Make your own Mouthwatering Shawarma

When it comes to food, I am often inspired by our Galilee Green Family world wide. A Facebook discussion with Clay from Salt Lake City, inspired me to make “real” middle eastern shawarma.

This is how the meat is prepared in restaurants – we do it in a frying pan

If you haven’t tried Shawarma, it is prepared from thin cuts of specially seasoned marinated lamb, beef, chicken, turkey or veal.  It’s traditionally cooked slowly on a vertical spit for many hours while basting in its own juices. Then served in a pita bread or wrap garnished with vegetables and sauces.

I’ve always used ready made ‘shawarma’ spice which I can get everywhere in Israel. But I’m not sure it’s readily available where you all live so I went a little deeper and researched what goes into shawarma spice. And I’m so glad I did!

The wonderful scent of the freshly mixed spices was completely different from the premixed ‘store bought’ version. I have now mixed up a jar of my ‘home made’ shawarma spice to have on hand for adding to soups, meat balls, even salad dressings. When I like a flavor I tend to use it in everything!

This shawarma can be made with either chicken, turkey, beef, veal or lamb. You can stuff it into pita (pocket bread), laffa (a middle Eastern flatbread), wraps or eat it as we do on a plate with the side dishes. I’ve included a few of the accompanying sides that we like.

Galilee Green Shawarma

serves 4 to 6

Ingredients

2 lb of turkey or meat or chicken. (Use boneless cuts or remove the bone yourself. You’ll be marinating and cooking it whole and slicing it afterwards)

Marinade

(double the dry ingredients and divide in half so you have spices on reserve for eggplant side dish (below) and other recipes that call for middle Eastern flavor)

Preparing the Marinade

• 2 large garlic cloves minced
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamon
• 1 teaspoon cayenne pepper (note – this really turns up the heat so you can use less or leave it out altogether depending on your taste buds)
• 2 teaspoons sweet paprika
• 2 teaspoons salt
• black pepper (to taste)
• 2 tablespoons lemon juice
• 3 tablespoons GGOO (Galilee Green Olive Oil)

Instructions

1. Combine marinade ingredients in a large ziploc bag.
2. Add the meat and make sure the marinade is coating each piece.
3. Marinate at least 4 hours, 8 or more hours is best to allow the flavors to really penetrate the meat.
4. To cook the meat, (just before serving) heat a grill pan on medium high. Add 1 tablespoon of Galilee Green Olive Oil to heated pan. If using chicken or turkey place in hot pan and cook on both sides until juices run clear. If using meat of lamb cook until desired doneness.
5. Remove from the pan and arrange on a platter with your chosen side dishes.
6. Bring to the table and have everyone construct their own shawarma combo.

Side Dishes for Shawarma

• chopped pickles
• chopped tomatoes
• caramelized onions
• tahini
• hummus
• grilled eggplant (recipe below)

Galilee Green Grilled Eggplant

1. Cut off the stem of two medium eggplants.
2. Wash and dry.
3. Slice in 1/4 inch circles then slice the circles into three strips.
4. Heat a frying pan over medium heat, add 1 tablespoons of shawarma spice mixture (from above) and toast the spices for about 30 seconds stirring constantly until you can smell the wonderful aroma.
5. Add 3 tablespoons GGOO, stir well then toss the eggplant strips and stir to coat well.
6. Lower heat and cook until eggplant begins to browned and is soft.