Writing about shawarma brings a lot of joy to me because I started my kitchen with shawarma; Infact, I started my whole food business with shawarma and spent 7 years making solely shawarma and other appetizers.
It’s something that captivated me when I first saw it. Then, I ate it and it was just divine. I even gave myself the name uncle shawarma before I later changed it.
Considering my years of experience with shawarma, I can boldly tell you that shawarma is a very profitable product you can sell anytime.
Materials That Makes Up A Good Shawarma
For any standard shawarma especially for commercial purposes, there is need for arrays of vegetables.
The ones often used are cabbages, carrots, cucumber, lettuce, tomato slices dried ground habanero and black pepper etc.
You can create your signature shawarma by using your favorite veggies
Virtually almost all types of meat can be used for shawarma but the most popular are beef and poultry products.. beef, chicken, turkey, buffalos, chicken franks etc.
Fishes are usually exempted majorly because of their soft texture but why not, if you love fish, you can use fishcakes for shawarma.
This is usually a mixture of mayonnaise and ketchup; However, You are allowed to create your signature cream
For example, in my kitchen, we have our own secret recipe for the cream which makes our shawarma highly sought after.
Sometimes, you might not use the normal cream but decide to use sauces or gravies… (Shawarma can be thoroughly experimented on)
It’s one of the popular ingredients of shawarma. Hotdogs are blended proteins which are extremely blended and forced through an edible tube.
Finely Chopped Cabbage
Curry and thyme
The protein is processed by first marinating which is soaking it in spices (curry, thyme, black pepper, ground cayenne pepper, salt, seasoning and little oil to enhance mixing).
It is then well grilled and diced or shredded for shawarma.
The cabbage and the carrots are also finely chopped and separated.
The mayonnaise is added to the ketchup and mixed with water to make it less thick and flows well like a liquid.
The hotdog is also grilled or fried and set aside.
* Open up the circular bread along the edges into two and turn the inner part to the other side and place back inside
* Lay in the hotdog and arrange neatly the cabbage and the carrot.
* Next is the protein you decide to use, the shredded protein(arrange everything in a linear shape)
* Next is the cream which is lined on it and covers the whole surface.
* Lastly, you apply your ground cayenne pepper.
Place down, pick the inner part of the wrap on the other side and use in covering the materials placed inside and roll all over.
Hold at where they all meet and place that boundary on the PRESSER (THIS IS A MACHINE THAT APPLY PRESSURE ON THE SHAWARMA FROM ABOVE SO THAT THE HEAT SOURCE FROM BELOW CAN PROPERLY SEAL THE SHAWARMA)
Once it’s sealed, package if you are selling or set on a plate and cut… Your delicious shawarma is ready to be devoured!!!!!
Thanks for reading and don’t forget to share and comment. I would love to read your comments and questions will be responded to almost immediately.