How the heck do you make a Shwarma?

Question

My husband came back from overseas and all he talks about is how great this shwarma was -- if I can't make it, is there anywhere in or near St. Louis I can get it?

Answer 1

Saleem's on Delmar in St Louis makes a delicious Shwarma (and your spelling is accurate...both shwarma and shawarma are acceptable).

The best I've ever had was at La Shish in the very Arabic-influenced town of Dearborn, MI. They serve Shwarma in a ring of warm hummus and it's to die for! Lamb is the best, but you can do beef or chicken if you want to. It's just a kind of stew that's seasoned with garlic and allspice.

So it sunds like a good excuse to get him to take you out this week!

Answer 2

A veg is a plant or part of a flower used as food

Answer 3

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 4

Shwarma is a kind of Greek or Middle Eastern fast food. In the Middle East, it's made by piling up either chicken or lamb on a vertical skewer that serves as a rotisserie in an outdoor grill. The shwarma master shaves off very thin slices of the meat (that is hopefully, but not always cooked--it's not a surefire way to cook meat safely, since the outside cooks, but not the inside, so he can't serve too many all at once). He puts the shaved meat in a pita roll with some french fries and some vertical slices of dill pickle. Then he pours over some shwarma sauce, which is somewhat like a thin garlic hummus. The result is a very salty, somewhat fatty, garlicky, sandwich that you can walk around with.

It would be extremely hard to replicate the flavors and textures at home because of the difficulty of cooking and shaving the meat. Your best bet is to call around to some Greek or Middle Eastern restaurants to see if they serve shwarma. Even if they do serve it, it may not be exactly what your husband is craving, since shwarma traditions vary according to the different cultures of origin.

Answer 5

Roasted Lamb, not chicken.
Don't know if you can get a hold on the spices (a mixture of cumin, coriander, curry, black pepper, cayenne pepper, salt and cloves), but here's the recipe for the shoarma:
http://www.jannekes.eu/gourmet/shoarmagourmet.html

and this one for the pita-bread
http://www.jannekes.eu/bread/pitah.html

Answer 6

I often end up posting the same question on other sites

Answer 7

its actually just shredded chicken mixed in a variety of sauces and coleslaw wrapped in a pita kind of a thing made from flour...
try lebanese restaurants they might be selling that.

Answer 8

wow! i love shawarma too.. its soooo tasty...

Answer 9

Try a Pakistan Restaurant but here's a recipe
SHAWARMA

Recipe By : Al Baab
Serving Size : 8 Preparation Time :0:00
Categories : Main Course--Poultry Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef, lamb or chicken -- 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!!!!!

Answer 10

Shawarma (Arabic: شاورما‎; Hebrew: שווארמה) also spelled shwarma, shawerma, or shoarma, from the Turkish word çevirme (pronounced "chevirme", meaning, "one that is rotated", and which became shewerme under Arabic pronunciation) is a Middle Eastern-style sandwich usually composed of shaved lamb, chicken, turkey, or beef. Shawarma is a popular dish in Bahrain, Egypt, Jordan, Lebanon, Israel, Palestinian territories, Saudi Arabia, UAE, and other Middle Eastern locations, and is consumed by both Arab and non-Arab populations in North America and South America as well. Shawarma is known as 'guss' in Iraq.

[edit]
Preparation
Shawarma is made by placing strips of meat or marinated chicken on a skewer. Animal fat and an onion or tomato is placed at the top of the stack to provide flavoring. The meat is then roasted slowly on all sides as the skewer rotates in front of or over a flame for a period of several hours (see rotisserie). Traditionally a wood fire is used, but nowadays a gas flame is more common.

The cooked meat is then shaved off the skewer with a large knife, dropping to a circular tray below to be retrieved. Shawarma is most commonly eaten as a fast food, made up into a sandwich with pita bread or rolled up in Arabic lafa (a sweet, fluffy flatbread) together 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, flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is often served with garlic mayonnaise, pomegranate concentrate, skhug (a hot 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 straightaway.

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 shawarma stores use hot dog buns, but most have pita and lafa. Shawarma is often served with a plate of French fries or home fries; sometimes the fries are placed inside the pita as well. 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
While shawarma originated in Turkey under the name döner kebab (döner means "one that turns," versus çevirme, which means "one that is rotated"), it has become a ubiquitous form of fast food in many Arab countries, particularly Syria and Lebanon which have a deep-rooted tradition of preparing the dish. Here is a rundown of the areas and modes of preparation of shawarma in other places around the world:

Argentina: In Argentina, shawarma is starting to get known, introduced by middle east inmigrants to the population, is consumed mainly in Buenos Aires city.
Bulgaria: In Bulgaria, shawarma is a goulash-like dish.
Israel: In Israel, shawarma is a very popular street food and is sold everywhere. Often the rotating skewer is placed at the front of the fast-food stand, exposed to the street, so that patrons can view the preparation process. Kosher shawarma stores flavor the meat with its own drippings rather than animal fat. Shawarma is served in a pita and is usually eaten with salad, hummus or french fries.
Russia: In Russia, shawarma (Russian: шаурма or Шаверма) gained popularity in the former Soviet Republics of Armenia and Azerbaijan and has become one of the most popular street foods. It 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 made from 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 here by Lebanese migrants, shawarma (often spelled chawarma, the French spelling) is a popular street food.
Canada:
Montreal's mainly Lebanese Arab population has made shawarma fast food restaurants ubiquitous. Chicken shawarma is called shish taouk. The city's many Greek restaurants almost always serve shawarma, usually calling it "doner."
Ottawa is home to many shawarma restaurants; Google Maps reports 91. Sellers use 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 (which is usually mixed in with the onions). The shawarma restaurants in Ottawa will generally allow customers to substitute hummus for the garlic sauce at no extra charge. Despite its name, beef shawarma generally contains some lamb in addition to the beef to ensure juiciness.
Windsor, Ontario, bordering Detroit, Michigan (which has the greatest concentration of Middle Easterners in North America), has many shawarma shops. They are located all over the inner city but are concentrated on Ouellette Avenue in a de facto entertainment district downtown.
Toronto , has many different Shawarma establishments reflecting the different Shawarma styles of the globe. King Falafell, at Bathurst and Eglinton, prepares their Shawarmas in the Moroccan tradition, with a heavy emphasis on spices and different vegetables such as lettuce and a sort of cabbage. Yummi's, (2 locations, Yonge & Eglinton and Yonge &Bloor) leans more towards the Israeli style, while Sarah's on Bloor Street in the Annex serves toasted, Syrian and Lebanese style sandwhiches.
Vancouver, Lower Mainland, British Columbia, A large immigrant population drives shawarma and doner consumption in BC. The city of surrey, being primarily South Asian, hosts dozens of small shawarma shops though it is more commonly referred to as donair (misspelling intentional). Google infact lists 51 restuarants with the alternate spelling in the area. It is common to see pizza, greek, coffee and falafel all served alongside donair's in a given establishment.
United States: Shawarma is found in many places that host Arab populations. In Los Angeles, for example, the large Middle Eastern population makes shawarma almost ubiquitous. Zankou Chicken, a chain which began in Hollywood, has garnered a local cult following. Also Western Michigan University in Kalamazoo, Michigan has a very large population of students from the Middle East, which has led to the opening of many hookah lounges and Middle Eastern resturants in the area, most notably Shawarma King.
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, and is also called Tacos Arabes. It is a very popular dish, and is typically eaten around midnight.
India: Shawarma found its way to India via the large number of non-resident Indians who live and work in Persian Gulf countries. Sometimes porotta, a south Indian flatbread, is used instead of pita.
Brazil: In Brazil, mainly in Sao Paulo, shawarma is a very popular street food, served with bread and a cup of artificial juice. There it is called Churrasco Grego (Greek Barbecue) and costs around US$ 0.25.
Netherlands:In the Netherlands, shawarma is a popular meal, especially after a night out. Here it is served as pork or lamb combined with salad and garlic sauce.
Belgium:In Belgium, which has a relatively high Turkish immigrant population in its major urban centers, shawarma is widely available at both street stands and restaurants. A very large, filling shawarma is available for around 5 euro. It is often made with a combination of lamb and beef and placed in a freshly-baked pita, garnished with salad and a choice of a zesty white garlic sauce or a spicy red sauce, or both.
South Africa:In South Africa, shawarma is extremely popular and widespread since there is a large Muslim population and hence a demand for halal food. The Anat chain of shawarma restaurants is found all over the region. Here shawarma is made with beef, chicken, turkey, or often a combination in a soft pita. Most shawarmas come standard with hummus, tahina sauce, tzatziki (garlic sauce), chili flavoring, choice of vegetables, etc. Barbecue and other sauces may be added to taste as well. Most shawarma shops augment their menus with falafel and burgers.
United KingdomIn the United Kingdom, shawarma is known as a Döner kebab.


SHAWARMA

Recipe By : Al Baab
Serving Size : 8 Preparation Time :0:00
Categories : Main Course--Poultry Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef, lamb or chicken -- 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!!!!!