Shawarma is so fulfilling and fun to eat whether served as a plate or sandwich. I’ve been so lucky to have traveled around the Middle East quite a bit, and during this time, I loved grabbing a shawarma sandwich stuffed with mayonnaise and french fries as a snack (this should have counted as a meal but quantity, people!).
Everything you see here is homemade (except for the pita, which I picked up fresh from the bakery) and luckily it’s so easy to make! The plate that I pieced together for dinner last night consisted of beef, french fries, feta, pita, tomatoes, onion, cucumber, Toum, tzatziki, and hummus. For you to get started, I will list the ingredients and directions for making each portion of the platter and provide some photos for reference. Please note, that I consistently do everything to taste, rather than measure – I encourage you to do the same!
- Beef, cut very thin (can use chicken or lamb)
- Parsley, garlic powder, onion powder, salt, and pepper
- Lemon Juice from 1/2 lemon
Traditionally, this would be stacked vertically while slowly turning within a cooking source, but I cooked the meat in a cast-iron skillet with a small amount of butter.
Fried Feta Cheese
- Half Block Feta
- 1 egg
- Bread crumbs (seasoned with parsley, salt, pepper, garlic powder)
Flour the feta, and dip in a lightly beaten egg. Cover with bread crumbs. Heat pan with a neutral oil (such as vegetable oil) and fry until golden brown on all sides. (Note: This is not traditional for a shawarma plate, but I was very much into the idea of using the feta I had sitting in the fridge).
- 4 Medium Potatoes, sliced into thin straws
- Parsley, Salt, and Pepper
- Neutral Oil
- Additionally, I added some dashes of Pommes Frites seasoning. The ingredients are as listed: Curry (Curcuma, Cumin, Coriander, Fenugreek Seed, Parsely, Chili, Garlic, Fennel), Paprika, Smoked Paprika, Onion, Leek, Tomato, Pepper, Garlic, and Carrot. I’d say, if you have some of these seasonings, feel free to add- but this was not necessary!
Add a small amount of oil to the sliced fries and mix in the seasonings. (Add the salt after the fries are baked so that it coats them, rather than gets sucked in during the baking process). Bake on 250C until crispy.
- 600 g Chickpeas
- Lemon Juice (1 whole lemon)
- Olive Oil
- Garlic Cloves
Add 3-4 garlic cloves to the food processor and chop for a few seconds. Add chickpeas, few dashes of salt, and lemon juice. From there, I continued to add the tahini and olive oil tablespoon by tablespoon until I found the consistency and taste I was after. When researching tips and tricks, I learned to add a few ice cubes – this was pretty neat, and I tried it! Top with olive oil and paprika.
Toum – Use my recipe, here.
- Greek Yogurt
- Lemon Juice
- Finely chopped cucumber
- In addition, I use a seasoning I purchased from Cyprus that seems to be a mix of parsley, garlic powder, salt, and onion powder, and once this is finished, I will continue to add my own blend of this seasoning.
Garnish your shawarma plate with thinly sliced red onion, tomatoes, and cucumbers. Serve with warm pita.
I love a few things about this meal: it’s budget-friendly, easy to make, and can absolutely be turned vegetarian. For example, if the meat is simply out of your budget, toss it. You’re still left with a filling dish that easily makes enough for leftovers.
It’s pretty likely that you have most of these ingredients already in your kitchen (maybe aside from the Tahini – but this is a very easy ingredient to locate!).
Looking to host a meal for family and friends? Shawarma is an awesome idea to consider. This gives the opportunity for everyone to create their own dish by mixing and matching the flavors, garnishes, and sides. This shawarma plate also fits a variety of dietary needs whether you are vegetarian, low carbs, vegan, etc., because it’s filled with vegetables, and the meat, bread, and dairy are optional. Most importantly, shawarma is so much fun to eat! (Also, it has french fries. Who doesn’t love that?)