Damascene Shawarma (Meat)
Damascene Shawarma is revered as a culinary benchmark throughout the Arab world, a beloved street food icon known for its rich flavors and unique preparation. It's often served with tahini sauce.
Ingredients
- For the Marinade
- 1 kg Lamb leg or beef sirloin, thinly sliced (about 3mm)
- ½ cup Plain yogurt
- ¼ cup White vinegar
- 3 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 tablespoon Tomato paste
- 2 teaspoons Ground allspice
- 1 teaspoon Ground cardamom
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 ½ teaspoons Salt
- 2 tablespoons Pomegranate molasses (optional)
- For Serving
- 6 pieces Large pita breads or Syrian markouk bread
- Pickled cucumbers and turnips (lift)
- Sliced tomatoes
- Sliced onions
- Fresh parsley, chopped
- Tahini sauce
- Sumac, for sprinkling
Method
- 18 hr
In a large mixing bowl, combine the yogurt, white vinegar, olive oil, minced garlic, tomato paste, ground allspice, cardamom, cinnamon, black pepper, coriander, paprika, salt, and pomegranate molasses (if using). Whisk until well blended. Add the thinly sliced lamb or beef, ensuring every piece is thoroughly coated. Cover the bowl and refrigerate for at least 8 hours, or ideally overnight, allowing the flavors to deeply infuse the meat.
- 2
Preheat your oven to 220°C (425°F). If using a baking sheet, spread the marinated meat in a single layer without overcrowding. Alternatively, you can thread the meat onto metal skewers for grilling or a grill pan.
- 315 min
Roast the meat on the baking sheet for 15-20 minutes until cooked through. For extra crispiness, switch to broiler (grill) mode for an additional 3-5 minutes, watching carefully to prevent burning. If using skewers, grill for 3-4 minutes on each side until nicely browned and tender.
- 42 min
Once cooked, remove the meat from the oven or grill and let it rest for 2 minutes. Then, slice it thinly against the grain. You'll notice delicious crispy edges and a juicy interior, just like authentic shawarma.
- 5
Gently warm the pita or markouk bread on a dry pan, a griddle, or briefly in the oven until it's soft and pliable, ready for filling.
- 6
Spread a generous layer of tahini sauce on the warm bread. Pile a good amount of the sliced meat shawarma on top. Add pickled cucumbers and turnips, fresh tomato slices, thinly sliced onions, and a sprinkle of fresh chopped parsley. Finish with a dash of sumac for that authentic touch.
- 7
Tightly roll the bread into a wrap, ensuring all the delicious fillings are securely tucked inside. Serve immediately while the shawarma is hot and fragrant, perhaps with extra tahini sauce and more pickles on the side.