Author: j9h5mQIoIkI
Shawarma is a delicious wrapped sandwich. The meat is traditionally cooked in a tower and sliced from this tower like doner kebab, but most of us don’t have the necessary equipment to do that at home! Here is a recipe which gives a really good approximation to the shawarma you’ll buy from a stand.
  • 500g (1 lb) meat, thinly sliced (chicken, lamb, turkey, beef, goat, camel, …)
  • Flat bread, e.g. pitta, tortilla, chapatti, …
  • 1 tbsp olive oil
For the Marinade
  • 250 ml (8 fl oz/1 cup) yoghurt
  • Juice of 1 lemon
  • 1 tbsp parsley
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp paprika
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ¼ tsp ground fenugreek
  • ¼ tsp ground allspice
  • 2 garlic cloves, crushed
For the Tahini Sauce
  • 125 ml (4 fl oz/½ cup) tahini
  • 4 tbsp plain yoghurt
  • Juice of ½ lemon
  • 1 garlic clove, crushed
Filling suggestions
  • Tomato, sliced
  • Lettuce, shredded
  • Cucumber, sliced
  • Pickles, sliced
  • Onions, sliced
  1. Prepare the marinade by mixing all the ingredients together in a bowl. Add the meat and leave to marinate for at least 2 hours, preferably overnight.
  2. Prepare the tahini sauce by whisking the ingredients together in a bowl.
  3. Heat the oil in a pan and add the marinated meat. On a medium-high heat, cook for about 10 minutes until most of the liquid has evaporated.
  4. Cook for another 2-3 minutes until the meat just starts to brown.
  5. To prepare the shawarma, heat the bread to make it soft. Spread on some tahini sauce. Place cooked meat and your preferred choice of filling. Fold, wrap in foil, and place in a an oven at 150°C for 5 -10 minutes to warm through.
  6. Unwrap and enjoy!.
Calories: 536 Fat: 29.3 Sugar: 5.6 Fiber: 4.9 Protein: 38.5 Cholesterol: 97.9
Titli's Tips
To get your meat thinly sliced, place it in the freezer for 5 to 6 hours. It becomes hard enough to slice thinly, but not too hard that you can’t slice it at all.

For a different shawarma, try it with sliced avocado in the filling.
Recipe by Titli's Busy Kitchen at