The Shawarma Cheat Sheet

1. The spice blend

Makes about 2/3 cup. No salt, so you control it.

• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 2 tbsp sweet or smoked paprika
• 1 tbsp ground turmeric
• 1 tbsp garlic powder (optional)
• 2 tsp ground black pepper
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp cayenne (optional, for heat)

2. The marinade formula

For about 2 lb (900 g) of meat.

• 2 to 3 tbsp spice blend
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, grated
• About 1 1/2 tsp salt
• Chicken only: add 1/4 cup plain yogurt

Rule of thumb: 1 to 1 1/2 tbsp blend per pound of meat.

3. Cuts and marinating time

• Chicken: boneless, skinless thighs. Marinate 1 to 12 hours; avoid going much past 24 hours with lemon.
• Beef: flank or sirloin, frozen 20 minutes then sliced thin against the grain. Marinate 4 to 24 hours.
• Lamb: marinate overnight.

4. Cook it (no spit needed)

• Oven: 425°F (220°C), whole thighs in one layer, 25 to 30 minutes, then broil 2 to 3 minutes.
• Stovetop: very hot cast iron, in batches. Beef 2 to 3 minutes, sliced chicken 4 to 6 minutes.
• Grill: skewers over medium-high heat, turning every few minutes.
• Chicken is done at 165°F (74°C).
• Slice thin, then crisp the slices in a hot pan for 30 seconds.

5. Sauces

• Toum (with chicken): 1/2 cup peeled garlic, 1 tsp salt, 1/4 cup lemon juice, 1/4 cup ice water, 3 cups neutral oil. Add the oil very slowly. Keeps about 4 weeks in the fridge.
• Tahini sauce (with beef): 1/2 cup tahini, 1/4 cup lemon juice, 1 garlic clove, salt, water to thin.

6. Build the wrap

• Warm pita
• Toum or tahini
• Pickles and tomato
• Parsley
• Fries tucked inside, Lebanese style