Filipino Style Shawarma Recipe to Fill You Up
The night is young and you’re not yet ready to hit the bed. Your rumbling stomach gets harder to ignore. What’s better than a hot, thick shawarma roll filled with grilled beef? This popular street food originated in the Middle East is customizable. With one shawarma recipe, you can mix it up by serving it as a wrap, on a plate, or as a sandwich — served with salads like tabbouleh or fattoush. For folks who prefer white meat instead of red meat, you’re free to switch the beef with chicken breasts.
So what makes an authentic shawarma recipe? The name itself refers to the meat preparation technique of stacking thin cuts of meats on a vertical rotisserie stick. Of course, you don’t have to install one in your home just to have the taste of Mediterranean cuisine. There are other ways to whip up this flavorful Avengers-approved snack.
Try our shawarma recipe to make the marinade, fillings, and signature sauce from scratch. It’s low-cost and beginner-friendly, perfect for those who want to be more adventurous in the kitchen.
- 350 g beef sirloin, thinly-sliced (tapa cut)
- 1 cup hot water
- 2 tbsp soy sauce
- 1 pc Knorr Beef Cube
- 4 pcs calamansi, juiced
- 1 tbsp brown sugar
- 1 tbsp chopped garlic
- pinch ground black pepper
- Garlic Sauce:
- 1/2 cup Lady's Choice Real Mayonnaise
- 1/4 cup yogurt
- 1/4 tsp garlic powder
- salt and pepper to taste
- 1 pack medium flour tortillas or pita bread
- 1 medium-sized white onion, sliced thinly
- 3 pcs ripe tomatoes, deseeded and sliced thinly
- 1/2 pc cucumber, peeled, deseeded and sliced into thin sticks
- Optional: 1 pc singkamas, sliced into thin strips
- 2 cup thinly sliced cabbage or iceberg lettuce or red cabbage
- 1/2 cup grated cheese
- First, you need to combine all the beef ingredients in a bowl. Mix well and marinate for at least 30 minutes.
- Second, prepare the sauce by combining all the sauce ingredients. Mix well. Use a funnel to transfer the mixture into a squeeze bottle and chill until ready to use.
- Let’s start assembling the wraps–get a grill pan or a flat frying pan and make it nice and hot over high heat. Drain the beef from the marinade and grill until cooked through. Do this in batches so the pan won’t be overcrowded. Set aside to cool slightly.
- Once the beef is slightly cooled, chop it into bite-sized pieces.
- Grab your tortilla or pita bread and heat it on a flat pan until slightly toasted. Then, transfer it onto a plate and then start to assemble. Start by putting lettuce/cabbage, chopped beef, sliced tomatoes, onions, cucumber, and singkamas in the middle of the bread. Drizzle some sauce and top it off with grated cheese. Roll and wrap in foil.
- Do the same with the rest of the ingredients, dividing the fillings into each bread.
And that’s it! Do not overcrowd the contents of your wrap. Add just enough filling that you can still roll the wrap easily. It will also make it easier to eat the individual wraps. Remember to seal one end of the wrap so that the filling will not fall off while eating! The dish has a pack full of dynamic, different flavors, from the well-seasoned beef sirloin and the fresh vegetables to the garlic yogurt sauce. Over good conversations at the dining table, a heated game of Clue or Catan, or simply just hanging out in the kitchen, this shawarma recipe will bring out even more delighted faces while making memories.