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Shawarma

Ingredients

Shawarma marinate

  • 1 cup kefir (or yogurt)
  • ½ cup olive oil
  • 1 teaspoon hot sauce
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon allspice
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 kg chicken thigh, sliced. Can also be beef (flank steak for example), lamb etc

Tahini sauce

  • 1 cup tahini
  • ½ cup lemon juice
  • 1 cup water
  • ½ teaspoon salt

Shawarma

  • 1 head iceberg lettuce, finely chopped
  • 2 pints cherry tomato, halved
  • 1 pint mini cucumber, sliced
  • 2 onions, sliced
  • 2 cups pickled turnip
  • 1 cup pickles, sliced
  • 1 cup toum (garlic sauce)
  • 12 pitas, or 36 mini pitas for entertaining
  • Hot sauce to taste

Directions

  1. Marinade at least 4 hours, but overnight is best. Remove, season with salt and broil 8-10 mins to achieve that charred, off the spit feel. Cook through and toss every few minutes to avoid burning if necessary.  
  2. For a quick cook, broil with lamb chops. Marinate in a shallow baking dish  (or bowl, as long as you coat in the marinade).
  3. After it marinates, bring to room temperature. Broil for a few minutes on each side (5 - 6 inches from the heat, if too close it will burn before cooking). Ideally you want a nice char, but have a hint of colour.
  4. To make tahini sauce, combine all ingredients. 
  5. Then, slice the meat off the bone and start building the shawarma sandwiches with the various ingredients.