Shawarma Recipe Waitrose

[Tertulio Searcy]

Traditionallymade by layering seasoned chicken, beef, or lamb on a vertical spit, shawarma takes on gloriously charred edges, as the spit rotates, before being carved and served on steamed flatbread or pita with all kinds of sides like hummus, tahini, veggies, and more.

Plus, it only takes 5 minutes to make and is so versatile you can use it on just about anything. I love using it to grill marinated chicken, lamb, beef, veggies or chickpeas for a smoky and caramelized finish right at home (no vertical spit necessary!).

Wow! This marinade is unbelievable. I spent a few hours making shawarma bowls for dinner today and my wife was SO impressed. Thanks for the assist Jess. I marinated for 24 hours and followed recipe exactly. This was better then the local spot!!!

Andre, we are SO glad to hear that you & your friends enjoyed! The chicken thighs & filet mignon cubes sound wonderful & it means so much that you included Plays Well With Butter in this special meal with friends!

Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated baked chicken is the perfect pairing with pita bread and fresh veggies for an easy weeknight meal your whole family will love.

This is such an easy dish to prepare because it requires simply marinating it in garlic, lemon juice, and spices. Then go about your typical work day and tuck this in the refrigerator until the dinner hour.

Make a big batch of homemade shawarma seasoning and use it to season all sorts of stuff like chicken, beef, and roasted chickpeas! It tastes just like the store bought shawarma seasoning but way better!

This makes enough to season about 21 pounds of meat. Use about 1 tablespoon of seasoning per pound of chicken or beef. The batch can even be made larger by simply doubling or tripling the recipe. You can also halve the recipe for a smaller batch.

I made your Shawarma seasoning and marinated a chicken breast as you suggested and it was perfect! I substituted the chili pepper for half a tbs of cayenne pepper and it worked to perfection. Thank you very much for sharing your recipe, you have other great recipes that I will be trying but this one is fantastic.

Just recently discovered your blog. This shawarma seasoning mix was absolutely delicious. I used it with chicken and served with pita. My entire family, even my very picky 4 year old grandchildren, loved this. Hooray! Finally got them to eat something with a little seasoning. The allspice gives this a wonderfully warm flavor that my grandchildren really liked. I have used a variety of seasoning mixes (harissa, baharat, blackened spice mix, etc) but they liked this the best. Thanks so much for sharing. This is a keeper. Next time will try with beef.

This sounds like a very delicious spice blend, aromatic and full of perfume, and probably just the one I like. So why have I got into my head, that everything middle eastern needs a nice pinch of cumin.

thanks for the recipe, loved th e flavour, most shawarma recipes add cumin and i dont like cumin ,also i make a chicken and herb rice with tumeric added could i add a half tsp of the shawarma spice to it ?

Scrolled through this pretty fast but did not see if how long this would keep in a dry, tight container. I live alone and will make a smaller batch (really trying to eat better and since my doctor suggested the Mediterranean diet I am having fun trying new things) but still would like to know the shelf life. Thanks

I made this today and used it in meatballs and on roasted potatoes. It was delicious! I was out of oregano, so I put in a bit of basil instead. It made a generous amount, so I have some stored in my pantry for next time and have some samples ready to share with friends.

I gathered all my old spices for the shawarma seasoning and made a big batch and put it in its own shaker. It smells really good. For a few hrs, marinate the boneless skinless chicken thighs in the seasoning along with olive oil, white vinegar and a homemade garlic dressing(equal parts mayo and plain yogurt) a few cloves Crushed Garlic and alittle lemon juice and grill the chicken over high heat.

Let it sit for at least 10mins, cut it up, line shredded lettuce, tomato half slices, red onion, on a warm pita bread, arrange cut chicken on top, then top pita with leftover garlic sauce.

I started writing the list of recipes I was going to develop for One Pan there: which recipes already on the list fit our criteria? Aka. could it be cooked in just one pot or just one pan, and was it either vegetarian, vegan or pescatarian?

Then, I spent a lot of time in my usual haunts of places like Pinterest and Instagram, walking around Borough Market and in the greengrocers at the end of our road, getting ideas for things I should try and make to fill in the gaps. Things like the delicious vegan paella on the cover which really ought to appear in a book of such recipes.

You can make the sauce ahead, and either buy in flatbreads (my mother buys the Waitrose Levantine Table ones which are rather good) or make them from scratch - I serve this shawarma on these ones made without the oregano or the sumac. These can also be done a couple of hours ahead with the plastic bag trick mentioned in the recipe, and Itamar Srulovich and Sarit Packer, the duo behind Honey & Co. who taught me the method often freeze them too - if you plan to do this, double the recipe.

You can already find the recipe for my Cumin Roast Tomatoes with Lemon Yogurt here, and my favourite method to cook lamb chops will be with you as soon as Pipers Farm1 have delivered them and I\u2019ve had a chance to marinate them! Do upgrade your subscription to unlock every recipe in the ingredient archive, and of course to help funding the free part of what I post here!

Once we\u2019d had all the meetings and decided what exactly my second cookbook - One Pan Pescatarian - was going to look like, it started life as a list I wrote at my kitchen table. The flat the table was sitting in is now gone: our last ever rental in East Dulwich before we bought our little period cottage here in Kent, but I am sitting at the same table writing to you right now.

As I explained when I wrote about my recipe development process (see above!) I have a very long list on my iPad arranged by season and course of recipe ideas I\u2019ve had: because I\u2019ve cooked something I think I could do better, tasted something I wanted to recreate, or just because an idea came to me whilst driving and I somehow managed to remember it when I arrived at my destination and could finally write it down.

Then, I took a look at all the recipes I\u2019d already published on my blog, and sometimes elsewhere. Was there anything I either had the right to republish (it was on my site) as is and which simply could not be left out of a one pan cookbook that contained everything except for meat and desserts (it was such a relief to me my editor did not seem to have a problem with my insistence there would not be a sweet section in our very first meeting - I rarely enjoy developing recipes for afters), or was it a recipe I should revisit and update because I\u2019d learnt new methods and techniques since I wrote it?

The final list was, by necessity, a lot longer than the agreed number of recipes we planned on including in the book. I knew that some recipes would simply not work the way they did in my head and would have to be abandoned, or that once I\u2019d developed too many pasta dishes, I really ought to stop (though I\u2019m still amused that one Amazon reviewer took umbrage that I\u2019d used alphabet spaghetti shapes in two different soups. They\u2019re fun shapes, okay, and I\u2019m really not sorry!)

But, this system meant there are some recipe ideas that I never got around to cooking, and which found their way back onto my iPad list to make someday. At some point I\u2019ll get around to making a Whole Chilli & Lemongrass Barbecue Sea Bass, Roasted Green Chilli Ceviche with Mango & Cucumber, or Green Pea & Tinned Chickpea Veggie Burgers, but today one of those orphaned ideas has found a home.

I\u2019m not one of those people to throw a meat substitute into a dish traditionally made with meat and call it the same thing (I prefer to get more creative with my veggies, and tofu is an ingredient in it\u2019s own right thank you very much) but once you\u2019ve cooked up fat, meaty, juicy slices of portobello mushroom with shawarma spices so they absorb into the flesh and cling around the gills, you\u2019ll be choosing them as a speedy shawarma option on any night of the week.

And shawarma would not be shawarma without a delicious, flavoured yogurt sauce, which is why I thought this recipe would be the perfect vehicle to show off yogurt\u2019s creamy, flavour-carrying suitability in such a role. Here I\u2019ve spiked it with garlic, hot sauce, cumin and lemon juice for something slightly spicy, acidic, creamy and punchy to carry the mushrooms and foil whatever garnishes you pile on top.

A busy, saucy, flavour-packed veggie meal which can take as little as 25 minutes to make depending on which direction you want to go with the flatbreads (I acknowledge I always make my flatbreads from scratch because I cook for a living therefore have the time to do so - I know most of you don\u2019t!)

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