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lebanese shawarma

Lebanese Shawarma

Lamb or beef shawarma marinade and how to make the perfect wrap

Course Main Course
Cuisine Lebanese
Keyword Authentic, Easy, Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Zaatar and Zaytoun

Ingredients

For the Shawarma marinade

  • 500 g of lamb or beef shoulder sliced into thin strips
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • ½ teaspoon turmeric
  • ½ teaspoon dried coriander
  • ½ teaspoon 7 spice
  • 2 tablespoon vegetable or regular olive oil
  • 2 tablespoon white vinegar
  • 2 tomatoes
  • 1 onion

For the tahini sauce

  • 3 tablespoon tahini
  • 2 tablespoon lemon
  • ¼ teaspoon salt
  • 2 tablespoon cold water

For the shawarma wrap

  • Large fresh flatbreads halved
  • Tomatoes, pickles, onions sliced
  • Pinch of sumac
  • Parsley chopped

Instructions

For the homemade Shawarma

  1. Ask your butcher to slice your meat into strips approximately ½ cm thin or alternatively slice the meat yourself using a very sharp knife
  2. In a bowl, add the meat along with the salt, spices, oil and vinegar and marinade for at least a few hours, preferably overnight
  3. Take out your shawarma at least one hour before cooking and bring to room temperature. Then heat your oven to 180C (350F)
  4. Chop the tomatoes and onion and add to the marinade. Mix well
  5. Lay out the shawarma in a wide pan (preferably non stick) and cook for around 20-25 minutes, turning the shawarma with a fork half way through

To make the shawarma wrap

  1. Prepare the fresh flatbread by separating it in half
  2. Slice the pickles, tomatoes and thinly slice the onions. Chop the parsley and set aside

  3. Mix the tahini, lemon juice, salt and water. Taste and adjust if necessary.

  4. In the middle of the wrap, add the shawarma, pickles, tomatoes, onions. Drizzle on some tahini sauce and sprinkle some parsley and sumac.
  5. Add a final sprinkle of salt, wrap up tightly and hot-press in a heated panini griddle for 1-2 minutes