The No.1 Most Authentic Shawarma Recipe Ever
I picked this shawarma recipe up in Cairo during my great shawarma hunt and I have to say that this shawarma recipe is as authentic as you can get without actually owning a shawarma grill (Gyro). It’s sensational!
Some of the ingredients used can be fairly hard to come by unless you happen to live in a large city – but then that’s what the internet is for – so much can be bought or sourced on-line. It really is essential to get everything – especially the mastic.
The flavor comes from the wonderful marinade – 24 hours is the minimum I would marinade the meat for, but overnight will do if you’re in a hurry! Personally I think it tastes best with lamb, but any meat you have will taste amazing – I’ve even used prawns…
The authentic shawarma recipe doesn’t call for the red sauce (harissa and smashed tomato) but growing up with tomato based shawarma sauces I always put a bit on.
Authentic Shawarma Recipe
Serves 4 with large meat-filled portions
Authentic Shawarma Ingredients
juice from 1 lemon
2 x tablespoons of white wine vinegar
1 x teaspoon finely grated lemon zest
1 x teaspoon of ground cinnamon
1 x teaspoon of ground allspice
1 x teaspoon of good quality salt
1 x teaspoon of ground black pepper
1/2 teaspoon of ground cardammon
3 x finely ground pieces of mastic
1 x onion, peeled and grated
3 x tablespoons of olive oil
5 x tablespoons of finely chopped parsley
1 x red onion, peeled and sliced very finely
3 x tomatoes roughly diced
1/2 cucumber finely diced
1 x cos or small iceberg lettuce chopped or shredded
1 x green pepper (capiscum) finely sliced
1 x teaspoon of sumac
1 x tablespoon of finely chopped fresh mint
1 x tablespoon of olive oil
Authentic Shawarma Directions:
1. Mix all the marinade ingredients in a large bowl, then add the meat and mix again.
2. Marinade the meat in a fridge for at least 24 hours stirring the mix occasionally.
3. The next day take the meat mix from the fridge an hour before cooking, place in a sieve and drain the excess fluids.
4. Cover the meat and leave in a cool place out of direct sunlight.
5. Mix the salad in a bowl and mix in 1 x tablespoon of olive oil, adding the sumac.
6. Place the meat under a hot grill / broiler or on top of a hot barbeque for a few minutes each side, until cooked.
7. Warm the flat bread or pitta and place the cooked lamb on or in the bread.
8. Sprinkle the salad over the meat.
9. Sprinkle the tahini over the salad.
10. Wrap in greaseproof paper and enjoy!
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