Beef shawarma Kebabs. Shawarma kebabs, in case you're not familiar with them, are very similar to Greek gyros and Turkish doner kebabs. These delicious kebabs are very popular in my area and also in takeaways in many town centres. In thousands of takeaways across the country, beef, chicken and lamb are marinated and then placed on a rotating spit.
Think of shawarma as a taco or burrito Middle Eastern style. The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, or more rarely due to religious prohibitions, pork. In most majority English-speaking countries, two of the most prevalent and familiar kebab dishes are shish kebab and doner kebab. You can have Beef shawarma Kebabs using 18 ingredients and 10 steps. Here is how you achieve that.
Table Of Contents
Ingredients of Beef shawarma Kebabs
- Prepare 500 g of beef mince.
- Prepare 1/2 of medium onion finely chopped.
- You need 1 teaspoon of minced garlic.
- Prepare 1 of small green chilli finely chopped.
- Prepare 1 tablespoon of gram flour.
- You need 4 teaspoons of shawarma powder.
- Prepare 1 of egg.
- You need 2 Pinches of salt.
- Prepare of Water/oil (optional).
- You need of Making your own shawarma powder.
- It’s 1 teaspoon of corriander powder.
- You need 1 teaspoon of cumin powder.
- Prepare 1 teaspoon of paprika.
- Prepare 1 teaspoon of turmeric.
- Prepare 1 teaspoon of chilli powder.
- It’s 1 teaspoon of clove powder.
- It’s 1 teaspoon of cinnamon powder.
- Prepare 1 teaspoon of black pepper.
Doner Kebab vs Gyros vs Shawarma. Gyro, shawarma and doner kebab all have the same meaning. Those words all translate to "turning" or "rotating meat" and they refer to the rotisserie cooking technique. Which word is used depends which part of the Mediterranean or Middle East you're in.
Beef shawarma Kebabs step by step
- Soften the onions in a pan until soft (you can use oil or an oil alternative if you want, I use a small amount of water once the onions and pan are warm to stop them from burning)..
- Put onions and a bowl and allow to cool (putting them in a fridge speeds up the process)..
- Put all the ingredients into a mixing bowl and mix until fully combined..
- Lay out a bit of cling film. Take some of your mixture and shape it into a thick sausage shape. Place onto the cling film (on the left side). Press a skewer stick in the middle of the mixture and wrap the mixture around it..
- Wrap tightly in the cling film and lightly roll into a neater sausage shape. (How many you make depends on the size, I made 5 but they were quite big)..
- Put in the fridge to marinate for 1 to 24 hours (I did it overnight)..
- Take the kebabs out of the fridge and pre-heat your grill/oven/barbeque to it's highest temperature. Allow Kebabs to get to room temperature..
- Unwrap kebabs and place them on a sheet of tinfoil and cook for 15 minutes (or until they're cooked), turning every now and again..
- Take out and serve either on their own, with some food or accompanying a main meal..
- Making the shawarma powder yourself; Put all the ingredients in a bowl and mix well..
The three main variations of this meal in the Middle East are the doner kebab, from Turkey, gyros from Greece, and Shawarma from the Arabic speaking countries. Shawarma spices are unique to shawarma with doner and gyros having their own regional spices and flavors. Kebab is a combination of ground meat, flour or bread crumbs, and various spices cooked on a frying pan or in a grill or tandoor, whereas shawarma is a variant of kebab and is prepared from meat that is roasted vertically. Shawarma is probably one of the most recognizable Middle Eastern ethnic food names in the West, behind Falafel and Hummus. The name comes from the Turkish word çevirme which means "turning," and where you have some deeply marinated layers of beef, lamb or chicken stacked on a vertical spit and slowly turning against a soft grilling fire for hours.