Beef Chicken Or Lamb Shawarma Recipes

EASY BEEF OR LAMB SHAWARMA

Steps:

• Slice meat into strips. Add vinegar and olive oil.
• Mix the black pepper, allspice, cinnamon, cardamom, za'atar, crushed red pepper, freshly grated nutmeg, dried mint, and salt.
• Sprinkle the spices over the meat, working in to coat the meat thoroughly.
• Marinate for a minimum of two hours.
• Heat a castiron skillet for a few minutes. Remove the meat from the marinade and cook in batches. Don't overcrowd the pan. Repeat with the remaining meat.

BEEF AND LAMB SHAWARMA

Steps:

• Using your chef's knife, finely mince the grated onion. Press the grated onion against a sieve or in a cheesecloth to remove moisture. Combine garlic, salt, spices, onion, and meats. Chop it all together with your chef's knife on a large board - you're looking for a fine paste - then knead with your hands until it's good and sticky. If you'd rather not enjoy that unique experience, process the lot in your food processor for about a minute, scraping down the sides of the bowl as necessary. Preheat the oven to 325 degrees Fahrenheit. Find something heavy and oven-proof (like a cast-iron pan) you can use to weigh down your second loaf pan. Boil a tea kettle of water. Place the meat mixture into one loaf pan, making sure to press into the sides of the pan. Put the loaf pan inside a roasting pan and pour boiling water into the roasting pan about up the the level of the meat in the loaf pan. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees Fahrenheit. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and nest the second, reserved loaf pan on the surface of the meat. Add your heavy object and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on the flatbread of your choice with hot sauce, sliced onion, tahini, yogurt, lettuce, tomato, or whatever suits your taste.

LAMB SHAWARMA

Steps:

• Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
• Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

SPINNING GRILLERS- BEEF AND LAMB SHAWARMA

Steps:

• Combine all of the ingredients with the meat and let it sit in the fridge for at least 45minutes. It is best to marinate overnight.
• If you have a Vertical Broiler such as Spinning Grillers you can follow the following:.
• How to assemble the tower of meat?.
• Begin with the longer piece of meat on the bottom of the tower and start assembling the next pieces in a criss-cross manner. You can layer pieces of meat on top of each other without having to insert them through the spit. Some recipes include a layer of fat in between the stacks of meat. The purpose of adding this layer is to keep the mea moist. Place a tomato or onion on top of the tower and you are ready to grill it.
• If you do not have Shawarma Machine, you can use your grill to sear and cook the meat, then slice thin and serve.

CHICKEN SHAWARMA RECIPE

Steps:

• Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).
• Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
• In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
• While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
• Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add any other filling ingredients in a large bowl and combine well.
• When the chicken is done, you can shred it, slice it, or leave into large pieces. Just make sure it is thinly cut.
• Spread each half pita with hummus.
• Place enough chicken on pita that cover 1/4 of the loaf.
• Add veggies and pour on sauce.
• Roll like a soft taco or burrito and you have shawarma!
• You can also stuff the pocket of the pita if you prefer. I prefer to roll large pitas and stuff the smaller ones.
• ****Cooking time does not include refrigerating overnight****.