Mixed Shawarma Plate
A combination of Chicken and Beef Shawarma.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Shawarma evolved from the Turkish döner kebab during the Ottoman Empire. The vertical spit roasting technique spread throughout the Middle East, adapting to local tastes and ingredients. The combination of chicken and beef shawarma on a single plate is a more modern adaptation, offering a diverse flavor profile.
Shawarma is a ubiquitous street food and a popular dish in restaurants throughout the Middle East and increasingly worldwide. It represents a communal eating experience and is often enjoyed as a quick, satisfying meal.
Street Food Staple
Shawarma is readily available from street vendors and small restaurants, making it a convenient and affordable meal option for many people.
Social Gathering Food
Shawarma platters are often shared amongst friends and family during gatherings, representing hospitality and community.
Restaurant Standard
Shawarma is a core dish on the menu of many Middle Eastern restaurants, both locally and internationally, and is a source of pride for many chefs.
The Mixed Shawarma Plate offers a complex and savory flavor profile, blending the distinct tastes of marinated chicken and beef, enhanced by aromatic spices and creamy sauces.
The beef shawarma often features a rich, meaty flavor, enhanced by spices like cumin, coriander, paprika, and sometimes a touch of allspice. The chicken shawarma is typically marinated in a mixture of lemon juice, garlic, yogurt, and spices like turmeric, cardamom, and cinnamon, resulting in a lighter, more citrusy and aromatic taste. The combination creates a balance between robust and delicate flavors, further enhanced by toppings like tahini sauce, garlic sauce (toum), pickles, and fresh vegetables.
Marination Matters
Allow ample time for the meat to marinate (ideally overnight) to ensure deep flavor penetration and tenderize the meat.
Proper Cooking
Ensure the shawarma is cooked evenly on a vertical spit, allowing for the outer layers to become crispy while keeping the inner meat moist. If cooking at home, use a broiler or skillet to achieve a similar effect.
Sauce Selection
Choose high-quality tahini sauce and/or toum (garlic sauce) to complement the flavors of the meat. Experiment with different variations to find your preference.
Freshness is Key
Use fresh vegetables like tomatoes, cucumbers, and parsley for optimal flavour and crunch. Pickled vegetables like turnips or cucumbers can add a tangy contrast.
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