Homemade Shawarma
2 servings
20 minutes
Homemade shawarma is a cozy embodiment of Turkish street food adapted for the home hearth. Its history is rooted in the age-old traditions of Eastern cuisine, where meat, spices, and fresh vegetables come together in a harmonious blend of flavors. In this recipe, beef ribs grilled over coals gain new life as tender pieces infused with the aromas of cumin and chili. A refreshing sauce made from kefir with pickled cucumbers and cabbage adds a light tang and textural variety. Beans and onions roasted to a golden brown complete the ensemble, creating a rich taste. Serving it in pita or with crispy white bread makes the dish perfect for a heartfelt gathering. This shawarma is not just food; it's a true culinary ritual that brings warmth and rich flavor experiences.
1
Pre-cooked meat (in this case, it was grilled over coals a day before) is cut into long pieces.
- Beef ribs: 4 pieces
2
Preparing the sauce: Crush the garlic cloves with the flat side of a knife, then chop finely. Add the garlic to the kefir, along with finely chopped pickles and cabbage!
- Garlic: 3 cloves
- Kefir: 1 glass
- Pickles: 4 pieces
- Cabbage: 50 g
3
We cut the green beans.
- Green beans: 50 g
4
Pour vegetable oil into the pan, add a whole chili pepper, garlic, cumin, and sauté a little.
- Red chili pepper: 1 piece
- Garlic: 3 cloves
- Ground cumin (zira): pinch
5
Next, add onion, beans, meat and if possible, ignite by pouring a spoonful of vinegar. Fry on maximum heat for 8 minutes.
- Onion: 1 head
- Green beans: 50 g
- Beef ribs: 4 pieces
6
Served in pita or simply with crispy white bread.