Egyptian Shawarma

🧂 Ingredients

• 1 kg Beef sirloin or chicken thighs (boneless, skinless)
• 2 medium Yellow onions
• 2 tbsp Ground cumin
• 1 tbsp Ground coriander
• 1 tbsp Paprika
• 1 tsp Turmeric powder
• 1 tsp Garlic powder
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 3 tbsp Vegetable oil or olive oil
• 8 pieces Egyptian flatbread (Aish Baladi) or large pita bread
• 120 ml Tahini (sesame paste)
• 2 tbsp Lemon juice
• 1 small Garlic clove
• 2-3 tbsp Water
• for serving Pickled turnips or cucumbers
• for garnish Fresh parsley

👨‍🍳 Instructions

1. 1

   Prepare the meat: Slice the beef or chicken into very thin, bite-sized pieces. The thinner the slices, the more tender and flavorful the shawarma will be. Aim for about 1/8-inch thickness.

   ⏱️ 15 minutes
2. 2

   Make the marinade: In a large bowl, combine the thinly sliced onions, ground cumin, ground coriander, paprika, turmeric, garlic powder, salt, and black pepper. Add the vegetable oil. Mix thoroughly to create a fragrant paste.

   ⏱️ 5 minutes
3. 3

   Marinate the meat: Add the sliced meat to the marinade. Toss well to ensure every piece is evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to penetrate deeply.

   ⏱️ 6+ hours (minimum)
4. 4

   Preheat the oven: Preheat your oven to 200°C (400°F). If using a rotisserie, prepare it according to manufacturer instructions. If not, you'll be layering the meat in a pan.

5. 5

   Cook the shawarma (Rotisserie method): Thread the marinated meat tightly onto the rotisserie spit, layering it to create a compact cone shape. Place a drip pan underneath. Roast, rotating slowly, until the outer layers are browned and cooked through, about 2 to 2.5 hours. The internal temperature should reach 74°C (165°F).

   ⏱️ 2 - 2.5 hours
6. 6

   Cook the shawarma (Oven pan method): If not using a rotisserie, spread the marinated meat in a single layer on a baking sheet or in a cast-iron skillet. Roast in the preheated oven for about 2 to 2.5 hours, flipping the meat halfway through, until it is well-browned and cooked through. The internal temperature should reach 74°C (165°F).

   ⏱️ 2 - 2.5 hours
7. 7

   Prepare the tahini sauce: While the meat is cooking, whisk together the tahini, lemon juice, minced garlic, salt, and 2 tablespoons of water in a small bowl. Continue whisking, adding more water a tablespoon at a time, until the sauce reaches a smooth, drizzly consistency. Taste and adjust seasoning if needed.

   ⏱️ 5 minutes
8. 8

   Shave and serve: Once the meat is cooked and has a beautifully browned exterior, carefully shave off thin slices from the outside using a sharp knife. If using the pan method, simply chop the cooked meat into smaller pieces.

   ⏱️ 5-10 minutes
9. 9

   Assemble the shawarma: Warm the Egyptian flatbreads or pita bread slightly. Lay a piece of bread flat, generously spread with tahini sauce, then pile on the shaved shawarma meat. Add pickles and a sprinkle of fresh parsley if desired. Fold or roll the bread to serve.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the best texture, slice the meat against the grain and as thinly as possible. Partially freezing the meat for 30 minutes before slicing can make this easier.
• ✓The longer you marinate the meat, the deeper the flavor will be. Overnight marination is highly recommended.
• ✓Egyptian shawarma spices typically include cumin and coriander, but variations exist. Feel free to adjust to your preference.
• ✓Ensure the meat is cooked thoroughly. The internal temperature should reach 74°C (165°F) for safety.
• ✓Don't skip the pickles! Their acidity cuts through the richness of the meat and tahini, providing a balanced flavor profile.

🔄 Variations

• Use lamb or a mix of beef and lamb for a richer flavor.
• Add a pinch of cayenne pepper or chili flakes to the marinade for a spicy kick.
• Serve the shawarma meat over rice or as part of a mezze platter instead of in bread.

🥗 Nutrition

Per serving