Most Delicious Homemade Shawarma Seasoning Recipes
MOST DELICIOUS HOMEMADE SHAWARMA SEASONING
Make a big batch of homemade shawarma seasoning and use it to season all sorts of stuff like chicken, beef, and roasted chickpeas! It tastes just like the store bought shawarma seasoning but way better!
Provided by Marzia
Categories Beef
Time 5m
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a bowl or ziplock bag. Store in an airtight container in a cool, dry place.
- To marinate the shawarma meat: you'll need 2 tablespoons olive oil + 1 tablespoon white vinegar + 1/2 teaspoon salt. Allow chicken to marinate for 10-20 minutes and 1 hour to 24 hours for beef. Here's a recipe for my beef shawarma bowls we love to make with this seasoning. And here's one for chicken shawarma wraps.
SHAWARMA
This recipe was adapted from Mawdoo3.com, and explains how to make original Lebanese shawarma. Instead of being grilled on a rotating skewer, the meat is first sautéed in a pan, and then cooked with water. This recipe suggests serving the shawarma in a classic pita bread, garnished with tahini-based sauce and fresh vegetables.
Provided by TasteAtlas
Categories Street Food
Yield 6 servings
Number Of Ingredients 25
Steps:
- Cut the meat into long, thin strips. Prepare the marinade by mixing garlic, oil, vinegar, shawarma seasoning blend, coriander, black pepper, turmeric, cinnamon, and salt. Rub the marinade into the meat, cover, and refrigerate overnight or at least for several hours.
- In the meantime, prepare the sauce. Mix all the ingredients until the mixture becomes homogenous. If the sauce is too thick, add some more lemon juice.
- Cook the meat in a pan over strong flame until the marinade evaporates. Then, pour in 1 cup of water and continue cooking until the meat is soft. Add tomato and pepper slices and stir until they fall apart. Set aside.
- Spread the sauce over the pita bread. Top with sliced onion, pickles, sumac and parsley, and finish with shawarma. Roll and serve.
SHAWARMA SEASONING
Mix the Middle Eastern shawarma classic seasoning yourself. This version has a little lighter clove flavor.
Provided by JTCosmo
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Mix garlic powder, black pepper, allspice, nutmeg, cinnamon, cardamom, chili powder, oregano, salt, and cloves together in a bowl.
Nutrition Facts : Calories 39.1 calories, Carbohydrate 8.2 g, Fat 1.2 g, Fiber 3.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 593.5 mg, Sugar 1.2 g
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- Mix: Mix all the ingredients for the shawarma spice blend and store in an airtight container (and if you're making your own tabbouleh, start by cooking the quinoa or bulgur, because it needs to cool.)
- Shawarma marinade: Add all the spices, lemon juice, garlic and olive oil to a bowl. Whisk well and toss in the chicken. Make sure the chicken is completely coated in the marinade. Cover with plastic wrap and refrigerate for around 1 hour.
- Add the onion: Pre-heat the oven to 425F (220C). Add sliced onion to the bowl with the chicken and toss around. Add everything to a 9x13 inches (20x30cm) baking dish. If you still have a lot of marinade floating around, leave it behind. But the longer the meat is marinating, the more it will absorb.
- Bake: Bake until chicken is done, around 18-23 minutes for medium sized chicken breasts. However, really big chicken breasts need up to 28-30 minutes. If you have a thermometer, they should reach an internal temperature of 165F (74C). Once done, let them rest at least 5 minutes before slicing.
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- MARINATE: Add the shawarma seasoning, salt, (omit if your seasoning contains salt) vinegar, and olive oil to a medium bowl and stir to combine. Add the chicken breasts, flipping so that both sides are coated in the marinade. Allow the chicken to marinate at room temperature for at least 15 minutes or up to 12 hours, covered in the refrigerator.
- SAUCE: Position a rack in the center of the oven and preheat the oven to 425oF. While the oven is preheating, make the garlic sauce. Mince the garlic, sprinkle with a tiny pinch of salt, and use the side of your blade to smash the garlic. Continue mincing until it turns into a paste. You could also do this using a mortar and pestle. Once the garlic is a paste, whisk it together in a bowl with lemon juice and mayonnaise. Alternately, you can also do this in a small food processor but be sure to use the ‘pulse’ setting so as to not over-whip the mayo, causing it to split. Cover the garlic sauce and place it in the refrigerator until ready to use. When the oven has preheated, arrange the waffle fries on a large rimmed baking sheet lined with parchment paper. Bake the waffle fries for 28-33 minutes or until golden and crispy.
- COOK THE CHICKEN: While the fries are baking, heat a cast-iron skillet over medium-high heat. Drizzle with a little oil and cook the chicken breast for 8-12 minutes, flipping halfway through until the chicken reaches an internal temperature of 165oF. Remove the chicken to a plate and allow it to rest for at least 5 minutes before dicing. Alternately, you can grill the chicken.
- ASSEMBLE: When the fries are done, remove them from the oven. Top the fries with the diced chicken, onions, tomatoes, and cornichons. Drizzle the prepared garlic sauce all over and top with chopped parsley before serving!
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