Best Shawarma Recipe #shorts

Learn how to make authentic, homemade shawarma with this easy recipe! Perfect for chicken or beef, this flavorful shawarma features a tasty marinade, garlic sauce, and classic toppings. Enjoy restaurant-quality shawarma right at home! #ShawarmaRecipe #HomemadeShawarma #MiddleEasternFood #ChickenShawarma

Here’s a simple recipe to make delicious chicken shawarma at home:
Ingredients:
For the Marinade:
• 500g boneless chicken thighs (skinless)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 garlic cloves (minced)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 tbsp yogurt

Instructions:
• Marinate the Chicken:
• In a bowl, mix together olive oil, lemon juice, minced garlic, and all the spices.
• Season with salt and pepper, then add the chicken thighs.
• Toss well to coat the chicken, cover, and marinate for at least 1 hour, or preferably overnight in the fridge.
• Cook the Chicken:
• Preheat a grill pan or skillet over medium heat.
• Cook the chicken thighs for 6-8 minutes on each side, or until fully cooked and slightly charred on the outside.
• Once cooked, let the chicken rest for a few minutes, then slice it thinly.
• Assemble the Shawarma:
• Warm the pita or flatbreads.
• Add the sliced chicken, drizzle with the sauce, and top with fresh veggies and herbs.
• Serve and Enjoy!

Toum is a traditional Lebanese garlic sauce that’s creamy, tangy, and incredibly flavorful. Here’s a simple recipe to make it at home:
Ingredients:
• 4 large garlic cloves (peeled)
• 1 egg white (optional, helps with texture)
• 1/4 cup fresh lemon juice
• 1 cup neutral oil (like vegetable or sunflower oil)
• Salt, to taste
• 1-2 tablespoons ice water (optional, to adjust texture)
Instructions:
• Prepare the garlic: In a food processor, add the garlic cloves and a pinch of salt. Pulse until the garlic is finely minced and forms a smooth paste.
• Add lemon juice: Add the lemon juice to the garlic paste, and pulse again to combine. This helps to balance the garlic’s intensity and provides a tangy flavor.
• Slowly add oil: With the food processor running, very slowly drizzle in the oil, a little at a time. Be patient and ensure the oil is incorporated into the garlic mixture before adding more. This creates the emulsion that makes the sauce creamy.
• Adjust texture: If the toum becomes too thick, you can add a little bit of ice water, 1 tablespoon at a time, to reach your desired consistency.
• Taste and adjust: Taste the toum and add salt or more lemon juice if needed.
• Store and serve: Transfer the toum to a jar or container and refrigerate. It can be stored for up to a week.
Enjoy this delicious, garlicky sauce with grilled meats, vegetables, or as a dip for pita bread!