Shawarma and Stuffed Dates
A delicious and filling combo of marinated shawarma (chicken or beef) wrapped in soft pita, served with crunchy pickles and sweet stuffed dates, perfect for iftar during Ramadan.
Ingredients
Shawarma Ingredients
- 1.5 lb Chicken thighs or beef (flank, sirloin, or thinly sliced roast) Use chicken or beef depending on preference.
- 4 pieces Pita bread Use soft pocket or flat pita.
- 1 cup Garlic sauce (toum or garlic yogurt sauce) Homemade or store-bought.
- 1 cup Pickles Thin dill or turnip slices.
- 12 pieces Dates (Medjool preferred) Soft and large for stuffing.
- 0.5 cup Almonds and walnuts, roughly chopped For stuffing the dates.
- 2 tbsp Olive oil For marinade.
- 0.5 each Lemon juice Juice of half a lemon.
- 2 tsp Shawarma spices (cumin, paprika, ground coriander, turmeric, cayenne) Adjust spices to taste.
- 1 tsp Salt To taste.
- 1 tsp Freshly ground black pepper To taste.
Optional Garnishes
- 0.25 cup Chopped parsley For garnish.
- 1 each Sliced tomatoes For garnish.
- 1 each Thinly sliced onion For garnish.
- 1 tbsp Sumac For garnish.
Instructions
Marinating the Meat
- Combine 2 tbsp olive oil, juice of half a lemon, 1 tsp cumin, 1 tsp paprika, 1/2 tsp ground coriander, a pinch of turmeric, salt, and pepper. Rub evenly over chicken or thinly sliced beef.
- Marinate for at least 30 minutes, or up to overnight in the fridge.
Cooking the Meat
- Heat your grill, grill pan, or preheat oven to 425°F (220°C).
- For grilling, cook chicken thighs for 6–8 minutes per side until the internal temperature reads 165°F; for beef slices, sear until browned to desired doneness.
- If roasting, spread on a baking sheet and roast for 18–25 minutes, depending on thickness.
- Rest the meat for 5–10 minutes, then thinly slice or shred as desired.
Preparing the Pitas
- Warm the pitas for 1–2 minutes in a dry skillet or wrapped in foil in a low oven.
- Fill each pita with sliced meat, a generous drizzle of garlic sauce, and pickles. Add parsley, tomato, or onion if desired.
Stuffing the Dates
- Slice each date lengthwise, remove the pit, and fill with a spoonful of chopped almonds and walnuts.
- Serve the stuffed dates chilled or at room temperature.
Notes
Consider pairing with lean proteins for a low-carb option. Store leftovers in an airtight container up to 3-4 days.