I want a good recipe for shawarma?

Question

I love shawarma. I like it with just beef, cheese, and lots of onions!

Answer 1

instant shawarma
beef tenderloin steak, grilled or chicken breast, grilled--cubed
cucumbers, thinly sliced
onions, sliced
garlic sauce
pita bread or flour tortilla, grilled
tomatoes, cubed


for the beef;
marinade with lemon, pepper and kikkoman soy sauce for at least a few hours before grilling

garlic sauce:
crushed garlic about 6 cloves
1 can evaporated milk
olive oil
butter
corn starch mixed with water
1.heat saucepan, add a little butter then add 80% of garlic and olive oil til brownd then add evaporated milk about 1 can then
add corn starch mixture until becomes sticky. if not yet sticky in a few seconds add more cornstarch ---be sure to dissolve in water
before you add to garlic mixtre. add remaining garlic. add salt, pepper or sugar if youre not satisfied with the taste of garlic sauce.

1.tortilla add beef or chicken, cucumber, onions, tomatoes then garlic sauce

enjoy!!!

Answer 2

Beef Shawarma Recipe Filipino Style

Answer 3

Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef -- very thinly sliced
Marinade:
1 cup yogurt
2 tablespoons lemon juice
4 cloves garlic -- minced
1/2 teaspoon hot pepper sauce
1 tablespoon vinegar
1 tablespoon onion -- finely minced
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon ground mace
1/2 teaspoon salt

Combine all marinade ingredients. Add meat and marinate overnight.

Place the marinated meat in a barbeque cage and cook over hot coals for 15
minutes. Combine tahini (sesame paste), clove of garlic, lemon juice and
parsley until it is of a creamy texture, Add water if necessary. Place the
cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini
mixture as desired.

OK, now here's how I made them: I followed the instructions exactly until
cooking time. I used chicken (hubby doesn't like lamb), drained it from the
marinade, spread the chicken out on my slotted broiler pan (so the juices
could drip down). Broil about 3 minutes, stir the chicken around a bit and
continue broiling until cooked through. I did not make the tahini
sauce--instead I used homemade buttermilk salad dressing. We used to eat at
this place in Dhahran called Babba Habbas, and buttermilk dressing came
closest to tasting like their sauce.

- - - - - - - - - - - - - - - - - -

NOTES : The cone of meat, marinated in yogurt and seasoning, is layers upon
layers of meat (lamb, beef or chicken) place on a spit and topped off with an
onion and lemon. The spit is placed vertically in front of an open flame.
As the meat cooks it is turned. The shawarma chef takes his sharp knife in
hand and cuts off paper thin slices of cooked meat which drop into a waiting
tray below. The cooked meat, salad and yogurt or hot sauce are placed in the
pocket of pita bread or on a long toasted roll. Delicious!!!!!

ENJOY!!!
thats all i could find sorry if onions not enough and that thers no cheese

Answer 4

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Answer 5

This is a good question

Answer 6

is anyone able to tell what is the right answer for this question?

Answer 7

Shawarma


ShawarmaShawarma (Arabic: شاورما‎; Hebrew: שווארמה) also spelled shwarma, shawerma, or shoarma from Turkish word çevirme (read "chevirme") meaning 'one that is rotated' and which became 'shewerme' under Arabic pronunciation) is a Middle Eastern-style sandwich usually composed of beef, chicken, turkey or lamb. Depending on the origin or location of a restaurant, the recipes they use may be different. The process of cooking the meat is the same. It is slowly roasted on a rotating machine, similar to a gyro machine, usually with one or two sources of heat over a period of several hours. The meat that is slowly cooked is then shaved off with a large knife and drops to a circular tray below to be retrieved. It is served in a pita or a lafa, usually garnished with lettuce, tomatoes, and tehina with assorted spices. It is flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Some shawarma restaurants are Americanized and substitute beef in place of lamb or chicken. This popular dish can be found served in places like Bahrain, Egypt, Jordan, Lebanon, Israel, Palestine, Saudi Arabia, UAE, and other Middle Eastern countries.

While shawarma originated in Turkey (under the name döner kebab, where döner means 'one that turns' whereas çevirme means 'one that is rotated' in Turkish), it is a ubiquitous form of fast food in many Arab countries, particularly Syria and Lebanon which have a particularly deep-rooted tradition of preparing the dish. Along with falafel, it is considered a national food of Israel, usually eaten with salad, hummus or french fries. In Turkey, however, çevirme may refer to any kind of meat roasted on a horizontal skewer; e.g. tavuk (chicken) çevirme. On the other hand, in Larousse Gastronomique (1st edition), what is referred as "tchevir me kebab" in a subentry of the article Kebab is döner kebab.

Shawarma is made by placing strips of meat or marinated chicken on a skewer with animal fat and an onion or tomato placed at the top of the stack for flavoring. The skewer rotates in front of or over a flame so that the meat is grilled from all sides (see vertical rotisserie) and cut right before serving. Traditionally a wood fire is used, but nowadays a gas flame is more common.

Shawarma is most commonly eaten as a fast food, made up into a sandwich with pita bread or rolled up in Arabic lafa bread (a sweet, fluffy flatbread) along with vegetables and a dressing. Vegetables commonly found in shawarma include cucumber, onion, tomato, lettuce, parsley, pickled turnips, pickled gherkins and cabbage.

Common dressings include tahini (or tahina) and hummus. Chicken shawarma is often served with garlic mayonnaise, pomegranate concentrate, skhug (a chili sauce), or any combination of the three. Once the sandwich is made up it is normally dipped in the fat dripping from the skewer and then briefly seared against the flame. In Syria and Lebanon, chicken shawarma sandwiches are generally toasted after being made up, whereas meat sandwiches are eaten straight away.

Sometimes beef is used for shawarma instead of lamb, and turkey is also occasionally used instead of chicken. In Israel, a turkey/lamb fat mixture is the primary flavor, although chicken is also available. Less common alternatives include fish and sausage. Some stores use hot dog buns but most have pita and lafa; sometimes a choice of all three is available. Shawarma is very often served with a plate of french fries or home fries, or sometimes the fries are put inside the pita instead. Sometimes, beef shawarma—despite its name—contains some lamb in addition to the beef, to ensure juiciness.

Shawarma is also eaten as a dish in itself, served with grilled bread and garnish.

[edit]
Around the World
Bulgaria: In Bulgaria, shawarma is a Goulash-like dish.
Israel: In Israel, shawarma is almost a national food. Very popular street food. Can be found everywhere.
Russia: In Russia, shawarma (Russian: шаурма or Шаверма) became one of the most popular street foods. Originally from the former Soviet Republics of Armenia and Azerbaijan, shawarma in Russia is generally eaten with a variety of Julienned vegetables, tomato sauce, and garlic sauce that is wrapped in lavash. Russian-style Shawarma is similar to Döner kebab made of Beef, Pork or Chicken.
Taiwan: In Taiwan, shawarma (Mandarin Chinese: 沙威馬 shāwēimǎ) is usually chicken and is served on a leavened white flour bun with julienned cabbage, a slice of tomato, sliced onions, ketchup, and mayonnaise. It is often sold in night markets in Taiwan.
West Africa: Brought there by Lebanese migrants, Shawarma (often spelled 'Chawarma', the French spelling) is a popular street food in West Africa.
Canada:
Montreal's (mainly Lebanese) Arab population have made shawarma fast food restaurants ubiquitous there; chicken shawarma is called shish taouk.
Ottawa is the home to many Shawarma restaurants; Google Maps reports 91. The sauce used is a garlic sauce made from equal parts garlic and oil and a small amount of lemon juice. Shawarma sandwiches are wrapped in pita bread and are almost always garnished with onion, tomato, pickles, pickled turnips and parsley (usually mixed in with the onions). The Shawarma restaurants in Ottawa will generally allow customers to substitute homus for the garlic sauce, at no extra charge. The beef shawarma meat (despite its name) generally also contains some lamb (in addition to the beef), for juiciness.
Windsor, Ontario Arab population, bordering Detroit, Michigan with the greatest concentration of Middle Easterners in North America has many shawarma shops. The are present all over the inner city but are concentrated on Ouellette Avenue in a defacto entertainment district of downtown.
United States: Shawarma is found in many places in the United States. In Los Angeles, the large Middle Eastern population makes shawarma almost ubiquitous; Zankou Chicken, a chain which began in Hollywood, has garnered a local cult following.
Mexico: In Mexico City and Puebla, Mexico, shawarma was introduced by Lebanese immigrants in the early 1920s. Nowadays, it is usually made with pork marinated in annatto paste, and served on corn tortillas. This fast food is known as taco al pastor. It is very popular, and eaten mostly around midnight. Also known as "Tacos Arabes".
India: Shawarma found its way to India, after being brought there by the large number of Non-resident Indians who live and work in Gulf countries. Sometimes porotta is used instead of the pita bread.
Brazil: In Brazil, mainly in Sao Paulo city, it's also a very popular street food, served with bread and a cup of artificial juice. It's called "Churrasco Grego" (Greek Barbecue) and costs around US$ 0.25.
Netherlands:In the Netherlands it's also a popular street food, especially after a night out. Here it is served as pork or lamb combined with salad and garlic sauce. It costs around 5 euros.
Belgium:In Belgium, which has a relatively high Turkish immigrant population in major urban centers, shawarmas are widely available at both street stands and restaurants, with very large, filling shawarmas available for around 5 euro's. They are often made with a combination of lamb and beef, in a freshly baked pita, with salad and a choice of a zesty white garlic sauce or a spicy red sauce, or both.




Beef Shawarma


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Small tenderloin of beef, about 3 lbs (trim skin layer if necessary; ask butcher for details)
1 cup catsup (TRUST ME!)
1 Tbs shawarma spice
1 cup fresh lemon juice
½ cup olive oil
1 Tbs dried cilantro (coriander leaves)
1 large onion, color your choice, finely diced
2 medium to large ripe tomatoes, finely chopped
Slice tenderloin 1/4" thick (firming the meat by partially freezing helps), then dice coarsely. Be sure undesirable skin has been removed!

Meat slices can be smoked, low heat, for a couple of hours over the wood of your choice. I like oak, or alder. However, the smoking step can be omitted, as a matter of time or preference.

Combine all other ingredients, except onion and tomatoes. Stir in with meat, and place in a suitable container to marinate for 8-48 hours in a cold refrigerator.

To cook, spread meat/marinade evenly over shallow cakesheet, roaster, etc. Broil close to the upper burner, until desired doneness. Spread tomatoes and onions over mix, broil further until veggies are tender.

Stir, and serve with hummus and flatbread wedges.

Note: This recipe works well with lamb or chicken and cheese toooooo, too, same quantity, by weight.


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