This is a Filipino version of the Middle Eastern Shawarma. The authentic shawarma was made with either or all of the following - lamb, beef and chicken. Pork is often never used in making Shawarma. The meats are sliced thinly and marinated. After which they are skewered into layers and cooked on a vertical pit and turned. As portions of the meat are cooked, they are slowly shaved or sliced off. They are served with pita bread or any flat bread with onions, tomatoes and cucumbers and some greens. Sauces are then added. There are so many different kinds of sauces for Shawarma. Each region in the Middle East have different versions. This version that I am making today is the version that the Filipinos know. It is a bit different in flavor from the authentic shawarma.
Chef's Notes:
1. The turmeric powder that I used in this tutorial is a year old so the color is no longer yellow but a bit brownish. Just to explain why my shawarma rice is
not yellow. There is no difference in taste. There is just come color change due to age and exposure to light.
2. The authentic shawarma does not use ground meat. It uses slices of meat layered together and cooked on a vertical pit. Using ground meat is the Filipino version.
3. The seasonings used in cooking the meat has an oriental touch to it with the addition of oyster sauce which is an asian seasoning.
4. You can buy ready made flour tortillas if you don't want to make them. Just make sure you heat them up. The authentic shawarma uses pita bread NOT flour tortillas which is Mexican in origin. But in modern times, any flat bread is acceptable.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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