DIFFICULTY: Moderate
Makes 6 servings
Preparation and cooking time: 1 hour
Ingredients
Marinade:
1/2 kilo beef/ chicken/ lamb, sliced
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon cumin
1/2 tablespoon five spice
1/2 teaspoon salt
2 cups yogurt
1/2 cup sour cream
3 tablespoons calamansi juice
2 tablespoons lemon Juice
White Sauce:
5 cloves garlic
1/2 piece small onion, minced
1 cup yogurt
1 teaspoon garlic powder
2 tablespoons water
1 teaspoon salt
1 teaspoon white pepper
Red Sauce:
7 cloves garlic, minced
1/2 piece small onion, minced
10 pieces labuyo, finely sliced
1 cup yogurt
2 tablespoons water
2 teaspoons salt
1 teaspoon white pepper
Rice:
1/2 cup atsuete oil
5 cups cooked rice
1/4 cup soy sauce
1/8 cup garlic powder
Salt to taste
Black pepper to taste
Topping:
1/2 piece cabbage, finely sliced
2 pieces onion, minced
1 piece cucumber, diced
6 pieces tomatoes, diced
Procedure
Marinade:
Combine and mix the spices in a bowl (except the yogurt, sour cream, calamansi, and lemon juice). Rub the spice mix all over the meat, massage for a few minutes until well-coated. Add and mix yogurt, sour cream, calamansi, and lemon juice. Set aside.
White Sauce:
Grind garlic and onion in a mortar and pestle until a paste forms. Mix in yogurt, garlic powder, water, salt, and white pepper until well combined.
Red Sauce:
Grind garlic, onion, and labuyo in a mortar and pestle until a paste forms. Mix in yogurt, water, salt, and white pepper until well combined.
Shawarma Rice:
Place atsuete oil in a large pan or wok over medium heat then add rice. Mix until rice is evenly coated with the color. Add soy sauce and mix until evenly dispersed throughout. Add garlic powder, salt, and pepper. Mix well.
Make Shawarma:
1. Heat griddle until smoking point and place the marinated meat strips, cooking each side for 1 minute, constantly flipping. Once done, let it rest for 5 minutes.
2. Shred the meat in a container.
Assembling the Shawarma Rice:
Spread the rice onto a serving plate, place shredded cabbage on top of the rice. Place the meat on top of the shredded cabbage. Top with onions, cucumbers, and tomatoes. Drizzle with the white and red sauce.
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