Shawarma
Traditional Middle Eastern shawarma sandwiches are made with marinated pieces of meat pressed and 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. Pita bread is used.
A few years ago, I picked up another technique for making shawarma at a food stall at Cherry’s Supermarket along Congressional Road in Quezon City. Instead of pita bread, the beef and vegetables were arranged at the center of a flour tortilla then wrapped jellyroll-style. It was really delicious.
We have had home-cooked shawarma many, many times since. And we have experimented with different combinations for the filling–tuna, chicken, roast duck. When the local KFC outlets came out with its Chicken Twister (rolled tortilla filled with chunks of fried chicken and vegetables), the concoction was nothing new to us.
I do not have a vertical rotisserie. Never did. To make our shawarma, we have been improvising by panfrying the marinated beef.
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4 Responses to “Shawarma”
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You can also use the garlic sauce (garlic, mayo and water) para mas yummy and put some potatos.. parang shawarma sa greenhills.. hehe
pls help me can i get the receipe beef shawarma? pls send me to my email add thanks
can you read, thei? i don’t email recipes.
wow! the hostility, just over some recipes.