Shawarma is one of the most popular street foods in the world. It’s especially beloved in Middle East, in Russia and the Eastern part of the Mediterranean. If you have ever been somewhere like Turkey or Greece, you’ll remember that there’s a shawarma joint at every corner basically.
Marinated in lemon juice, olive oil and a mix of herbs, the meat is made so very tender and then cooked on a revolving pit and shaved off for platters, wraps and sandwiches.
The rest of the ingredients in the shawarma are pretty simple – veggies, sauce, greek yogurt, optionally – fries. So, as you can see, the secret to making this delicious snack is the meat.
But you don’t usually have a revolving spit at home, unless you’re cooking shawarma for a thousand people every day. So, what to do? This recipe will help you to marinate and cook meat for shawarma so that it practically resembles the original.
Just follow the instructions to marinate and cook the meat. After that, it’s the fun part, it’s all about assembly. I usually throw in any veggies that come to mind or let my family make their own wraps. Traditionally, it’s cucumbers, fresh tomatoes, red onions, fries. You’ll find variants with baked eggplants, various pickles and baked peppers.
Try our own combo and let me know!
