A Whole 15kg Leg In The Oven for 15 Hours for the Perfect Shawarma for the Whole Family
- 10 months ago
Cooking a whole 15kg leg of meat in the oven for 15 hours can indeed result in a delicious and tender shawarma that can serve a large family or a gathering of people. Shawarma is a popular Middle Eastern dish made from marinated and slow-cooked meat that is typically served in a pita bread with various toppings and sauces.
Here's a general guide on how to prepare the perfect shawarma using a whole leg of meat:
Ingredients:
15kg leg of meat (chicken, lamb, beef, or a combination)
Shawarma marinade (you can use a store-bought marinade or make your own with a blend of spices, garlic, lemon juice, olive oil, yogurt, etc.)
Pita bread or flatbread
Your choice of toppings (tomatoes, onions, cucumbers, lettuce, pickles, etc.)
Sauces (tahini, hummus, garlic sauce, etc.)
Instructions:
Marinate the leg of meat: Thoroughly coat the leg of meat with the shawarma marinade, making sure to cover it evenly. If the leg is too large, you might need to cut it into smaller portions to ensure the marinade penetrates the meat. Place the meat in a large container or airtight bag and refrigerate it for at least 6 hours or preferably overnight. This allows the flavors to infuse into the meat and tenderize it.
Preheat the oven: Preheat your oven to a low temperature, around 150-160°C (300-320°F). Cooking the shawarma at a low and slow temperature will ensure the meat becomes tender and retains its juiciness.
Prepare the cooking surface: Place the marinated leg of meat on a roasting rack or a wire rack set inside a large roasting pan. This allows air to circulate around the meat, ensuring even cooking.
Slow cook the shawarma: Put the leg of meat in the preheated oven and roast it for approximately 15 hours. Cooking times may vary depending on the type of meat and the oven's performance. It's essential to use a meat thermometer to check the internal temperature of the meat and ensure it reaches a safe temperature for consumption. For chicken, it should reach 75°C (165°F), while for beef and lamb, it should be around 63°C (145°F) for medium-rare or higher if you prefer it more well-done.
Rest and slice: Once the shawarma is cooked, remove it from the oven and let it rest for a few minutes. This will allow the juices to redistribute throughout the meat, keeping it moist. After resting, use a sharp knife to thinly slice the shawarma.
Assemble the shawarma: Heat the pita bread or flatbread slightly, either in the oven or on a stovetop. Lay the sliced shawarma on the bread and add your preferred toppings and sauces.
Serve and enjoy: Your delicious homemade shawarma is ready to be served! Gather your family and enjoy this delightful Middle Eastern dish together.
Remember that cooking times and temperatures can vary depending on your oven and the type of meat you're using, so it's essential to use a meat thermometer to ensure the shawarma is fully cooked and safe to eat. Additionally, it's a good idea to periodically check on the meat during the cooking process to avoid
Here's a general guide on how to prepare the perfect shawarma using a whole leg of meat:
Ingredients:
15kg leg of meat (chicken, lamb, beef, or a combination)
Shawarma marinade (you can use a store-bought marinade or make your own with a blend of spices, garlic, lemon juice, olive oil, yogurt, etc.)
Pita bread or flatbread
Your choice of toppings (tomatoes, onions, cucumbers, lettuce, pickles, etc.)
Sauces (tahini, hummus, garlic sauce, etc.)
Instructions:
Marinate the leg of meat: Thoroughly coat the leg of meat with the shawarma marinade, making sure to cover it evenly. If the leg is too large, you might need to cut it into smaller portions to ensure the marinade penetrates the meat. Place the meat in a large container or airtight bag and refrigerate it for at least 6 hours or preferably overnight. This allows the flavors to infuse into the meat and tenderize it.
Preheat the oven: Preheat your oven to a low temperature, around 150-160°C (300-320°F). Cooking the shawarma at a low and slow temperature will ensure the meat becomes tender and retains its juiciness.
Prepare the cooking surface: Place the marinated leg of meat on a roasting rack or a wire rack set inside a large roasting pan. This allows air to circulate around the meat, ensuring even cooking.
Slow cook the shawarma: Put the leg of meat in the preheated oven and roast it for approximately 15 hours. Cooking times may vary depending on the type of meat and the oven's performance. It's essential to use a meat thermometer to check the internal temperature of the meat and ensure it reaches a safe temperature for consumption. For chicken, it should reach 75°C (165°F), while for beef and lamb, it should be around 63°C (145°F) for medium-rare or higher if you prefer it more well-done.
Rest and slice: Once the shawarma is cooked, remove it from the oven and let it rest for a few minutes. This will allow the juices to redistribute throughout the meat, keeping it moist. After resting, use a sharp knife to thinly slice the shawarma.
Assemble the shawarma: Heat the pita bread or flatbread slightly, either in the oven or on a stovetop. Lay the sliced shawarma on the bread and add your preferred toppings and sauces.
Serve and enjoy: Your delicious homemade shawarma is ready to be served! Gather your family and enjoy this delightful Middle Eastern dish together.
Remember that cooking times and temperatures can vary depending on your oven and the type of meat you're using, so it's essential to use a meat thermometer to ensure the shawarma is fully cooked and safe to eat. Additionally, it's a good idea to periodically check on the meat during the cooking process to avoid