Beef Shawarma
Ingredients:
- ½ cup apple cider vinegar (118 ml)
- 1 ½ tsp ground cinnamon
- 200 g beef fat
- 1 tsp ground cardamom
- 5 tomatoes
- 1 kg beef fillet
- 1 tbsp shawarma spices
- 10 small onions
- 7 pieces of mastic gum
Preparation Steps:
- Slice the beef into thin strips.
- Mix the beef with fat, then marinate in vinegar, oil, salt, and spices.
- Place the beef in a roasting pan.
- Peel the onions and cut the tomatoes in half, removing the seeds. Add both to the marinade.
- Arrange the onions between the meat slices in the pan, then cover with tomatoes.
- Bake at 180°C for 20 minutes, then lower the heat and continue baking for another 15 minutes.
- Serve with parsley, mint, and radish.
Arabic Beef Shawarma
Ingredients:
For the meat marinade:
- 1 kg veal
- 1 tbsp meat spices
- 1 medium tomato, chopped
- 4 large cloves garlic, minced
- ½ tsp turmeric
- ⅓ cup vinegar (70 ml)
- 1 tsp cinnamon
- ¼ tsp black pepper
- ¼ cup olive oil (60 ml)
- ½ large green pepper, sliced
- 1 tbsp salt
- 1 tbsp ground coriander
For the tahini sauce:
- 1 tsp salt
- ¾ cup water (70 ml)
- ½ tsp ground cumin
- ¼ cup lemon juice (60 ml)
- 2 tbsp vinegar
- 1 cup tahini (240 ml)
For garnishing:
- 1 cup chopped parsley (160 g)
- 1 large onion
- Lebanese or saj bread
- 3-5 tbsp sumac
- Mixed pickles
- ½ cup vinegar (120 ml)
Preparation Steps:
- Slice the veal into thin strips.
- Prepare the marinade by mixing garlic, oil, vinegar, spices, and salt in a deep glass bowl.
- Add the meat, coat well, cover, and refrigerate for several hours or overnight.
- Heat oil in a deep pan, add the meat, and cook until dry.
- Add the marinade and 1 cup water, then simmer until tender. Increase heat to evaporate excess liquid.
- Stir in tomatoes and green peppers, cook briefly, then remove from heat.
- Prepare the tahini sauce by mixing all ingredients until smooth. Adjust water if needed.
- Soak the onion slices in vinegar for 10 minutes.
- Spread tahini sauce on bread, add shawarma, onions, parsley, and sumac, then wrap.
- Serve with pickles and fries.
Beef Shawarma with Tarator Sauce
Ingredients:
- 1 medium onion, thinly sliced
- 1 kg lamb, thinly sliced
- 3 tomatoes, sliced
- 1 cup water (160 g)
- 2 tbsp white vinegar
- ½ orange, thinly sliced with peel
- 1 tbsp each of tahini and shawarma spices
- 1 lemon, thinly sliced with peel
- 1 tsp each of salt and citric acid
For the tarator sauce:
- Pinch of white pepper and cumin
- 3 tbsp tahini
- ¼ cup water (40 g)
- Salt, to taste
- 1 minced garlic clove
- Juice of 1 lemon
For the salad:
- 1 cup fresh parsley (160 g)
- 1 white onion, thinly sliced
- 1 tbsp sumac
- 2 tomatoes, diced
Preparation Steps:
- Mix all ingredients except tomatoes, rub into the meat, cover, and refrigerate overnight.
- Bake the marinated meat and tomatoes under the grill at 200°C until golden brown.
- Serve on a plate with parsley, tomatoes, and onions.
- Mix the tarator sauce ingredients and serve alongside.
- Prepare the salad by massaging sumac into the onions, then mixing with tomatoes and parsley.
- Serve the shawarma on top of the salad or in sandwiches.
Restaurant-Style Beef Shawarma
Ingredients:
- ¾ kg beef, cut into thin strips
- 1 tsp salt
- ½ tsp black pepper
- 1 onion, sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 garlic cloves, minced
- 1 tsp paprika
- 2 tbsp yogurt
- 1 tbsp pomegranate molasses
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp vinegar
- 3 tbsp oil
For the sauce:
- ½ cup tahini (80 g)
- ½ cup water (120 ml)
- Juice of 1 lemon
- 1 garlic clove, minced with salt
- 2 tbsp parsley
Preparation Steps:
- Mix the beef with garlic, salt, pepper, paprika, and onion powder.
- Add yogurt, pomegranate molasses, tahini, vinegar, and lemon juice. Mix well.
- Stir in onion slices, then let marinate.
- Grill the meat on an electric grill for 20 minutes.
- Blend the tahini, lemon juice, garlic, parsley, and water to make the sauce.
- Serve the shawarma with sauce and white bread.