Shawarma

Shawarma

Shawarma is popular throughout the eastern Mediterranean and is sometimes called the Middle Eastern taco. It originated in northwestern Turkey as döner kebab. But it reached its current form and popularity with the Turkish population in Germany. The sandwich is now found in a variety of forms around the world.

Ingredients

1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs

1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste

4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds


1. Mix the turmeric, salt, coriander, cumin, black pepper, white pepper and paprika, lemon juice and oil in a large bowl
2. Place the pork on top of a large sheet of cooking cling-wrap, skin side up
3. Make scores about a an inch apart through the skin into the fat, but not so you cut into the meat.
4. Brush the marinade all over the pork, right into all the scores you’ve just made – pull the skin apart a little at the scores.
5. Wrap the cling-film up to cover the pork and marinade overnight (24hrs if possible).
6. The next day, preheat your oven to 220°C/425°F
7. Place your pork skin-side up, in a roasting tray and put it in the preheated oven.
8. Roast for 30 minutes – until you see the skin of the pork start to puff up.
9. Now turn the heat down to 170°C/325 F and cover the pork with a double layer of aluminum foil
10. Put the pork back in the oven and roast for a further 4 and a half hours.
11. Remove from the oven, remove the foil and baste the meat with the fat at the bottom of the tray.
12. Add the red onions and garlic to the tray and stir them into the fat.
13. Return pork to the oven without the foil to roast for another hour.
14. During this last hour, slice the onions into rings, sprinkle with the sumac and cover.
15. Prepare the tomato sauce and the tahini sauce (you can use shop bought, but fresh is best)
16. Chop the tomatoes and shred the lettuce
17. Remove pork from oven, cover with aluminum foil and leave to rest while you heat up bread of choice
18. The slow cooked pork will pull into shreds – add this shredded pork to the breads
19. Add sliced onion, lettuce, tomato, tomato sauce and tahini sauce
20. Roll wrap or pitta in some greaseproof paper – and ENJOY!