Pinoy Shawarma Rice is a Filipino dish inspired by the Middle Eastern Kebab where tapa style grilled beef is served with a safflower and margarine seasoned rice together with lettuce, cucumber and tomatoes.
Filipinos love Shawarma, Filipinos also love rice, that’s why the one who created this Pinoy Shawarma Rice is a genius, Is he? Rice and Kebabs are nothing new, in fact in countries where kebabs are commonly sold, they sell it with the warp or rice, trust me I had seen this a lot all around the world, even here in New Zealand kebabs are popularly served over rice, so what’s new? Pinoy Shawarma Rice may look similar because they are similar, the only difference is that how its seasoned is different since the beef is more like of a tapa flavour than the vertical spit roasted beef, plus the Filipino version does not use basmati rice like its Middle Eastern counterpart.
Shawarma in the Philippines boomed when I was in high school, around late 80’s and early 90’s where shawarma joints started to spring out in Metro Manila like mushrooms. It was my favourite merienda where I grab it together with my friends on a weekend afternoon. It’s such a comfort meal, easy to consume and it’s a complete meal in one, I still even remember to ask the manong to add more of that sour cream sauce every time. Now fast-forward, I guess around late 2017 it was revived but instead of the usual offering in wraps, the rice was a much-welcomed addition. I am not sure if this was popular on shawarma shops, but I had seen a surge of social media photos of this dish.
Today we will be recreating this classic basically this is my take on the Pinoy Shawarma Rice, my version I suppose is a bit upgraded from the normal Pinoy Shawarma Rice as I added more Middle Eastern flair to the recipe by adding salads that usually accompanies kebab at the same time adding a delicious serving of hummus which is a must for any dishes similar to this, so without further ado here is Ang Sarap’s version of Pinoy Shawarma Rice.