Recipe For A Homemade Shawarma
As usual, Nita's Kitchen is always here for you with her amazing recipes to help you create your own mouth-watering meals in the comfort of your homes.
To make your homemade shawarma, the secret is, to spice the beef or any desired meat you'd want to use adequately and thoroughly so as to get a unique taste combining the savory-sweet and spicy components. So, just follow these easy steps below and get ready to make yours!!.😜
INGREDIENTS
1. Tortilla bread (Shawarma bread).
2. Beef, Chicken, or both combined.
3. Cabbage, Carrots, Onions.
4. Ginger, Garlic, Salt, Maggi cubes, Black grounded pepper.
5. Mayonnaise and Ketchup.
6. Cucumber (optional).
7. Cinnamon, Oregano spice(optional).
8. Vegetable oil.
9. Aluminum foil.
9. Sugar (optional).
10. Curry and Thyme.
DIRECTIONS
1. Wash your desired meat thoroughly and cut into bits with your knife. Pour the shredded meat into the pot and marinate it using 1teaspoon of salt, a quarter teaspoon of curry and thyme, some ginger and garlic blended together with a half bulb of onion, a quarter teaspoon of cinnamon and oregano spice (optional), one Maggi seasoning cube, and some grounded pepper. Stir thoroughly and allow the meat to stay for about an hour or so. Most preferably it's better to marinate it the night before you want to make the shawarma and store in the freezer... but it's still okay to marinate it the same day you'd want to make your shawarma but, make sure to allow it take in all the spices before boiling it I.e, by leaving it for an hour. Although, the longer the meat stays in the marinade, the tastier it becomes.
2. While waiting for an hour, make yourself busy with chopping the cabbage and grating the carrots. Slice a bulb of onion lightly too. Cut your cucumbers into bits. Make sure to wash thoroughly.
3. Now, its time to boil the meat... since they were cut into bits, it would get tender on time. So, steam first, under low heat, and stir for about 3 minutes before adding half a cup of water to let it boil for about 10 minutes.
4. Get a saute pan or a deep frying pan and put on medium heat. Add one and a half tablespoon of vegetable oil and allow to get hot before pouring in your already sliced onions. Stir fry for 30 seconds before adding your cooked beef. Just your cooked beef... do not add the water from the boiled meat yet. Stir fry for a minute and reduce to low heat. Add in your cabbage and carrots and stir continuously allowing all the ingredients mix together. Include a half teaspoon of cinnamon, a tablespoon of sugar(optional), and one teaspoon of black grounded pepper and continue to stir. Now, you can add just a tablespoon of the water used to boil your meat and continue to stir. Turn off the heat and apply just the right amount of mayonnaise depending on how creamy you'd want it to be... Add some ketchup too and your cucumbers and stir until all the ingredients are mixed rightly. Fry your chicken sausages separately in hot oil for about 3 minutes.
5. Its time to wrap! This might pose the biggest challenge although, the more you practice, the better you become at it. Get a tray and place one shawarma bread on it. Add your fillings (which includes everything you mixed in step 4) to the edge of the bread and add any amount of your already fried chicken sausages you'd like too. Slowly wrap by folding the edge in which you included you filling and turn over until it gets to the other end. After folding, place it at one end of the aluminum foil and turn over till it gets to the other end. After wrapping with the foil, fit in the two endings by pressing it into the wrapped shawarma. Repeat the folding procedure for the next one till your fillings get exhausted.
6. Let's heat it up! Get a flat nonstick frying pan and apply medium heat. Wait for about 5 minutes to allow the pan to get so hot. Place your already folded shawarma on the pan to heat. Apply force with a cooking spoon on it by pressing it down to the pan for about a minute till that side gets hot before flipping the shawarma onto the other side. Repeat this procedure until you finish heating everything. Normally, a pan could heat three or more shawarma at a time depending on how big the pan is.
Now our shawarma is ready yaaay!😋 I told you it was easy, Share what you made with your loved ones and smile because you did it! 😊... Now, you could keep making your shawarma at home and get better at it. Remember, practice makes perfect!!
If you still have questions, drop it in the comment section and I'd reply to it ASAP.
- Nita's Kitchen
nitakelly010@gmail.com
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