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Egyptian Shawarma
Authentic Egyptian-style shawarma featuring thinly sliced, marinated meat, slow-roasted to perfection, and served in soft Egyptian bread with creamy tahini sauce and tangy pickles. A beloved street food classic.
🧂 食材
- 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
👨🍳 步骤
- 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
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
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
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
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
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
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
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
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
💡 专业技巧
- ✓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.
✨ 创意变奏
为您的创意版本提供灵感
- 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.