Easy Beef Shawarma Food

BEEF SHAWARMA RECIPE

Steps:

• In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
• Using a chef's knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
• Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
• Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
• While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
• Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!

BEEF SHAWARMA

Steps:

• Cut the beef against the grain into small, thin pieces.
• Rinse well and drain. Pat dry with kitchen towel.
• Grind all the spices for the Homemade Shawarma, together to a powder.
• Add the beef to a bowl, along with the spice mix, yogurt, lemon juice, vinegar, hot sauce, olive oil, garlic, and shallots. Stir well or mix with hands to marinate the beef.
• Cover and refrigerate 8 hours or overnight.
• Mince or pound the garlic to a paste, with salt.
• Add the lemon juice, tahini, and water.
• Use a fork or whisk to beat it well, till it turns white.
• Whisk in the yogurt till smooth.
• Taste and add salt and lemon juice if needed. Or loosen with water if needed.
• Add finely chopped parsley to this if you want to serve it separately.
• Remove the beef from the refrigerator, 30 minutes before cooking. (It should come down to room temperature).
• Add the beef and its marinade to a heavy bottomed skillet OR a deep non-stick pan with a tight lid.
• Heat till the mixture comes to a boil. Reduce heat to low and continue to cook covered for about 40 minutes.
• Don't forget to stir occasionally. The juices should all evaporate.
• Just before all the moisture is gone, add pepper, allspice and just a dash of salt.
• Meat should be cooked tender. You can keep adding a little water at a time if the beef needs more cooking. You will also have slight char marks from stirring till all moisture.
• Spread a little taratour sauce vertically, over the middle of the pita.
• Cover it with a line of cooked beef.
• Top with a few tomato wedges and some slices of onion.
• Cover scantily, with the chopped herbs.
• Drizzle more sauce over the top as you like.
• Wrap in food-safe paper or aluminum foil and serve hot!

EASY BEEF SHAWARMA

Steps:

• Heat olive oil in a large skillet over medium heat. Add beef, shawarma seasoning, allspice, and 1/2 teaspoon salt; cook, turning occasionally, until beef is browned and tender, 3 to 5 minutes.
• Whisk tahini, yogurt, lemon juice, and 1/2 teaspoon salt together in a small bowl until creamy.
• Spread 1 to 2 tablespoons tahini sauce in the center of each tortilla. Divide beef slices, tomato slices, and onion slices evenly among tortillas. Roll up tortillas.
• Preheat a panini press according to manufacturer's instructions. Press rolled tortillas seam side-down until grill marks appear, about 2 minutes. Cut each tortilla into 4 to 5 pieces.