4 Serves
94 Mins
In a large bowl, combine the meat with the shawarma marinade and let it rest in the refrigerator for at least one hour to allow the flavors to penetrate.
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FilipinoVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
17 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
152 mg / 1,250 mgPotassium
273 mg / 4,700 mgSodium
659 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
81 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium-high heat.
Add the marinated meat to the frying pan and cook until browned and fully cooked through, stirring occasionally with a spatula.
Season the meat with salt and pepper to taste before removing from the heat.
Serve the hot shawarma immediately, ideally wrapped in warm bread or served alongside rice.
30
g15
g20
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Persian
Mexican