Introduction
Nothing is as delicious as a hot, savory shawarma from your favourite street food stall. Spiced meat, crunchy veggies, tangy pickles, creamy sauce, all served in soft flatbreads – pure comfort food. What if you could have the same experience in your own kitchen? You can certainly do that with this shawarma recipe – street-style wrap at home. There’s no need for a rotisserie or elaborate equipment. Only a few spices from the pantry, some chicken thighs, and approximately 45 minutes of your time. Let’s go over all the information you need.
Why is Street-Style Shawarma so Special?
The meat is heavily seasoned, the charred sides are a significant added flavor, and there’s a lot of flavor in the one wrap of street shawarma. Traditional shawarma is served with layers of marinated meat slowly cooked on a vertical rotisserie. The outer layer will brown and crispy whilst the inside will remain tender and juicy.
This can be achieved at home with a hot skillet or oven. It’s all about the marinade! Cumin, paprika, turmeric, cinnamon and garlic are the perfect combinations to cook a normal chicken into an extraordinary one. The caramelized and slightly charred edges that make street shawarma and shawarma appetizing are achieved by “searing” the meat on high heat.
Making your own shawarma is all about personalization. It’s up to you to select your protein, your toppings, and your sauce. No waiting in line. No compromise.
Food for thought: How to make the perfect homemade Shawarma
Marinate for 2 or more hours. This improves further at night. Spices should be left to marinate into the meat. Marinate with yoghurt to tenderise the chicken and make spices adhere.
When cooking meat, cut into thin slices. This is important. Thin slices will cook quicker, crisp up the edges, and will look more like the item itself. Use a sharp knife and cut against the grain.
Heat skillet to high. Don’t overcrowd the pan. If necessary, cook in batches. You’re looking for searing, not steaming. It is that high heat that is responsible for the beautiful brown bits.
Warm your bread. If you get a cold pita or tortilla, you have ruined the experience. Cook briefly, about 20 seconds on each side, on a dry pan. It must be soft, warm and a little flexible.
Making shawarma at home is a beneficial process.The best thing about making shawarma at home is.
This is one of the best things about it is that you always know what you are putting in your meal. Street shawarma may contain high amounts of sodium, preservatives, and poor quality oils. When you’re in the kitchen at home you have control over all the ingredients.
It’s also budget-friendly. A family of four can eat a batch of homemade shawarma for a small fraction of the price at a restaurant. The chicken thighs are inexpensive, spices can be kept for months and vegetables are inexpensive.
Meal prepping also is a breeze. Prepare your chicken on Sunday, and you will have fast dinners for the week. Simply cook, cut, wrap and serve! The whole process only takes approximately 20 minutes after the chicken is marinated.
Not to mention that it’s actually entertaining. Making it a family affair (with someone chopping vegetables, someone making the sauce, someone assembling) makes dinner a fun task instead of a task.
The common mistakes that you need to avoid making when making Shawarma.
Focusing on chicken breast rather than thighs. Breast dries very fast particularly at high temperature. Thighs contain more fat, and thus provide more flavor and juiciness. If you will have to use breast, don’t over cook it.
Omitting the acid from the marinade. There’s no choice but to use lemon juice or yogurt. Acid softens hard fibre and enhances colour in the finished product. Otherwise, your shawarma will taste dull.
Overloading the wrap. You may want to pack it in there, but too many fillings and it’ll collapse! Take a medium dose of each ingredient. Balance is key.
Forgetting the pickles. Pickled turnips, cucumbers or even jalapeno peppers provide a tangy bite that cuts through the richness of the meat and sauce. It’s a little thing that makes a big difference.
Not allowing the meat to rest. When the chicken has been cooked, allow to rest for 2 to 3 minutes. This lets juices flow around. If he cuts it off straightaway, then it’s nothing but dry shawarma.
Shawarma enthusiasts, let me introduce you to some expert tips to make your shawarma experience even better!
To finish off cooked chicken, set the broiler for 90 seconds. This will provide you with one additional layer of char with a texture that’s similar to that of rotisserie shawarma. Take your time, it goes from good to bad in no time at all.
Make your own garlic toum. In a food processor, pulse raw garlic, lemon juice, salt, and vegetable oil until it’s white and fluffy. There’s nothing like a fresh toum in comparison to the store-bought garlic sauce.
Drizzle with hot sauce or sprinkle with sumac prior to wrapping. Lemony tartness that is traditional in Middle Eastern dishes, is provided by sumac. It’s not a big deal but it is an overwhelming change.
To achieve a restaurant-style presentation, roll your shawarma in foil to the bottom. It contains all that stuff, will stay warm longer and just looks more legit.
Frequently Asked Questions
May I substitute another protein in this recipe for shawarma?
A: Absolutely. Beef, lamb and even shrimp are good. Cook time is dependent on protein. Tahini sauce and pickled onions are a perfect match for lamb.
Q: Alligator breed chicken is best marinated overnight.Alligator breed chicken requires overnight marinating.
A: At least 2 hrs. Marinate overnight in the fridge for optimum results. The longer the marinade is left to rest, the more intense the flavor will be.
Q: Yes, you can prepare shawarma without an oven.
A: Yes! A cast iron skillet which has been heated on the stove is ideal. In fact, many people would prefer to eat skillet shawarma since they get more control on the sear and char.
Conclusion
The street-style wrap – making shawarma at home is not as difficult as people imagine it is. But, with the correct spices and a good marinade as well as a hot pan, you can make something that’s as close to your favorite food cart as you can get. The appeal of homemade shawarma is that it’s very simple and flexible. There are no bad ways to make your wrap, as long as you have either chicken or lamb, pita or lavash, garlic sauce or tahini. Give this recipe a try this weekend. After the first bite of spicy crispy edges encased in warm bread with all those condiments, you may never say goodbye to takeout shawarma again.
