Shoarma

Jan 10, 2012 by

 

The problem with making shoarma, shwarma or donner kebab at home (and the word can be also spelled schwarma or shawrama) is that the original versions are all made on a vertical spit that turns in front of an open gas or charcoal generated flame. A secondary problem is that the average skewer used is almost 1.5 cm. thick and holds between 8 – 10 kilos of meat. Cooking at home requires a different method and, of course, smaller amounts of meat.

Here, after a great deal of both rewarding and not all that rewarding experimentation, is the very best I can come up with. It may not be quite “the real thing”, but it will satisfy in many of the same ways.

Ingredients

Boneless lamb if you can’t get that use porkloin or chicken breast
Pita Bread
Shredded lettuce
1 small bunch of parsley
For the shoarma seasoning mix:
2tbsp, cumin
2 tbsp, coriander
1 tbsp cinnamon
1 tsp nutmeg
2 tsp paprika
1 tsp pepper
1 tsp garlic powder
1 tsp curry
1/2tsp salt
1/2 tsp accent
For the garlic sauce
1 cup kraft light mayo
1/2 cup sour cream
1 tbsp dill weed
1 tbsp crushed garlic
For the poesta sauce:
If you can’t buy curry ketchup you have to make it yourself with the following ingredients:
1/4 cup minced onion
1 tbsp butter
1 tsp curry
1 tsp paprika
pinch of cayenne
1 cup of ketchup
1/2 cup of water
1 tbsp sambal
1/2 minced onion

Instructions

1.   Cut meat (preferably lamb, if you don’t have that available use pork-loin or chicken breast in small pieces, use 1 tbsp shoarma seasoning mix per lb. Add the parsley. Marinade for at least 1 hour, better would be overnight. Put 1 tbsp olive oil in a hot skillet and fry the meat in the skillet till done.

2. The garlic sauce you make the following way: Combine 1 cup sour cream, 1/2 cup Kraft mayonnaise light, dill weed, garlic. To dilute the sauce use a little milk.
3. Poesta sauce:If you can’t buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes. then add the sambal and 1/2 cut minced onion.

4. Cut the pita bread in half, make it slightly wet and put in the bread toaster. Put the garlic sauce in the pita bread top with lettuce then the meat. Add sauce to your liking.

Shoarma

The problem with making shoarma, shwarma or donner kebab at home (and the word can be also spelled schwarma or shawrama) is that the original versions are all made on a vertical spit that turns in front of an open gas or charcoal generated flame. A secondary problem is that the average skewer used is almost 1.5 cm. thick and holds between 8 â?? 10 kilos of meat. Cooking at home requires a different method and, of course, smaller amounts of meat. Here, after a great deal of both rewarding and not all that rewarding experimentation, is the very best I can come up with. It may not be quite â??the real thingâ?, but it will satisfy in many of the same ways.

1 hrPrep Time

15 minCook Time

1 hr, 15 Total Time

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Recipe Image

Ingredients

  • Boneless lamb if you can't get that use porkloin or chicken breast
  • Pita Bread
  • Shredded lettuce
  • 1 small bunch of parsley
  • For the shoarma seasoning mix;
  • 2tbsp, cumin
  • 2 tbsp, coriander
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp paprika
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp curry
  • 1/2tsp salt
  • 1/2 tsp accent
  • For the garlic sauce:
  • 1 cup kraft light mayo
  • 1/2 cup sour cream
  • 1 tbsp dill weed
  • 1 tbsp crushed garlic
  • For the poesta sauce:
  • If you can't buy curry ketchup you have to make it yourself with the following ingredients:
  • 1/4 cup minced onion
  • 1 tbsp butter
  • 1 tsp curry
  • 1 tsp paprika
  • pinch of cayenne
  • 1 cup of ketchup
  • 1/2 cup of water
  • 1 tbsp sambal
  • 1/2 minced onion

Instructions

  1. Cut meat (preferably lamb, if you don't have that available use pork-loin or chicken breast in small pieces, use 1 tbsp shoarma seasoning mix per lb. Add the parsley. Marinade for at least 1 hour, better would be overnight. Put 1 tbsp olive oil in a hot skillet and fry the meat in the skillet till done.
  2. The garlic sauce you make the following way: Combine 1 cup sour cream, 1/2 cup Kraft mayonnaise light, dill weed, garlic. To dilute the sauce use a little milk.
  3. Poesta sauce:If you can't buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes. then add the sambal and 1/2 cut minced onion.
  4. Cut the pita bread in half, make it slightly wet and put in the bread toaster. Put the garlic sauce in the pita bread top with lettuce then the meat. Add sauce to your liking.
Cuisine: Middle Eastern | Recipe Type: Dinner
7.6.3
29
http://arrisje.com/shoarma/

*Arrisje’s Recipe Card. Click on the picture and save to your hard drive, print as a 4×6 pic*

Recipe Card Shoarma  Pita Bread

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3 Comments

  1. Chris
    Thanks for this site! I lived in the Netherlands for 3 years and have wonderful memories of the fantastic food! I miss it, probably because it reminds me of my long lost early 20s! Looking forward to trying many of these in the near future.
  2. Sasja
    Thanks for this recipe. I have been looking for a shoarma recipe for a looooonnnggg time. It never came close to the ones I used to eat in Holland. The reason I gave it 4 stars because this one is the closet thing to the real thing. Thanks again !

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