Delicious and Authentic Pork Shawarma Recipe

Ingredients

  • 1 kg boneless pork shoulder
  • 10 garlic cloves, minced
  • 1/4 cup white vinegar
  • 1/4 cup plain Greek yogurt
  • 1/4 cup lemon juice
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • For the sauce:
  • 1/2 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 tablespoons fresh parsley, finely chopped
  • 1 garlic clove, minced
  • Salt to taste
  • For serving:
  • 4 pita breads
  • 1 cup shredded lettuce
  • 1 red onion, thinly sliced
  • 1 tomato, sliced

Steps and instructions

  1. Cut the pork shoulder into thin slices.
  2. In a large bowl, combine minced garlic, white vinegar, Greek yogurt, lemon juice, coriander, cumin, turmeric, cinnamon, cayenne pepper, black pepper, salt, and olive oil.
  3. Add the sliced pork to the marinade and mix well to ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight.
  4. When ready to cook, preheat your grill or stovetop griddle over medium-high heat.
  5. Remove the pork from the marinade, shaking off any excess, and grill the slices for about 4-5 minutes on each side, until they are nicely browned and cooked through.
  6. While the pork is cooking, prepare the tahini sauce by combining tahini, lemon juice, olive oil, water, chopped parsley, minced garlic, and salt in a bowl. Stir until smooth and well blended.
  7. Warm up the pita breads on the grill or in a toaster.
  8. To assemble the shawarmas, spread a bit of tahini sauce on each pita, then add the cooked pork, shredded lettuce, sliced onion, and tomato. Drizzle with more tahini sauce if desired.
  9. Roll up the pita breads tightly and serve the pork shawarma hot.

Tools for making

Recipe variations

  • Use chicken instead of pork for a chicken shawarma.
  • Marinate the meat with different spices such as paprika, sumac, or allspice.
  • Try using lamb or beef as an alternative protein.
  • Add sliced bell peppers or onions to the marinade for added flavor.
  • Experiment with different types of sauces or condiments like tzatziki or garlic sauce.
  • Replace pita bread with tortilla wraps or flatbreads.
  • Include additional toppings like pickles, olives, or hot sauce.
  • For a vegetarian option, substitute the meat with grilled tofu or tempeh.
  • Add a sprinkle of za'atar seasoning to the meat or sauce for an extra Middle Eastern twist.
  • Serve the shawarma with a side of hummus or tabbouleh salad.

Recipe overview

This Pork Shawarma recipe offers a delicious spin on the traditional Middle Eastern street food. Marinated in a flavorful blend of spices, yogurt, and lemon juice, then grilled until tender and juicy, the pork delivers an explosion of flavors with every bite. The homemade tahini sauce adds a creamy, tangy touch that balances the spices perfectly. All these are wrapped in warm pita bread with fresh veggies for a satisfying meal or snack. Whether you're new to Middle Eastern cuisine or a seasoned fan, this pork shawarma recipe can be a great addition to your culinary repertoire. It's straightforward to make, requiring some simple ingredients and an easy-to-follow cooking process. Get ready to enjoy a scrumptious dish right from your own kitchen!

Common questions

  1. Can I use a different cut of pork?
  2. Yes, while boneless pork shoulder is recommended for its tenderness and flavor, you can use other cuts like pork tenderloin or pork loin if desired. Just keep in mind that the cooking time may vary.
  3. Can I marinate the pork for longer than overnight?
  4. Absolutely! Marinating the pork overnight allows the flavors to develop, but you can marinate it for up to 24 hours for even more intense flavor.
  5. Can I make the tahini sauce ahead of time?
  6. Yes, you can prepare the tahini sauce in advance and store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
  7. Can I cook the pork in the oven instead of grilling?
  8. Yes, if you don't have a grill or griddle, you can bake the marinated pork in a preheated oven at 400°F (200°C) for about 20-25 minutes or until cooked through.
  9. Can I add other toppings to the shawarma?
  10. Absolutely! Feel free to customize your shawarma with additional toppings such as sliced cucumbers, pickles, or a drizzle of hot sauce.

Serving dishes and utensils

  • Grill or Stovetop Griddle - A grill or stovetop griddle is essential for cooking the pork slices to perfection.
  • Large Bowl - A large bowl is needed for marinating the pork and combining the ingredients.
  • Plastic Wrap - Plastic wrap is used to cover the bowl while the pork marinates in the refrigerator.
  • Basting Brush - A basting brush is useful for brushing the marinade onto the pork slices while grilling.
  • Bowl for Tahini Sauce - A separate bowl is required for mixing the ingredients of the tahini sauce.
  • Grill Tongs or Spatula - Grill tongs or a spatula will help you flip the pork slices while grilling.
  • Toaster - A toaster can be used to warm up the pita breads.
  • Knife - A knife is necessary for slicing the red onion and tomato.
  • Cutting Board - A cutting board provides a safe and stable surface for slicing the onion and tomato.

Origin stories

Shawarma, a beloved street food, has its roots in the Middle East. It was originally an ingenious solution by the Turkish to preserve meat in the days before refrigeration. The meat was marinated, stacked on a vertical spit, and then roasted slowly, allowing the fat and juices to trickle down, keep the meat moist and flavorful. The tradition was adopted by many cultures across the Middle East and Mediterranean, each adding their unique twist to the recipe. Today, whether it's made with pork, chicken, or beef, shawarma is enjoyed worldwide, not merely for its captivating flavors, but also as a symbol of shared culinary heritage. The name 'shawarma' itself comes from the Turkish word 'çevirme', which means 'turning' - a simple homage to the culinary technique that's at the heart of this delicious dish.

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.