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Gawarma meat, simple but delicious meat dishes, Arabic dishes

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1/4 Root ginger
8 cloves of garlic
1 tsp cumin
1/2 tsp pepper Dried oregano
1 liter of water Ginger
2 tbsp butter

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Gawarma meat, simple but delicious meat dishes, Arabic dishes

Gawarma meat, simple but delicious meat dishes, Arabic dishes

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Shawarma, sometimes spelled as “Gawarma,” is a popular Middle Eastern street food and dish that features thinly sliced or shaved marinated meat, typically beef, chicken, lamb, or a combination thereof. The meat is often cooked on a vertical rotisserie and then served in various ways, including in pita bread, flatbread, or as a platter with accompaniments. Here’s a description of Shawarma:

Ingredients: The primary ingredients in Shawarma include:

  • Meat: Thin slices of marinated meat, often layered on a vertical rotisserie, are the focal point of the dish. Common meat choices include beef, chicken, lamb, or a mix of these meats. The meat is usually marinated with a blend of spices, garlic, yogurt, and other seasonings to infuse it with flavor.
  • Flatbread: Shawarma is typically served in flatbreads like pita or laffa bread, which are used to wrap the meat and toppings.
  • Toppings: Various toppings and condiments are used to enhance the flavors. Common toppings include sliced tomatoes, cucumbers, onions, lettuce, and sometimes pickles.
  • Sauce: Shawarma is often drizzled with a flavorful sauce, which can vary by region and personal preference. Common sauces include tahini (sesame paste) sauce, garlic sauce, yogurt-based sauces, and hot chili sauce. These sauces add creaminess and flavor to the dish.

Texture: Shawarma offers a pleasing texture contrast:

  • Meat: The thin slices of marinated meat are tender and succulent, with a slightly crispy edge where they come into contact with the cooking surface.
  • Flatbread: The flatbread used for wrapping the shawarma provides a soft and slightly chewy texture.
  • Toppings: The fresh vegetables provide a crisp and crunchy element to the dish.
  • Sauce: The sauce adds creaminess and moisture to each bite.

Flavor: Shawarma is known for its robust and savory flavor profile:

  • Meat: The meat is seasoned with a mixture of aromatic spices, which can include cumin, coriander, paprika, and more. The marinade infuses the meat with a rich and aromatic taste.
  • Toppings: Fresh vegetables add a refreshing and slightly sweet taste to balance the savory meat.
  • Sauce: The sauce complements the dish with creaminess, tanginess, and sometimes spiciness, depending on the sauce used.

Preparation: Preparing Shawarma involves several steps:

  1. Marination: The meat is thinly sliced or shaved and then marinated in a mixture of spices, yogurt, garlic, and other seasonings for several hours or overnight.
  2. Vertical Rotisserie: The marinated meat is stacked onto a vertical rotisserie, where it cooks as it slowly rotates. The outer layer of the meat becomes crispy and caramelized, while the inner layers remain juicy and flavorful.
  3. Slicing: Thin slices of the cooked meat are shaved off the vertical rotisserie as needed for each serving.
  4. Assembling: The meat slices are typically placed on a flatbread, and toppings and sauce are added before the flatbread is rolled or folded to create a wrap or sandwich.

Serving: Shawarma is commonly served as a wrap or sandwich, making it a convenient and popular street food option. It can also be served as a plate with the meat, toppings, and sauce on the side. Shawarma sandwiches are often enjoyed on the go, while plated Shawarma is typically eaten with a fork and knife.

Shawarma is beloved for its flavorful and aromatic meat, combined with the freshness of the vegetables and the richness of the sauce. It has become a global favorite and a staple in Middle Eastern cuisine, with regional variations adding unique twists to the classic dish.



Wash the meat, cut into cubes, set aside.


Puree the garlic, cumin, and pepper. Saute until cooked.


Add ± 1 liter of water, bring to a boil.


When it boils, add the cooked meat


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