Authentic Homemade Shoarma Recipe

Ingredients

500 grams of boneless chicken thighs or beef strips
1 tablespoon of olive oil
2 cloves of garlic, minced
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of turmeric
1/2 teaspoon of ground cinnamon
1/2 teaspoon of paprika
1/2 teaspoon of ground black pepper
1/2 teaspoon of salt
1 tablespoon of lemon juice
4 pita breads
2 cups of shredded lettuce
1 medium tomato, diced
1 small cucumber, thinly sliced
1 small onion, thinly sliced
For the sauce:
1/2 cup of tahini
2 tablespoons of lemon juice
1 clove of garlic, minced
1/2 teaspoon of salt
2 tablespoons of water

Steps and instructions

Cut the chicken or beef into thin strips and place them in a bowl.
In a separate bowl, mix together the olive oil, minced garlic, ground cumin, ground coriander, turmeric, ground cinnamon, paprika, ground black pepper, salt, and lemon juice to create the marinade.
Pour the marinade over the meat and mix well until all the strips are coated. Leave to marinate for a minimum of 2 hours, or overnight for the best results.
Once marinated, heat a large frying pan over medium heat. Add the marinated meat and cook for about 10-15 minutes, or until the meat is fully cooked and slightly crispy. Make sure to stir occasionally to ensure even cooking.
While the meat is cooking, prepare the vegetables by washing and chopping the lettuce, tomato, cucumber, and onion.
Also, prepare the sauce by combining the tahini, lemon juice, minced garlic, salt, and water in a bowl. Stir until you get a smooth and creamy sauce. If the sauce is too thick, add a bit more water.
Heat up the pita breads in the oven or on a dry frying pan just until they are warm and flexible.
Once everything is ready, take a warmed pita bread, spread some of the tahini sauce on it, add some of the cooked meat, and top it with the lettuce, tomato, cucumber, and onion. Repeat this process for the rest of the pita breads.
Roll up the pita breads and serve the Shoarma warm. Enjoy!

Tools for making

Cutting board - To safely chop and prepare the ingredients.
Knife - For slicing the chicken or beef and chopping vegetables.
Bowl - To marinate the meat and mix the sauce.
Frying pan - To cook the marinated meat.
Spatula - For stirring and flipping the meat while cooking.
Oven or Dry Frying Pan - To warm up the pita breads.

Recipe variations

Vegetarian Option: Substitute the chicken or beef with tofu or seitan strips marinated in a similar spice blend.
Lamb Shoarma: Replace the chicken or beef with thinly sliced lamb meat and adjust cooking time accordingly.
Spicy Shoarma: Add a teaspoon of chili powder or cayenne pepper to the marinade for an extra kick of heat.
Herbed Shoarma: Mix in fresh herbs like parsley, cilantro, or mint to the marinade for added flavor.
Whole Wheat Pita: Use whole wheat pita bread instead of regular pita bread for a healthier option.
Gluten-Free Option: Opt for gluten-free pita bread or serve the shoarma over a bed of rice or quinoa.
Extra Veggies: Include additional vegetables like bell peppers, shredded carrots, or sliced radishes for added crunch and freshness.
Yogurt Sauce: Instead of tahini sauce, serve the shoarma with a yogurt-based sauce seasoned with garlic, lemon juice, and herbs like dill or mint.
Grilled Shoarma: Marinate the meat and grill it on a barbecue or grill pan for a smoky flavor.
Wraps or Tortillas: Swap the pita bread for tortillas or wraps to create a different presentation and texture.

Recipe overview

This recipe will guide you through the process of creating delicious, homemade Shoarma. Originating from the Middle East, Shoarma is a popular street food dish which consists of marinated meat, typically chicken or beef, cooked until it's succulent and slightly crispy. The meat is then wrapped up in warm pita bread with fresh vegetables and a creamy tahini sauce. You'll start off by marinating the meat in a flavorful blend of spices, olive oil, and lemon juice. The longer you leave the meat to marinate, the more flavorful it will be. The meat is then pan-fried until it's fully cooked and slightly crispy. While the meat is cooking, you can prepare the fresh vegetables and tahini sauce. Finally, everything is wrapped up in warm pita bread. Once you've mastered this recipe, you'll be able to enjoy Shoarma anytime you want, right in the comfort of your own home. Expect a mouthwatering combination of flavors and textures that will satisfy your cravings for Middle Eastern cuisine. Enjoy!

Common questions

Can I use a different type of meat?
Yes, you can use boneless chicken thighs or beef strips. However, the cooking time may vary depending on the meat you choose.
How long should I marinate the meat?
For the best flavor, marinate the meat for a minimum of 2 hours. Overnight marinating will result in even more flavorful and tender meat.
Can I grill the meat instead of pan-frying it?
Yes, you can grill the marinated meat instead of pan-frying it. Grilling will give it a delicious smoky flavor. Cook until the meat is fully cooked and slightly crispy.
What can I use as a substitute for tahini?
If you don't have tahini, you can replace it with Greek yogurt or mayonnaise for a different flavor profile.
Can I add additional vegetables or toppings?
Absolutely! Shoarma is versatile, and you can customize it to your liking. Feel free to add or substitute vegetables such as bell peppers, pickles, or even hot sauce for an extra kick.
Are there any vegetarian options for this recipe?
Yes, you can substitute the meat with sliced mushrooms, tofu, or seitan to make a delicious vegetarian version of Shoarma.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and store it in an airtight container in the refrigerator. Just give it a good stir before serving.
How should I store leftover Shoarma?
If you have any leftovers, store the cooked meat and assembled pita breads separately in airtight containers in the refrigerator. Reheat the meat before serving and assemble fresh pita breads.

Serving dishes and utensils

Cutting board - A sturdy surface for cutting the meat and vegetables.
Knife - A sharp knife to slice the meat and chop the vegetables.
Mixing bowls - Bowls for marinating the meat and preparing the sauce.
Frying pan - A large frying pan for cooking the marinated meat.
Spatula - A spatula for flipping and stirring the meat while cooking.
Oven or dry frying pan - For warming up the pita breads.
Serving platter - A platter to arrange and serve the Shoarma.
Tableware - Plates, cutlery, and napkins for serving and eating the Shoarma.

Origin stories

Shoarma, also known as Shawarma, has a rich history that traces back to the Ottoman Empire, which is now modern-day Turkey. This dish was traditionally prepared with lamb or mutton, and its name comes from the Turkish word "çevirme", which means "turning" - a perfect description of the cooking method. Indeed, the meat for Shawarma was historically cooked on a vertical spit, slowly turning and roasting for hours, which allowed it to baste in its own delicious juices. The dish was eventually brought to the Middle East, where it adapted to local tastes, often including chicken or beef and a variety of vibrant spices. Today, Shoarma is a beloved street food worldwide, each region adding its own unique twist but always honouring the turning tradition of its origins.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.