My original plan was to replicate the shawarma at a restaurant in Berkeley called Holy Land. We love their combination of well-seasoned grilled meat, pickled and fresh vegetables, and spicy sauce. I asked the very nice owner how she makes her shawarma. Her daughter, sitting next to her, shook her head saying “she never tells her recipes.” Darn. Shawarma is hard to replicate at home because it is usually cooked on a large rotisserie-like cone that caramelizes the meat as it cooks. To get a good proportion of flavorful char to juicy meat at home I used a dry rub, cut the meat into long strips, and cooked them on a grill. Holy Land has pickled cabbage while I use pickled carrots. My version of the green sauce is my best approximation of the Holy Land schug, which brings heat and brightness. I also made shayma’s Yoghurt and Spinach Dip as well that night, which went perfectly with the rest. So, what I made was in so many ways different than the original (and not authentic)…but we ended up loving it for what it is.

Share: