https://thetortillachannel.com/oven-baked-chicken-shawarma/
Shawarma! What to hell is that? That was my thought process the first time I ever heard of a Shawarma m. Basically, rotisserie meat. Yeah! There’s a slight difference.
Rotisserie is insterting a stick through a chicken persay. Shawarma is stacking the meat on a stick the place the stick vertically in a cooker. Rotisserie cooks horizontally.
Now the seasonings. Shawarma uses an Arabic combination of spices. Here’s a thought. Gryos use the same cooking technique as the Shawarma except different seasonings. Greek seasonings tend to be used interchangeably with Italian. Maybe one or two things are different.
A basic Shawarma mix is the following: (2Tbsp.) ground garlic powder, (2 Tbsp.) allspice, (1 Tbsp.) cinnamon, (1 Tbsp.) nutmeg, (2 tsp.) black pepper, (2 tsp.) cardamom, (2 tsp.) oregano, (1 tsp.) chili powder, (1tsp.) sea salt. Mix together. The amounts will vary from house to house. I just wanted to give you a basic idea of the season lineup. As you can see it’s not too spicy. Only two carriers of heat here.
What to serve with the Shawarma? Humus, perhaps a salad with pickled veggies, or instead of the usual mayo use a yogurt and cucumber dip. The bread is easy; pita or tortilla.
Welcome to Scratch Kitchen! 