Shawarma Catering: Complete Planning Guide

Shawarma Catering: Complete Planning Guide

Whether you're hosting a family gathering, corporate event, or wedding, shawarma catering offers a crowd-pleasing option that combines tradition with practicality.

Portion Planning

Standard Guidelines

• Light meal: 150-200g cooked meat per person
• Standard meal: 250-300g cooked meat per person
• Generous meal: 350-400g cooked meat per person

Remember: raw meat loses 25-30% weight during cooking. Order 1.3kg raw for every 1kg cooked needed.

Bread Calculation

• Pita: 2-3 per person
• Laffa: 1-2 per person
• Always order 10% extra

Sauce Quantities (per 20 people)

• Tahini: 500g
• Amba: 300g
• Toum: 400g
• Hummus: 1kg

Equipment Checklist

• Vertical spit (if live station)
• Gas/electric burner
• Sharp slicing knife + electric slicer backup
• Cutting boards
• Serving trays
• Chafing dishes (if pre-sliced)
• Food thermometers
• Gloves and serving utensils

Food Safety at Events

• Keep raw meat below 5°C until cooking
• Cook to minimum 75°C internal temperature
• Hot hold above 63°C
• Discard food left at room temperature for more than 2 hours
• Provide separate utensils for raw and cooked meat

Pricing Structure

Catering pricing varies by region, meat type, and service level. Typical models:

• Per-person pricing (most common)
• Per-kg pricing (for meat-only orders)
• Package pricing (meat + bread + sauces + salads)
• Live station premium (adds 30-50% to base cost)