Servings : Serves 6
There are normally two types of shawarmas. The flat wrap which is rolled (like THIS), and the pita which is stuffed. The more ‘authentic’ version is the stuffed shawarma pictured above, which is our favourite one at home. You make your pitas, slit them open and stuff them with bbq’d meat, mixed salad and sauces of your choice.
The result is a beautifully soft shawarma with the most amazing burst of flavours on every bite.
- 1kg beef steak, cut into cubes
- 1 heaped tbsp. ginger paste
- 1 heaped tbsp. garlic paste
- 2-3 tbsp. grated raw papaya
- salt to taste
- 1 tsp. red chilli powder (more for hotter flavor)
- 1 tsp. turmeric powder
- 2 tbsp. oil
- 1 tbsp. tomato puree
- 1 tbsp. tamarind paste or lemon juice
- 1 tbsp. curry powder or tandoori masala, whichever flavor you prefer
HERE is my pita bread recipe.
Prepare bbq meat of your choice, it can be fillet/mishkaki/chicken tikka etc.
For chicken filling, use THIS recipe.
I prefer with bbq’d skewered beef/mishkaki.
Mix all the ingredients well, and then marinate the beef in it preferably overnight for the meat to tenderize.
Skewer the meat on bbq sticks, and cook over a hot grill or using an oven broiler until tender. You can brush a bit of oil during the cooking process so that the meat doesn’t dry out.
Remove from the skewers and chop into little pieces, mix with salad, grated cucumber, sliced onions, grated carrots, a bit of mayonnaise, some red chilli sauce, garlic sauce, tahini sauce or tamarind sauce. You can add any other dip/sauce of your preference, but I like keeping it simple for the best flavor.
Slit open each pita and stuff it with the mixture. Serve with fries and a cold drink, or simply as it is!