Shawarma, a culinary jewel from the Middle East, has captivated taste buds worldwide with its succulent marinated meats, vibrant spices, and addictive flavour. This iconic street food, typically served in pita bread or wrapped in a flatbread, is a symphony of textures and tastes – tender meat, crunchy vegetables, creamy sauces, and fragrant herbs all combining in perfect harmony. Whether you prefer the classic lamb, succulent chicken, or the richness of beef, shawarma offers a versatile and satisfying meal. Its popularity extends far beyond its origins, adapted and enjoyed in countless variations across the globe.
This recipe focuses on a UK-style shawarma, offering a delicious and achievable approach for home cooks. Forget the lengthy queues and expensive takeout; we’ll guide you through a simple yet flavourful process, ensuring your shawarma experience is as authentic and satisfying as possible. Ready to embark on a culinary adventure? Let's dive into the step-by-step guide and create your own perfect shawarma at home.
Tools Needed
- Knife
- Cutting board
- Mixing bowls
- Blender
- Frying pan
- Serving plate
Ingredients
- Chicken: 1kg
- Lemon Juice: 4 tablespoons
- Vinegar: 4 tablespoons
- Shaan Adams Verma Sharma Mix: 1 packet
- Red Chilli Flakes: 1 teaspoon
- Dry Ginger: 1 teaspoon
- Peri Peri Masala: 1 teaspoon
- Oil: 2 tablespoons
- White Sauce Ingredients
- Whole Cheese
- Garlic
- Fenugreek
- Red Sauce Ingredients
- Garlic Paste
- Tomato Sauce
- Red Chilies (soaked in water): 2 tablespoons water
- Food Coloring (optional)
- Naan Bread/Roti
- Tomatoes
- Cucumbers
- Lettuce
- Chillies
Step-by-Step Instructions
Step 1. Marinate and Cook the Chicken
- Cut 1kg chicken into strips. Marinate with 4 tbsp lemon juice, 4 tbsp vinegar, 1 packet Shaan Adams Verma Sharma Mix, 1 tsp red chilli flakes, 1 tsp dry ginger, 1 tsp peri peri masala, and 2 tbsp oil. Marinate for at least 2 hours, or overnight for best results.
- Cook the marinated chicken in a pan on low flame until cooked through.
Step 2. Prepare the Sauces
- Blend 1 cup whole cheese, garlic, fenugreek, 2 tsp lemon juice, and 2 tsp vinegar until smooth. Add oil to thin the consistency as needed.
- Blend garlic paste, oil, tomato sauce, and red chilies (soaked in 2 tbsp water for 10 minutes) until smooth. Adjust color with food coloring if desired.
Step 3. Assemble the Shawarma
- Spread white sauce on naan bread/roti, followed by the cooked chicken, red sauce, and fresh vegetables (tomatoes, cucumbers, lettuce, chillies).
Step 4. Serve
- Fold the Shawarma and serve.
Read more: Lebanese Beef Spinach Stew with Peppered Rice: A Winter Delight
Tips
- Add more chicken to the marinade as needed.
- For a quicker Shawarma, use a pre-made spice mix.
- Adjust the amount of vinegar to your liking to avoid excessive sourness.
- Add oil to the cooked chicken if it's too dry.
- If you like, fry some onions and serve alongside your Shawarma.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 200-250g
- Protein: 150-180g
FAQs
1. Can I use different meat for the shawarma?
Absolutely! While lamb is traditional, chicken, beef, or even turkey work well. Adjust marinating time based on the meat's thickness.
2. What if I don't have all the spices listed?
Don't worry! You can substitute with similar spices you have. The core flavours are paprika, cumin, and garlic powder, so focus on those.
3. How long can I keep leftover shawarma?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
So there you have it – your own homemade UK-style shawarma, bursting with flavour and ready to impress. This recipe proves that recreating this beloved street food at home is easier than you think. Enjoy the delicious results and the satisfaction of making this culinary masterpiece yourself!