This Pinoy Shawarma Recipe combines the Middle Eastern influences of shawarma with the preferences of the Filipino. This dish lets you enjoy a balanced mix of shawarma rice cooked in margarine, cucumber salad, and garlic yogurt sauce according to your liking. In just 30 minutes, you can have enough for the family or for an entire week’s worth of packed lunch.
- 500 g beef sirloin, tapa cut
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp black pepper
- bird’s eye chili, optional
- 2 cups long grain rice, jasmine or basmati
- 2 cups water
- ¼ cup margarine
- ½ tsp kasubha
- 1 cucumber, seeded, halved & sliced thinly
- 4 tomatoes, seeded, sliced
Garlic Yogurt Sauce
- 1 small tub yogurt (125ml)
- ¼ tsp garlic powder
- ¼ tsp fresh garlic, minced
- ⅛ tsp salt
Marinate the beef: In a bowl, marinate beef in soy sauce, brown sugar, garlic powder and black pepper for 20 minutes or overnight.
Make shawarma rice: Rinse rice, put in a rice cooker together with water, margarine and kasubha. Cook rice as you would. Once cooked, fluff rice to distribute color. Set aside and keep warm.
Make cucumber salad: Toss cucumber salad ingredients together in a bowl, serve on the side of shawarma rice.
Make the garlic yoghurt sauce: Combine all ingredients and keep in chiller until ready to use.
Pan fry marinated tapa in oil until browned. Chop into pieces.
To assemble, put rice on plate, cucumber salad on the side. Top minced tapa over rice.
Drizzle garlic yogurt sauce all over the beef & rice. Serve with more garlic sauce on the side. Enjoy.