground mastic (optional)
1/8 tsp ground cardamom
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1/8 tsp allspice or 7 spice
1/4 tsp black pepper
1/4 tsp cinnamon
1 tsp salt
zest of 1 lemon
1/4 cup fresh lemon juice
1/4 cup vegetable oil, ghee or smen
4 tbl finely minced fat (optional but excellent)
2 garlic cloves, finely minced

flatbreads, pitta or flour tortilla
tomatoes, finely sliced onion, shredded lettuce,
mint leaves, tahini sauce
harissa sauce

Beef shawarma instructions

1. Combine all ingredients (except the minced fat), mix well, cover with cling wrap and marinate overnight.
2. Heat oven to 400 F.
3. Pour the marinaded meat into a oven dish / cooking tray
4. Add diced fat over the meat
5. Bake for 30 minutes until most of the liquid has evaporated and the meat has browned.
6. Serve meat onto breads, adding garnishes and sauce as required.
7. Roll, eat and enjoy!

 

Like this recipe? Try HERE for hundreds more!

   

Related shawarma recipes: Chicken Shawarma, Taboon Bread

Back to the shawarma recipe home page

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Sahaweq Sauce or Harissa

Sahaweq Sauce or Harissa

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Shawarma Recipe: Sahaweq Sauce

Red sahaweq sauce, also known as zhuk, skhug, harissa sauce, red sauce or chilli sauce

Sahaweq makes a delicious and fresh shawarma topping for those who prefer their shawarma recipe to have a lot more heat.

Sahaweq sauce is really quick and easy to make – and the proportions of tomato and chilli can be altered to taste. Harissa works best with shawarma recipes using dark full flavoured meats such as goat shawarma and lamb – as when used too liberally it can overwhelm the delicate taste combinations in chicken shawarma.

Sahaweq Sauce Ingredients:

5 oz dried red chilli peppers (medium or hot to taste)
2 tablespoons cumin
2 pinches black pepper
7 cardamom pods, ground
2 whole heads of garlic, peeled and chopped
Good pinch of salt
Small pinch of aniseed (optional)
Squeeze of lemon juice (optional)
2 pieces of corriander/cilantro, washed, stemmed and chopped
4 large tomatoes, finely chopped

Sahaweq Sauce Instructions:

1. Add everything but the tomatoes to a mortar and grind to a paste
2. Add the chopped tomatoes and mix thoroughly.
3. Taste and add more salt / pepper / chilli as required

 

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Related shawarma recipes: Chicken Shawarma, Taboon Bread

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Moroccan Chicken Shawarma

Moroccan Chicken Shawarma

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Rating: 4.2/5 (208 votes cast)

Chicken Shawarma, Moroccan Style

I picked up this chicken shawarma recipe in Morocco, from speaking to this amazing old guy at the medina in Marrakech.

I told him I ran a website filled with shawarma recipes from around the world. After he stopped laughing and realized I was actually serious, he shared his family recipe – and I’m assuming the secret at the heart of his livelihood with me. Like all the best things, it’s really simple and quick – but it the taste is amazing.

Thankfully I realised that 4 tsp chilli powder was his little joke – feel free to add a little chilli to taste, although like all chicken dishes it’s nice to be able to taste the delicate meat.

Moroccan Chicken Shawarma Ingredients

2 good sized chicken breasts
4 heaped teaspoons of plain yogurt
1/2 teaspoon of tumeric
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
2 generous teaspoons finely chopped garlic
vegetable oil
Lettuce, onion and tomato
Caesar dressing (!)
Pitta bread, arab bread or flour tortillas

Moroccan Chicken Shawarma Directions

1. Slice the chicken breasts into strips and place in a bowl.
2. Add the yogurt, cumin, salt, pepper, tumeric and garlic to the bowl and mix well until all the chicken has been covered.
3. Cover the bowl with cling wrap and leave in the fridge for at least one hour (3-4 is best)
4. Place a frying pan over a medium heat and add 1-2 tablespoons oil (smen would be even better)
5. Fry the chicken until cooked with some good crispy bits.
6. Put a portion of the chicken in the wrap
7. Add lettuce, onion and tomato.
8. Pour on Caesar dressing (sounds awful but it was this old guy’s secret sauce)
9. Roll it up and eat!

Other vendors would add French fries and ketchup, some would add mayonnaise, others still a big dollop of harissa, or a sprinkle of sumac. You can take it away from the hustle and bustle of the medina, but this Moroccan chicken shawarma recipe is still a sensation.

 

Like this recipe? Try HERE for hundreds more!

   

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Taboon Bread Recipe

Taboon Bread Recipe

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Taboon bread Recipe: Lafah Bread

Taboon bread or Lafah is a staple of Middle Eastern cuisine and the authentic bread within which to enjoy shawarma.

Pitta is nice, tortilla wrap will do if you must, but to enjoy a proper shawarma the way shawarma was intended you’re going to want to make Taboon bread or Lafah.

Luckily, the recipe for Taboon is quick and easy to follow and you don’t even have to turn on your oven.

Taboon / Lafah Recipe Ingredients:

  • 3½ cups of bread flour
  • 1oz dried yeast
  • 1½ cups water
  • 1 tbls sugar
  • ½ tbls salt
  • 2 tbls olive oil

Taboon / Lafah Instructions:

1. Mix the yeast, flour,sugar and salt adding the water and oil gradually to a firm and slightly sticky dough.
2. Dust a surface with flour and knead the dough until it is smooth.
3. Lightly grease a large bowl and place the dough in the bowl, making sure the surface of the dough is lightly coated in the oil
4. Cover with cling wrap and set aside for an hour – the dough ball should almost double in size.
5. Once the dough has risen, remove from the bowl and split the dough into 6 parts rolling them into balls
6. Cover the dough balls with a moist towel and leave to rest for 10 minutes.
7. Flatten the balls into disks 12 to 15 inches across.
8. Add oil to a frying pan, heat and add each disc, turning over as they brown.
9. Once cooked, stack under a towel.
10. Add shawarma filling, eat and enjoy!

 

Like this recipe? Try HERE for hundreds more!

   

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Pitta Bread for shawarma recipe

Pitta Bread for shawarma recipe

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Making your own shawarma recipe? Make pitta too!

Recipe by: Frank Cohen
Makes 8 good sized pittas

How do you make your shawarma recipe taste better? By making your own fresh pitta bread of course…

Making pitta bread is remarkably simple and doesn’t take too long. You can either make it in advance and freeze, or make it fresh alongside making your choice of shawarma recipe – although I find I end up burning one or the other. Not a problem if there are two chefs.

The best thing about this recipe other than it’s simplicity, is that the dough only requires 20 minutes to half an hour resting time  giving you an ideal opportunity to cut up fillings and get the shawarma cooking.

Pitta ingredients:

2 and 1/2 cups bread flour
2 tsp good quality salt
1 tbsp sugar
2 tsp active dried yeast
2 tbsp good olive oil
1 cup of warm water

Pitta instructions:

1. Add 1 cup of flour, the salt, sugar and yeast to a large bowl and mix.
2. Add the oil and the warm water before stirring vigorously with a wooden spoon for at least 3 minutes.
3.Gradually add the remaining flour while stirring
4. If the dough is messy looking and comes away from the sides of the bowl it’s perfect. If not and it’s too moist add a little more flour.
5. Lightly flour a work surface and empty the bowl onto it.
6. Knead the dough for at least 5 minutes
7. Turn oven on to 500F
8. Divide the dough into 8 pieces and roll these into balls
9. Dust lightly with flour and cover with a damp towel
10. Leave for 20-30 minutes to “rest”
(this would be a good time to prep fillings, get the shawarma meat cooking etc)
11. Once rested, flatten each ball by hand and then with a rolling pin until they form discs approximately 3/16″ thick
12. Place these discs onto cooking foil directly on top of the oven shelf.
13. Bake for between 5-8 minutes when they should puff up.
14. Remove from oven, stack the discs and loosely wrap in kitchen foil or a tea towel. The pittas will flatten.
15. Remove each pitta as required, cut half an edge away and insert blunt knife into opening to create the pocket.
16. Add shawarma contents, roll and enjoy!

 

Like this recipe? Try HERE for hundreds more!

   

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Lebanese Beef Shawarma

Lebanese Beef Shawarma

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Lebanese Beef Shawarma: with video!

Recipe by Fatmeh at LebaneseByHeart.com

This simple but highly effective recipe for delicious Lebanese style beef shawarma was passed onto us by Fatmeh – and has been made several times in the Mr Shawarma household.

 

How to make Shawarma from Sukhjit Ghag on Vimeo.

It’s just a shame computers haven’t become advanced enough for smellivison, because boy does this beef shawarma recipe smell wonderful!

Lebanese Beef Shawarma Ingredients

serves 4-6

  • 2 Lbs of Beef (sirloin) chopped thin
  • 3 cloves of garlic
  • 2 tbsp of lemon juice
  • 2 to 3 tbsp of vegetable oil
  • 2 tbsp of shawarma spices or 2 tbsp of all spice and add about 1/3 tsp of nutmeg and cardamon
  • 1 cup of beef or lamb fat or (1 tbsp of vegetable oil ) for frying the meat
  • 1/2 cup of chopped parsley
  • 2 medium size tomato sliced
  • chopped lettuce (optional)
  • 6 pieces of pita bread cut in half
  • salt

Lebanese Beef Shawarma Instructions

  1. In a bowl mix the meat with garlic ,lemon juice, oil, and spices . Let it sit for at least 8 hours prefer overnight .
  2. Fry the fat until you get about one tbsp of the liquid that comes out of it , remove the pieces of fat then add the meat to it, fry until cooked very well and no more liquid coming out of the meat .
  3. Moved the cooked meat to a clean plate served with the onion, tomato, lettuce in the pita bread .

 

Like this recipe? Try HERE for hundreds more!

   

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Titli’s Chicken Shawarma Recipe

Titli’s Chicken Shawarma Recipe

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Chicken shawarma recipe with video

serves 2 hungry shawarma addicts

One of our favorite chicken shawarma recipes from the inimitable Titli Nihaan, YouTube’s hahal recipe powerhouse slash eccentric.

A simple and easy to follow chicken shawarma recipe that leads to a tasty full flavored chicken shawarma, especially if you use fresh parsley and serve it with a good tahini sauce. The recipe is interesting in that it calls for fenugreek which gives the chicken shawarma a hint of curry suggesting Indian or Pakistani origins.

We find it better to marinade the chicken for 24 hours and then drain the excess marinade prior to cooking rather than reducing the marinade in the pan, but that’s just nitpicking!

One thing – NEVER confuse allspice with seven spice. It’ll make her head explode.

Titli’s Chicken Shawarma Ingredients:

2 chicken breasts
1 cup natural or Greek yoghurt
Juice from 1 lemon
Handful fresh parsley, chopped
1/2 tsp good salt
1/4 tsp ground nutmeg
1/4 tsp paprika (smoked optional)
1/4 tsp ground ginger or grated fresh ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground fenugreek
1/4 tsp allspice
2-3 garlic cloves, crushed.

Flatbread / pitta / flour wrap of choice
Tahini Sauce
Sliced onion, chopped tomato, lettuce

Titli’s Chicken Shawarma Instructions

1. Combine all the herbs, spices and seasonings in a bowl.
2. add the yoghurt and lemon juice, mixing well.
3. slice the chicken breasts into strips (use Titli’s semi-frozen chicken hint – it works!)
4. add the sliced chicken to the marinade mix, and fully coat the chicken
5. cover the chicken in the marinade bowl and place in fridge for 2-24 hrs (the longer the better)
6. Heat large frying pan with some vegetable oil and add the chicken
7. Stir until excess liquid reduces and meat starts to brown.
8. Brown meat to desired level of crispness (I like it quite well fired)
9. Remove from heat and add chicken to warmed bread of choice
10. pour over tahini sauce and garnish with lettuce, tomato and onion.
11. wrap or roll the shawrma, eat and enjoy!

Note: The recipe can be used with any meat – but for stronger flavored meat it’s best to marinade for much longer than the 2 hour minimum – 24 hrs is always best for any shawarma recipe, with the chicken shawarma recipe being one of the few that can get away with two hours.

 

Like this recipe? Try HERE for hundreds more!

   

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Goat Shawarma Recipe

Goat Shawarma Recipe

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Rating: 3.0/5 (110 votes cast)

Authentic goat shawarma: No kid-ding

This recipe was sent to us by “Shawarma Doktor” in Tunisia and he helpfully added that if no goat was available, camel meat would be a fine substitute.

We’ve been unable to procure enough goat meat, or for that matter any camel meat whatsoever up here in rural Scotland and so we had to make this recipe with mutton.

It was a real winner! We added some finely shredded fresh mint to the parsley and I feel it finished this goat shawarma recipe off perfectly.

Goat Shawarma recipe

Serves 5-8

Goat Shawarma Ingredients:

2 pounds (1 kg) goat fillet, sliced into small strips
1/2 cup red wine vinegar
1/2 cup olive oil
1 tsp ground nutmeg
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground cumin
½ tsp ground cloves
1 tsp ground allspice
1 tsp ground black pepper
¼ tsp ground mastic
1 tsp salt.

Tahini Sauce:

1/2 cup tahini
pinch salt
3 garlic cloves finely mashed
1/2 cup freshy squeezed lemon juice
1/2 cup water.

Small bunch fresh parsley
1 onion finely sliced
3 large tomatoes
Pinch of sumac

Flatbread / pitta of choice

Goat Shawarma Instructions

1. Grind the mastic and salt together in a mortar to a fine powder.
2. Add the salt / mastic mix and all the spices together in a bowl and mix well.
3. Pour the vinegar and olive oil into a second bowl and mix well.
4. Add the spice mix to the mixed oil and vinegar and mix again.
5. Add the strips of goat meat to this marinade and mix until all meat has been covered .
6. Cover the bowl and marinate the meat in the fridge, for 24 hours.
7. Next day, remove the meat from the marinade bowl, allowing excess liquid to drain
8. Heat a large frying pan, add some oil and cook the strips over high heat, moving continuously for 5 to 8 minutes until they are well browned.
9. Serve immediately with the tahini sauce, sliced tomatoes, onions, parsley and a sprinkling of sumac, rolled or wrapped in warmed pitta or flatbread.
10. Enjoy

Tahini Sauce Instructions

1. Mash the garlic with a pinch of salt in a mortar
2. Add the tahini.
3. Add the lemon juice and water gradually, while stirring with a wooden spoon.
4. Taste. Add more tahini, lemon or garlic to taste.

Note: Goat can be a tough meat if over cooked or under marinaded for long enough. You can replace the goat with mature lamb or mutton for a similar taste without the chewing, or use young goat or kid in this goat shawarma recipe

 

Like this recipe? Try HERE for hundreds more!

   

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