Shoarma

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.

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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 – 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.

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dinner

Cuisine Middle Eastern

Cook ModePrevent your screen from going dark

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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;

• ▢ 2 tbsp cumin
• ▢ 2 tbsp coriander
• ▢ 1 tbsp cinnamon
• ▢ 1 tsp nutmeg
• ▢ 2 tsp paprika
• ▢ 1 tsp pepper
• ▢ 1 tsp garlic powder
• ▢ 1 tsp curry
• ▢ 1/2 tsp 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

• 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.
• 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.
• 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.
• 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.

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