On the surface, the shawarma looks like a regular sandwich or wrap. But it is so much more. It sits at the heart of the Arab street-food scene, and is loved, and craved, by Arabs and non-Arabs alike.
A shawarma is usually filled with meat — lamb, beef, or chicken — that has been marinated and stacked on a vertical rotating skewer in front of a fire, where it is cooked for hours to get the perfect tender, juicy texture.
Shawarmas are believed to have originated in Turkey in the 19th century. They were then adapted by the Greeks, who call the dish gyro. It was introduced to the Americas by Lebanese immigrants in Mexico.
Creating a proper shawarma at home can be a challenge as special equipment is required. However, here is a recipe that mimics the taste and texture of the popular street food:
Place one kilogram of boneless chicken thighs in a bowl and add one tablespoon of ground coriander, one tablespoon of ground cumin, one tablespoon of ground cardamom, one teaspoon of nutmeg, half a teaspoon of cayenne pepper, two teaspoons of paprika, three tablespoons of olive oil, two tablespoons of lemon juice, and salt and black pepper to taste.
Rub all the spices into the chicken and let it marinate for half an hour.
Take two large onions and impale one of them with three skewers, stack the chicken thighs on the skewers and seal the skewers with the other onion. Put this on a tray and place in a pre-heated oven at 190 degrees for 40 minutes.
While the chicken is roasting, prepare the tahini sauce by mixing a quarter-cup of tahini, two tablespoons of lemon juice, two cloves of garlic (minced), and a dash of olive oil together in a bowl. Whisk until thoroughly combined.
Once the chicken is cooked through, remove it from the oven and carve off thin slices. Place the slices on pita bread and add cucumber, tomato, and greens to garnish. Pour on tahini sauce and serve.
Ramadan Recipes: Chicken Shawarma
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Ramadan Recipes: Chicken Shawarma
- Shawarmas are believed to have originated in Turkey in the 19th century
Where We Are Going Today: Nakhat Marga
- For the main course, the menu offers a variety of meat and chicken dishes, but the must-try is madhgout laham, a flavorful one-pot meal of spiced meat slow-cooked with rice and served hot
Nakhat Marga, with locations in Al-Naeem and Al-Waha in Jeddah, is a restaurant that focuses on traditional Saudi meat and broth dishes, making it a fitting choice to celebrate Saudi Founding Day.
The menu is structured around classic dishes, offering a wide selection of meats, chicken, and accompanying sides that reflect the culinary heritage of the Kingdom.
We began with jareesh, a creamy, savory porridge, and marqa, a slow-cooked stew of tender meat, onions, garlic, and different spices, simmered to create a rich broth.
For the main course, the menu offers a variety of meat and chicken dishes, but the must-try is madhgout laham, a flavorful one-pot meal of spiced meat slow-cooked with rice and served hot.
If you are looking for other rice options, red meat madhbi is cooked in a traditional style, with muqlaqil and maknoom offering familiar tastes that many in Jeddah would recognize from home-cooked meals.
Among the chicken dishes, kabli stands out for its balanced flavor, but the must try is the maqluba which is served in a generous portion, layering rice and chicken in the classic inverted style. The taste is so good that you may end up eating more than you expected.
Side dishes such as liver and moussaka were consistent with their descriptions and went well with the mains, not too heavy or filling. I also tried the yogurt cucumber salad, which offered a simple, cooling contrast to the heavier meat dishes.
Desserts such as basbousa are served with a dipping sauce, while marsa, made from semolina, sugar, butter, and flavored with cardamom, is similar in texture to basbousa but may vary slightly in ingredients and taste different.
Aseedah is a must-try when visiting, delivering a comforting taste of Saudi cuisine with its soft, traditional porridge served with butter, honey, or date syrup.
The restaurant’s atmosphere leans more toward functional but traditional dining rather than an elaborate experience, which keeps the focus on the food itself.
