This is a must have Shwarma filling for your recipe books. What makes the Shwarma filling so good? Think Deliciously tender steak strips and salad veggies in perfect harmony with spices and sauce.
It has been a while, but I’m back to take your tastebuds on a magical trip! Travels and Health issues kept me away from my website, but if have been a little active on my social media sites. If you are on Facebook/Instagram/TikTok, don’t forget to follow Foodeva Marsay on there, so we may keep in touch.
Spring has Sprung in South Africa. I pray the last of the cold is over for now. We need some rain on the highveld. Warmer days calls for lighter meals, that are also quick to prepare. This Shwarma filling is exactly that. South African Indian communities have grown to enjoy Shwarma this way, a spin off from the many delightful take-away shops we have across the country. Shwarma here in South Africa, is not to be confused with Shawarma that is made in Middle Eastern countries or even the Mediterranean countries. The take away spin off here, prepares the filling by cooking it on the stove top, and not roasted/grilled like in other parts of the world.
I mention this especially in context of South African Indian take-aways, because this is what I have grown up with. The only way my family and I have always enjoyed Shwarma. September is also Heritage month in South Africa, and food is a huge part of our heritage. This recipe is very versatile, and you can quickly whip this up any time of the year. Shwarma are perfect for warmer days, as a lighter meal, and just as good on colder days, as a warm and comforting meal.
Do give this recipe a shot, and I look forward to seeing all your feedbacks.
HAPPY ‘SHWARMA’ MAKING
Love, Marriam
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Steak or Chicken Shwarma Filling
Ingredients
- 1 kg Steak or Chicken (sliced into strips)
- 1 Tablespoon Red Garlic Masala (or ginger garlic paste
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Chilli Powder
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Cumin/Coriander Powder
- 2 Tablespoon Vinegar
- 2 Tablespoon Worcestershire Sauce
- 1 teaspoon Dried Mixed Herbs
- 1/2 teaspoon Dried Thyme
- 1 teaspoon Salt (or to taste)
- 2 Tablespoon Tomato Sauce or Pureed Tomato
- 1/4 Cup Vegetable/Olive Oil
- 1 Large Onion (sliced/chopped - Optional)
- 2 Medium Carrots (Grated)
- 1/4 Green Pepper (Grated)
- .
- To finish off : a mix of sauce
- 4 Tablespoon Tomato Sauce
- 2 Tablespoon Steers Burger Relish (or peri peri)
- 2 Tablespoon Steers Prego sauce (*use any brand or amounts of sauce you comfortable with*)
Instructions
- ~ Marinate the beef/chicken with all spices and the 1st amount of tomato sauce mentioned.
- ~ Heat the oil in a large pan/pot
- ~ Add the sliced onions and saute until soft and lightly browned
- ~ Now add the marinated meat, and allow to brown for 5 minutes, stir well and add in 1/4 cup water, lower heat and cook until meat softens and little moisture is left in pan
- ~ Now add in the carrots and pepper, season lightly with salt.
- ~ At this stage add in the sauce mix as well, and gently stir all ingredients together.
- ~ Carrots and Pepper should cook through with the residual heat in pan.
- ~ Filling is ready for use.
- ~ Add mayonnaise or other sauces and more salad greens when filling up your pita breads.
Notes
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