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Delicious Shawarma Siomai served with dipping sauces

Shawarma and Siomai

A delicious recipe for making Shawarma and Siomai, perfect for sharing and enjoying with friends and family.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Middle Eastern
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Shawarma
  • 1 lb Chicken or beef Cut into strips for marinating.
  • 3 cloves Garlic Finely minced.
  • 2 tsp Cumin Ground.
  • 2 tsp Paprika
  • 1/2 cup Yogurt For marinating.
  • 4 pieces Pita bread For serving.
  • 1 cup Lettuce Shredded.
  • 1 cup Tomato Chopped.
  • 1 cup Cucumber Sliced.
For the Siomai
  • 1 lb Ground pork
  • 8 oz Shrimp Chopped finely.
  • 2 tbsp Soy sauce
  • 2 green onions Green onions Chopped.
  • 20 pieces Wonton wrappers

Method
 

Preparing Shawarma
  1. Marinate the chicken or beef in a mixture of garlic, cumin, paprika, and yogurt for at least a few hours or overnight.
  2. Cook on a grill or in a pan until fully cooked.
  3. Slice the meat thinly and serve in pita bread with lettuce, tomato, and cucumber.
Serving Shawarma
  1. Serve Shawarma warm with fresh veggies and your favorite sauce.
Preparing Siomai
  1. Mix ground pork, shrimp, soy sauce, and chopped green onions in a bowl.
  2. Fill wonton wrappers with the mixture and shape them into small dumplings.
  3. Steam the siomai for about 15 minutes until cooked through and serve hot.
Serving Siomai
  1. Serve siomai hot with soy sauce or chili sauce for dipping.

Notes

Leftover shawarma can be stored in an airtight container for up to 3 days, and siomai can be stored for up to 2-3 days in the fridge. Both dishes can be reheated appropriately.