Shawarma

By Shahir Massoud
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SERVES
6
 TO
12
TOTAL TIME

Ingredients

Shawarma marinate

  • 1 cup kefir (or yogurt)
  • ½ cup olive oil
  • 1 teaspoon hot sauce
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon allspice
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 kg chicken thigh, sliced. Can also be beef (flank steak for example), lamb etc

Tahini sauce

  • 1 cup tahini
  • ½ cup lemon juice
  • 1 cup water
  • ½ teaspoon salt

Shawarma

  • 1 head iceberg lettuce, finely chopped
  • 2 pints cherry tomato, halved
  • 1 pint mini cucumber, sliced
  • 2 onions, sliced
  • 2 cups pickled turnip
  • 1 cup pickles, sliced
  • 1 cup toum (garlic sauce)
  • 12 pitas, or 36 mini pitas for entertaining
  • Hot sauce to taste

Directions

  1. Marinade at least 4 hours, but overnight is best. Remove, season with salt and broil 8-10 mins to achieve that charred, off the spit feel. Cook through and toss every few minutes to avoid burning if necessary.  
  2. For a quick cook, broil with lamb chops. Marinate in a shallow baking dish  (or bowl, as long as you coat in the marinade).
  3. After it marinates, bring to room temperature. Broil for a few minutes on each side (5 - 6 inches from the heat, if too close it will burn before cooking). Ideally you want a nice char, but have a hint of colour.
  4. To make tahini sauce, combine all ingredients. 
  5. Then, slice the meat off the bone and start building the shawarma sandwiches with the various ingredients.   

WATCH

The Marilyn Denis Show Daily at 10am ET on CTV

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