Shawarma — Spiced Marinated Meat

Traditionally slow-cooked on a vertical rotisserie, this home version captures the same deeply spiced,
caramelised layers using a hot pan and thin slices of seasoned meat. Served in warm pita with tahini
sauce, pickles, and crispy onions. Shawarma is Arab street food at its most beloved.

FASTING LEVEL: Non-Fasting (beef, lamb, or chicken)

SERVINGS: 6
TIME: 45 minutes active (plus 8-24 hours marinating)

INGREDIENTS:
For the meat:
- 1.2 kg beef sirloin or lamb leg, sliced very thin against the grain (freeze for 30 min first to slice thinly)
- 150 ml olive oil
- 4 tablespoons white wine vinegar
- 8 cloves garlic, minced
- 2 tablespoons sweet paprika
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cardamom
- 2 teaspoons ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon turmeric
- 0.5 teaspoon nutmeg
- 1 teaspoon cayenne
- 2 teaspoons salt
- 1 teaspoon black pepper

For serving:
- Warm pita or Arabic bread
- Tahini sauce: 150 g tahini, juice of 2 lemons, 3 cloves crushed garlic, salt, water to thin
- Pickled turnips (pink), pickles, sliced tomatoes, red onions
- Sumac, chopped parsley
- French fries (traditional in Lebanese versions)

METHOD:
1. Combine all marinade ingredients (oil, vinegar, spices) in a large bowl. Add sliced meat and mix thoroughly. Cover and marinate in the fridge 8-24 hours.
2. Make tahini sauce: whisk tahini, lemon juice, garlic, and salt. Gradually whisk in water until smooth and pourable (about 100 ml water needed). Refrigerate.
3. Bring meat to room temperature. Heat 3 tablespoons oil in a large cast iron skillet until smoking.
4. Add meat in batches (do not crowd). Cook 3-4 minutes per side, pressing down with a spatula, until deeply caramelised and crisp at the edges. Transfer to a cutting board and chop further if pieces are large.
5. Warm pita on the stove or in the oven.
6. Assemble: spread tahini on pita. Pile meat, pickles, tomatoes, onions, parsley, and (traditionally) a few French fries. Dust with sumac. Wrap tightly.
7. Serve immediately.

NOTES:
- True shawarma is layered on a vertical spit and carved as the outside crisps. The home version replicates the caramelisation with a very hot pan and thin meat.
- Chicken shawarma uses chicken thighs (not breasts) sliced thin. Same marinade, same method, cook 3 minutes per side.
- The spice blend is the soul. Do not skimp on any of them. This list is not negotiable if you want shawarma taste, not kebab taste.
- Pink pickled turnips (common at Lebanese grocers) are a signature garnish. Do not substitute with dill pickles.

NUTRITION (per wrap, approximate):
Calories: 580 | Protein: 42 g | Carbohydrates: 42 g | Fat: 28 g | Fibre: 4 g