A little secret to why my shawarma tastes great is the wrap (I make my wrap from scratch with a good blend of flour) and how I marinate my meat also.
I marinate it long enough and have the right blend of vinegar/lemon, garlic, onion, cumin, and salt and pepper in the marinade and you do it for the proper length of time. Ideally, overnight. But do not add too much vinegar or it will make the meat too vinegary. I prefer to only use lemon juice. I also grate my onion completely and my garlic and use a lot of it. Salt is important in bringing all the flavors together.
The freshest meat is killed humanely as possible. I strongly recommend to every restaurant owner to never use out-of-date meats. Never, ever make shawarma with old, oxidized meat. You will taste a mineral-like flavor. It's very off-putting and just ruins the dish.
A good middle eastern spice rub followed by a generous coating of olive oil and/or lemon juice and marinate for up to 24 hours.
Freshest ingredients for condiments as well.
Okafor Nkiru
2 months agoSir can you give the procedures in making the shawarma
Alheri shamaki
10 months agoWill try this recipe