Shawarma Night 101

Oct 6

Shawarma night is all about building your own bowl or wrap. Think of it as a mix-and-match bar where everyone picks their favorites.

Here’s the setup

Start with one of these foundations:

Choose your shawarma:

Shaved Beef Shawarma – savory and zesty - recipe below
Chicken Shawarma (thighs cut into strips) – garlicky and juicy - recipe below
Other options: Tofu, Mushroom, Cauliflower, Fish, Shrimp shawarma

Add freshness and crunch:

Drizzle on flavor:

✨ Pro Tip: Put everything out family-style so everyone can build their own bowl and/or wrap.

Rinse the rice under cold water until the water runs clear. Drain thoroughly and set aside.
In a medium non-stick pot, warm the butter over medium heat. Add the vermicelli and cook, stirring often, until it turns a deep golden brown—watch carefully so it doesn’t burn.
Stir in the rice, coating it well with the butter and toasted vermicelli. Season with salt.
Pour in 4 cups of boiling water on top. Once boiling again, reduce the heat to low, cover, and let simmer for 20 minutes, allowing the water to absorb.
When the rice is done, remove from heat and let it rest, covered, for 5 minutes. Fluff gently with a fork before serving.

Marinate beef at least 15 min (or overnight).
Cook in a hot pan until browned and crispy, 5–7 min.
Alternative ways to cook your beef/lamb: try making a shawarma roast buy adding the marinade to a chuck roast or leg of lamb with some broth and cooking in a crock pot or slow cooker then shredding or serving.

Marinate chicken 15 min – 24 hrs.
Sear in hot pan until cooked through for 2-3 mins per side without overcrowding the pan
Alternative ways to cook your chicken: cook you chicken on a sheet pan. Preheat your oven on the broil setting with a sheet pan inside. When ready place the chicken on the hot sheet pan and place under the broiler for a few mins. Flip and broil on the other side.

Mix everything in a bowl and massage the onions well with the sumac. Let sit a few minutes before serving.

Peel all the garlic cloves. Slice each one in half and carefully remove the inner germ with a small knife. Cut the halves again to create smaller pieces.
Transfer the garlic to the container of an immersion blender, then add ½ teaspoon of salt, the oil, lemon juice, and 1 tablespoon of cold water. Place the blender firmly at the bottom of the container and blend until the garlic becomes a smooth paste, without lifting the blender. The oil will gradually be pulled in and emulsify with the garlic.
After a few seconds, gently raise the blender just enough to let a little more oil in, then press it back down. Continue this motion to incorporate the remaining oil until the mixture thickens and emulsifies fully (you’ll hear the sound change as it happens). Blend in any unprocessed garlic bits, and once the mixture reaches a mayonnaise-like thickness, transfer the Toum to a bowl and serve.