Shawarma kebabs, in case you’re not familiar with them, are very similar to Greek gyros and Turkish doner kebabs.
These delicious kebabs are very popular in my area and also in takeaways in many town centres.
In thousands of takeaways across the country, beef, chicken and lamb are marinated and then placed on a rotating spit.
The meat is shaved off with a large electric knife and then served in fresh naans topped with salad, hot sauce and/or hummus.
Why restrict Shawarma kebab eating to late night bingeing when quite frankly they may not be nearly as appreciated? Make Shawarma kebabs at home and impress your friends with that post night out taste!
I don’t have a large spit nor the need to cook as much meat as the takeaway so I decided to downsize this recipe a bit. You will need metal skewers and a good barbecue for best results.
Note: It is a lot easier to slice the chicken for shawarma kebabs into discs if you place the chicken breasts in the freezer for about half an hour.
Make the recipe your own:
In my recipe below for shawarma kebabs I use chicken. If you prefer you can replace the chicken with beef, pork or lamb as all would would just as well.
Choose your favourite brand of hot sauce to drizzle all over the shawarma kebabs and then add garlic sauce too if you like it? Top with as much healthy salad as you choose and let all the flavours mix together. Beautiful!
If you love this Schwarma Kebab recipe you will probably find these others interesting:
International & UK Orders
- 6 large chicken breasts sliced into thin discs
- 5 tablespoons olive oil
- 2 tablespoons garlic and ginger paste (equal abouts of garlic and ginger blended with a little water)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon alspice
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon powder
- 1 tablespoon paprika
- Salt and black pepper to taste
- Place all of the marinade ingredients in a bowl and mix well.
- Add your chicken discs to the marinade and ensure it is all nicely coated.
- Marinate for 30 minutes or up to 24 hours. The longer the better.
- When ready to cook, light your charcoal and wait until white hot.
- In the meantime, place the marinated chicken discs on the metal skewers. Add some red onion and pepper slices if you like.
- Place the skewers over the heat and rotate often until charred on the outside and cooked through.
- Remove the meat and chop into small pieces.
- Serve on its own or wrapped in fresh naans, buns or tortillas.