Shawarma Meat

1. Heat 1 tbsp oil in a large frying pan over medium-high heat.
2. Add 1 lb (450 g) diced shawarma meat to the hot pan.
3. Spread the meat out so it has room to brown instead of immediately steaming.
4. Cook, stirring occasionally, until the meat is cooked through and nicely browned. The exact cooking time will depend on the size and type of meat.
5. Sprinkle 1 to 2 tbsp shawarma seasoning over the meat and stir well so every piece gets coated.
6. If the pan looks dry or the meat needs a little more time to become tender, add 2 tbsp water, cover loosely, and let it simmer for about 10 to 15 minutes.
7. Check that the meat is fully cooked before serving.
8. If you’re using chicken or another poultry-based shawarma meat, it should reach 165⁰F (74⁰C) in the centre.
9. Beef or lamb should be cooked to your preferred doneness, depending on the cut.

Quick Israeli Salad

1. Add 2 medium Israeli tomatoes, 1 English cucumber and 1/4 small onion, all diced very small, to a bowl.
2. Season the salad with salt to taste and add 1 tsp lemon juice, if you like a little brightness. Give it a quick stir and set aside.
3. Warm 4 pitas according to the package directions. Don’t overheat them or they’ll become difficult to open without tearing.
4. Carefully cut open the top of each warm pita.
5. Spread 2 tbsp of hummus inside each pita, then add about 1 tbsp of tahini.
6. If you’re not keeping the meal kosher, you can use tzatziki instead of or alongside the tahini.
7. Add the cooked shawarma meat, followed by spoonfuls of the Israeli salad.
8. Add cabbage salad, eggplant salad or any other salads you enjoy.
9. Give everything a little press into the pita, grab plenty of napkins and serve straight away. You’re going to need them.

Wrap Option

1. If you don’t have pitas, use 4 wraps instead. Spread each wrap with hummus and tahini, add the shawarma meat and salads, then fold and roll tightly.