Shawarma recipe for restaurant use

Shawarma is an Arabian meat preparation that is made by grilling chicken, lamb or goat meat that revolves around girdle for some hours and that roasted meat is served. Follow our recipe and serve shawarma to your customers.


  • 44 lbs beef top loin sirloin
  • 3/4 Tablespoon Cardamom
  • 3/4 Tablespoon Arabic Gum
  • 3/4 Tablespoon Nutmeg
  • 3/4 Tablespoon Cloves
  • 1Tablespoon Cinnamon
  • 5.6 Tablespoon salt
  • 1 Tablespoon Black and White Pepper
  • 1 lbs Onions
  • 5 Bay Leaves
  • 50 Garlic heads crushed
  • ¼ gallon lemon juice
  • 17.637 oz Olive oil
  • 50 oz of vinegar

Shawarma recipe Shawarma meat is marinated with Shawarma Rub all night long for better results. Then the meat is placed on a spit on the vertical broiler Shawarma machine in order to cook. Once the meat is cooked it is cut into shavings and the rest of the remainder of the cylinder of meat is kept on the rotating spit cooking until it is finished. There are several ways of serving Shawarma either in Pita bread which is the traditional way, or in a wrap. Another idea for meat lovers who are looking for cutting down on carbs and those who are looking for gluten free meal and do not wish to eat bread it is wise to have meat shavings served on a plate with Tahini drizzle, hummus, tabbouleh, fattoush, tomatoes and cucumber salad and pickles which makes it more attractive.

Approximately a pound of meat serves 4-6 sandwiches/plates depending on the amount of meat needed for the plate or sandwich.

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