Shoarma Kebab Soup Recipes

SHAWARMA

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.

SHAMI KABAB (BUN KABAB)

Steps:

• Heat a stockpot over medium heat; add ground beef. Stir in garlic paste, ginger paste, coriander, cumin, turmeric, garam masala, 1/2 teaspoon ground red chile, and salt to taste. Add water and dal; simmer until meat is fully cooked and all water has evaporated, 30 to 35 minutes.
• Blend beef and dal mixture together using an immersion blender in the stockpot. Add 1/2 cup cilantro; blend to combine. Roll spoonfuls of beef and dal mixture into into walnut-sized balls; shape into smooth flat patties.
• Whisk eggs, 1 tablespoon cilantro, 1/2 teaspoon ground red chile, and salt to taste together in a bowl. Place bread crumbs on a plate. Dip each patty into egg mixture, then roll in bread crumbs.
• Heat oil in a skillet over medium heat. Fry patties in a single layer until golden brown and crisp, 2 to 4 minutes per side.

SHAMI KEBAB

Steps:

• Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
• Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
• Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
• Shape mixture into patties and dip into beaten eggs.
• Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.

SHOARMA / KEBAB SOUP

Steps:

• Put the lentils in a bowl and pour water over to completely cover the lentils. Leave be for about 4-5 hours.
• Add the soaked lentils to a bowl, add cubed chicken breast, sauces and spices. Mix well, add 3 liters of water and simmer.
• Cut up the bell peppers into little pieces (inch by inch max) and roast them or fry on a grill pan until slightly burnt and very soft.
• Cube a tomato. Put it into the pan you fried your peppers in and cook until the skin comes off easily. Put tomato into a sieve, hold over the lentil pot and grind the tomatoes until all you have left in the sieve is the skin.
• Blend the soup well and *then* add the bell peppers.
• Leave overnight and serve the next day with toasted bread.

SHOARMA SPICE MIX

Steps:

• If you have whole spices and the time, dry roast the cumin and coriander seeds in a frying pan for several minutes, let them cool and grind as fine as possible Mix everything together and put in a small jar Shoarma idea for 4: approx 1lb pork, lamb or chicken, cut meat in strips, add 1 tablespoon oil and lemon juice, 1 or 2 teaspoons of the spice mix, add salt to taste, mix and leave for a few hours or overnight.
• If you like add some chopped onion, crushed garlic, chopped chili pepper and a chopped sweet pepper to the meat mix.
• Fry or grill this until done.
• Serve in a wrap or pita bread with a mayonnaise sauce, Tzatziki or try my Yoghurt Chutney (recipe#38562) and add some finely chopped cucumber to it.
• Use for barbecues, marinades and so on.

CHICKEN SHAWARMA

Steps:

• In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
• Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
• Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

SHAWARMA

Steps:

• Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.
• Add meat and marinate overnight.
• (at least 12 hours-stir a few times) Grill the meat until done or broil in oven.
• Combine the tahini, garlic, lemon juice, and parsley.
• Whisk well.
• Add water if needed.
• To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.
• Pour on a little tzatziki and chow down.

TRADITIONAL SHORBA

Steps:

• Bring a large pot of water to a boil. Cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes.
• Stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. Cook until chicken is cooked through and tender, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

GARLIC SAUCE

Steps:

• Mix the sour cream with the mayonnaise. Add some of the water if you want a thinner sauce.
• Add the dried herbs and garlic powder to taste (I prefer LOTS of garlic).
• Let it sit in the fridge for a little while, so the dried herbs can soak up the liquids.
• Add more water if needed.

CHICKEN SHAWARMA

Steps:

• Tip all the ingredients, except the chicken and lemon wedges, into a blender or a smoothie bullet with 1 tsp sea salt and whizz to a smooth paste. Pile the chicken into a bowl or large plastic container, pour over the paste and mix through so the chicken is completely coated. Cover and marinate for at least 4 hrs or up to 48 hrs - the longer, the better.
• Cooking on the barbecue: Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a few coals scattered around the other. Starting and ending with half a baking potato, thread all the chicken onto two long metal skewers - so that both skewers go through each piece of meat - packing the thighs down between the potato halves so that they are really compact. Place the large chicken kebab to the side of the barbecue with only a few coals underneath. Pop the lid down and cook for 45-50 mins, turning every 15 mins, or until cooked through - prise the chicken pieces apart in the centre to check, or use a digital cooking thermometer; it should read 70C or more. Leave to rest for 5 mins.
• Cooking in the oven: Heat the oven to 220C/200C fan/gas 8. Sit the kebab across a roasting tin so it is suspended, or rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.
• Warm the naan on the barbecue or in the oven. Bring the kebab to the table to carve, wrap with warm naans, and serve with the other salads and lemon wedges for squeezing over.

SHOARMA SAUCE

Steps:

• Mix the mayonnaise with the milk until you get the right consistency. It has to glide of the spoon not too thin and not too thick.
• Mix the salt and pepper in, this can be adjusted to your own taste. Then mix in the fresh herbs.
• This will be a good sauce to serve when making the shoarma with recipe: http://www.recipezaar.com/44858.