Shawarma (Arabic: شاورما ; Turkish: donar kebab) is a popular Levantine dish of lamb, mutton, or chicken, and today turkey, beef, or veal are found. It is a poplar street food, dating to the 19th century.
(Arabic:) طاجن شاورما
/tajin shawirma/
Serves 8
Preheat the oven to 350F (175C)
2 Tbs. (30 ml) olive oil
1 pound (455 g) ground meat of choice
1 organic chopped onion
2-3 minced organic garlic
1 1/2 cups (360 ml) organic chicken or beef broth
1 (14.5 ounce / 415 g) organic diced tomatoes, undrained
4-5 tsp. (8-10 g) Shawarma seasoning*
3 cups (390 g) cooked rice
2 cups (260 g) (gluten-free) pita chips
1/2 cup (120 ml) tahini
1/4 cup (60 ml) (dairy-free) yogurt
organic lemon wedges
1/2 cup (120 ml) herbs (1 or more):
- cilantro
- parsley
- mint
A. Main dish:
1. Heat 2 tsp. olive in a oven pot over medium heat.
2. Add onions and garlic. Cook 5-6 minutes.
3. Add 4 tsp. of Shawarma seasoning and cook for a minute.
4. Add the meat and cook until it is not pink.
5. Add tomatoes and broth. Bring to a boil.
6. Stir in the rice.
7. Crunch pita chips in a bowl.
8. Drizzle with 2 tsp. oil and 1/2 tsp. (1,5 g) Shawarma seasoning and toss.
9. Spread lips over the casserole.
10. Bake uncovered 25-30 minutes.
B. Tahini sauce:
11. Whisk tahini, 1/3 cup (80 ml) water, yogurts and lemon juice.
12. Drizzle the sauce over the casserole and top with the herbs.
13. Serve with lemon wedges.
*Shawarma seasoning:
Makes just over 2 Tbs. (13 g)
Stir together:
1 tsp. (2 g) each:
- ground cumin
- ground coriander
- ground ginger
- garlic powder
- paprika
1/4 tsp. each:
- ground cardamom
- ground turmeric
- ground cinnamon
- black pepper
- pinch ground clovers
