Everyone loves a good shwarma. However, making this delicious food at home can be a bit tricky, as traditionally it is made on huge rotisserie things, slow cooked for hours in its own juices, then thinly slice for proper sandwich consumption.
It took a while, but finally a way has been found to get that perfect thin slice in home-made shwarma. I love you guys so much that I am willing to share it. :-D
DRUM ROLL PLEASE!!!
CUT THE MEAT WHEN IT IS FROZEN, THEN MARINATE!!!!
It is so much easier to get a thing slice when the meat isn't rolling around on you, so get your meat half way to three quarters frozen, then slice away!
I would tell you how I spice it and everything, but I do it differently every time so there would be like... a thousand different shwarmas on here. If I ever get a set recipe I will let you guys know inshaAllah.
Other Tips for Shwarma:
1. marinade with yogurt and spices that you like, in my opinion it helps keep the meat tender and gives a really great flavor
2. if working with chicken, add a little vinegar to your marinade to get ride of that *chicken smell* lol
3. marinade for several hours, don't just spice then throw it on the grill
4. try cooking it in the oven at 350 instead of in a pan or on a grill
Do you all have any shwarma tips?