Beef Shawerma Recipe

Beef Shawerma

Beef shawermas are perfect for a quick and tasty meal. Try this simple recipe to prepare the shawerma marinade.

Preparation Time: 8 hours approximately
Cooking Time: 45 minutes approximately
Serves: 4 persons

All you need

For the beef:

500g ground beef, cooked
1 cup yogurt
¼ tsp. al alali Natural Vinegar
2 cloves garlic, crushed
1 tsp. al alali Ground Black Pepper
½ tsp. salt
2 cardamom
1tsp. al alali All Spice
Juice from 1 lemon
2 tbsps. sumac

For the sauce:

1 cup Tahineh sauce
2 cloves garlic, crushed
1 tbsps. yogurt

Directions

• Mix all ingredients except beef
• Add little amount of olive oil. (optional)
• Add beef to the mixture, cover and refrigerate for at least 8 hours, preferably over night
• In a large sauce pan, cook beef over medium heat for 45 minutes. If beef becomes a little dry add few tbsps. of water
• For the sauce - mix all ingredients. Set aside
• Pour sauce on top of the beef
• Serve with bread, onions, tomatoes and sumac, and enjoy!

Source: alalali

Middle Eastern Chicken Shawarma - How to make Middle Eastern Chicken Shawarma

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle Eastern Chicken Shawarma Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Chicken Shawarma.

Ingredients - Serves 4

1 tablespoon ground coriander

1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 teaspoon smoked paprika
1 tablespoon grill seasoning
Juice of 1 lemon, divided
1 large cloves garlic, grated or finely chopped
5 tablespoons extra-virgin olive oil (EVOO), divided
4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup tahini
1 1/2 cups Greek yogurt
4 pitas

Preparation

Preheat an indoor or outdoor grill to high.

In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like. Slather the mixture all over the chicken until it is well-coated.

Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.

Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.

Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.

Source Arabic Food Recipes

More Middle Eastern Recipes:

Spicy Chicken Shawarma Salad
Chicken Shawarma
Lamb Shawarma
Hummus Pita Sandwich
Hummus without Tahini
Lebanese Hummus

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Spicy Chicken Shawarma Salad Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spicy Chicken Shawarma Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy Chicken Shawarma Salad.

Shawarma is a Middle Eastern wrap that is filled with spiced meat such as lamb, beef, or chicken.  It is very similar to Greek gyros. Typically served in pita bread, this shawarma is paired with a more diabetes-friendly bed of leafy greens. The chicken works well because it's mild flavor is lends well to this flavorful marinade.

Ingredients:

3 Tablespoons minced fresh parsley
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
7 Tablespoons plain low-fat Greek yogurt
2 Tablespoons fresh lemon juice
4 garlic cloves, minced
2 Tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast meat, thinly sliced
1 bunch of lettuce, cleaned and chopped
1 cup chopped cucumber
1 cup chopped tomato
Lemon vinaigrette (recipe follows)

Directions:

Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine.  Stir in the yogurt, lemon juice and garlic cloves.  Add the chicken to the bowl and stir to coat.  Let sit in the refrigerator to marinate for at least an hour, or overnight.

Heat the oil in a large skillet over medium-high heat.  Working in batches, add the marinated chicken pieces to the skillet.  You don't want to overcrowd the pan so the chicken can brown.  Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through.  Remove the chicken from the pan and place on a plate lined with paper towels.  Put some more oil in the pan and repeat the process until all the chicken is cooked.    

In a salad bowl, mix the lemon vinaigrette.  Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken.  Mix to combine. 

Servings: 4

Nutrition Information: Amount Per Serving Without Vinaigrette

Calories:  209
Carbohydrates:  9g
Fiber:  2g
Sugars: 4g
Total Fat:   9g
Saturated:  2g
Trans:  0g
Sodium:  543mg
Protein:  24g

Lemon Vinaigrette

Ingredients:

1 Tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Directions:

In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper.  Slowly whisk in the olive oil to combine.

Servings: 4

Nutrition Information: Amount Per Serving for Vinaigrette

Calories:  126
Carbohydrates:  2g
Fiber:  0g
Sugars: 0g
Total Fat:   14g
Saturated:  2g
Trans:  0g
Sodium:  310mg
Protein:  0g


More Middle Eastern Recipes:

Chicken Shawarma
Lamb Shawarma
Hummus Pita Sandwich
Hummus without Tahini
Lebanese Hummus
Potato Kibbeh in Oven

Save and share Spicy Chicken Shawarma Salad recipe 

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Chicken Shawarma - Chicken Shawarma Recipe

Learn how to make middle eastern chicken shawarma sandwich. Easy and delicious recipe for Chicken shawarma. This recipe consists of lime juice, olive oil, allspice, coriander, garlic, fresh chopped summer savory, onion, chicken, and the dressing.

To make the traditional Middle Eastern shawarma sandwich, marinated pieces of meat are pressed, stacked on a vertical rotisserie and cooked slowly. The juicy cooked meat is then shaved off and made into a sandwich with yogurt, tomatoes and lettuce. Yield is 6 servings.

Ingredients
Chicken
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon allspice toasted and ground
1 tablespoon coriander seed toasted and ground
1 garlic clove, minced
1 tablespoon fresh chopped summer savory
1 onion, grated
2 pounds chicken thighs, skin removed, bones removed and pounded to even thickness
Coarse salt and freshly cracked black pepper

Yogurt Dressing
2 tablespoons lemon juice
1 cup yogurt
1/2 cup chopped fresh flat-leaf (Italian) parsley
Coarse salt and freshly cracked black pepper

Assembly

6 thick pitas
1 large tomato, thinly sliced
6 leaves Boston lettuce

Preparation
Chicken
1. Combine the lime juice, olive oil, spices, garlic, summer savory and grated onion in a medium bowl.
2. Add the chicken thighs and toss to coat.
3. Cover with plastic and marinate in the refrigerator for four hours.
4. Preheat the barbecue on medium.
5. Remove the chicken from the marinade, shaking off any excess.
6. Skewer the thighs on a long metal skewer, stacking them flat on top of each other.
7. Season the chicken thighs and put them on the grill.
8. Cover and cook the chicken, turning the skewer every few minutes for even cooking, 25 to 30 minutes or until charred on the outside and chicken is cooked through and juices run clear.

Yogurt Dressing
1. In a small bowl, combine the lemon juice, yogurt, parsley and some salt and pepper.
2. Refrigerate, covered in plastic until ready to use.

Assembly
1. Slice chicken off the skewer in thin shavings and serve it wrapped in pita bread along with the tomato slices, lettuce and Yogurt Dressing.

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Lamb Shawarma - Lamb Shawarma Recipe

Learn how to make the best lamb shawarma. Easy, delicious, and tasty recipe for lamb shawarma. Enjoy middle eastern cooking and prepare the best middle eastern shawarma dish.

This recipe consists of lamb fillet, fat, vinegar, olive oil, nutmeg, cardamon, cinnamon, cumin, cloves, allspice, black pepper, mistika ans salt.

Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita with veggies and sauce is a delicious quick meal. If you have never had shawarma, you have been missing out!

Ingredients - Serves 4 persons
2lb (1 kg) lamb fillet
100 g fat
1/4 cup vinegar
1/4 cup olive oil
1 teaspoon nutmeg
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon cloves
1 teaspoon all spice
1 teaspoon black pepper
1 teaspoon mistika
1 teaspoon salt

Preparation

1. Cut the lamb fillet into thin strips (1/2 cm).
2. Cut the fat into thin strips too.
3. Mix the seasoning together with the vinegar and the olive oil.
4. Combine the lamb and fat strips in a bowl with the seasoning mixture and let marinate overnight.
5. Heat a large skillet very well. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.
6. Serve with Tahinah sauce and salad.

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