In the 1980’s, shawarma dominated the food stall scene. And while most names faded by the 90’s, Food Channel kept going. They’re now on their 30th year in the business, still doling out their cheesy, garlicky take of the Middle Eastern dish to shawarma freaks. We hacked their Shawarma Rice to commemorate this feat—and because we love their stuff.
“Nasa ‘yo na ang lahat.” – Daniel Padilla
Compared to most shawarma rice these days, Food Channel’s version is loaded. Apart from the usual suspects, it also comes with fries and a whole lot of cheese. What truly sets them apart, though, is their extra garlicky sauce. We like to think we did right by them in this recipe. In fact, it was so garlicky that some of us were left in actual tears (in a good way) so maybe adjust depending on your garlic tolerance.
P.S. For those wondering, we used a kitchen napkin holder as a spit for the shawarma beef. Get creative.
Food Channel Shawarma Rice
Serves: 10-12 people
Active time: 1 hr
Total time: 3 hrs
1kg beef, thinly sliced
Salt and pepper, to taste
3 cups garlic cloves
1 cup mayonnaise
¼ cup cold water
1 tbsp. oil
Salt, to taste
4-6 red chilies
1kg french fries, prepared
2 large white onions, sliced into rounds
6 tomatoes, sliced thinly
5 cups cheddar cheese, grated
Preheat oven to 350F.
Season beef with salt and pepper and toss.
Position beef in layers onto a machine with a spit or a metal holder.
Place beef in the oven and cook for one hour, or until the internal temp reaches 145F.
Remove from oven and keep warm under foil.
Alternatively, grill pieces of beef until cooked through and set aside.
For the garlic sauce, add garlic, mayonnaise, and cold water in a blender or food processor.
Blend until smooth, then add oil while blending to emulsify.
Season with salt then set aside half.
With the remaining half of the garlic sauce, add red chilies and blend until smooth and sauce has turned a light red color.
Set aside both sauces.
To serve, carve beef into thin and small pieces.
Place beef over a layer of fries, followed by onions and tomatoes.
Cover generously in both garlic sauces then top with cheddar cheese.