We gave the viral technique of recreating spit-roasted meat at home a try—and it turns out you don’t need special equipment to get those juicy, layered shawarma vibes. By stacking, seasoning, and roasting the meat tightly wrapped in parchment, you can capture the flavour and texture of your favourite street-food wrap right in your own kitchen.
Ingredients:
- 1 lb ground beef, pork or a mix of both!
- 1/2 white onion
- 2 clove garlic
- 1/2 tbsp coriander
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 1/2 tsp salt
- 2 tsp pepper
- 1/4 tsp cayenne pepper
- 2 tbsp Greek yogurt
Instructions:
- Pre heat oven to 425F
- In a food processor or blender, add onion, garlic, and blitz for 30 seconds. (If you don't have food processor just chop as finely as possible)
- Add in beef, spices, yogurt and blitz for 1 minute. (If no food processor, just knead with your hands)
- Lay a large piece of parchment paper on the counter surface and place ⅓ of the meat onto the sheet of parchment. Place another piece of parchment over top and then using your hands and a rolling pin roll the meat very thin.
- Roll the meat tightly in the parchment paper, starting from the long side, folding flat repeatedly until it reaches the end of the parchment. It should resemble a rolled tube. Bake on a tray at 425°F for 20 minutes.
- Let cool enough to handle, and unroll the parchment paper and shred the meat apart.
- Serve with donair sauce, tomatoes, and onions in a pita and enjoy!
Tip: You can use as is, or you can crisp up the meat slices in a hot oiled pan!
