MAKE YOUR OWN BEEF SHAWARMA
Steps:
- Gather the ingredients.
- Combine all ingredients-yogurt, vinegar, garlic, pepper, salt, cardamom pods, allspice, and lemon juice. If it seems a little dry, add a little olive oil (a tablespoon at a time).
- Add the beef, cover, and refrigerate at least 8 hours, preferably overnight.
- In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook. If beef becomes a little dry, add a few tablespoons of water throughout the cooking duration.
- While beef is cooking, prepare the sauce.
- Gather the ingredients for the sauce.
- Combine sauce ingredients-tahini, lemon juice, yogurt, and garlic-and mix well. Here is an excellent tahini recipe , if you do not have some handy. Set aside.
- Gather the filling ingredients.
- In a large bowl, take the onions, tomatoes, and cucumbers and sprinkle with sumac.
- Add other filling ingredients-parsley and pickle slices, if using, and combine well.
- When the beef is done, you can shred it, slice it, or leave it in large pieces. As long as it is thinly cut, there is not much difference. We prefer to cut ours into wide strips.
- To assemble, place enough beef on a pita to cover 1/4 of the loaf.
- Add veggies and pour sauce.
- Roll like a soft taco or burrito , and you have shawarma.
Nutrition Facts : Calories 1438 kcal, Carbohydrate 73 g, Cholesterol 192 mg, Fiber 8 g, Protein 74 g, SaturatedFat 30 g, Sodium 905 mg, Sugar 12 g, Fat 96 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
EASY BEEF SHAWARMA
Delicious thin-cut beef strips (shawarma) with tahini sauce in a tortilla wrap.
Provided by Sarah Qennah
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 50.3 g, Cholesterol 61 mg, Fat 35.7 g, Fiber 6.7 g, Protein 31.2 g, SaturatedFat 8.4 g, Sodium 1122.3 mg, Sugar 5.4 g
EASY MEAT SHWARMA
This is a wonderful recipe, I adapted it from Lebanease Cuisine. Pop the meat in the freezer to make it easy to slice. I usually get 20-24 thin slices from 1/2 lb of meat. Serve it with hummus (chickpea dip), baba ghanoush (eggplant dip), dice tomatoes, pita, and good red wine, and you will have a wonderful meal.
Provided by Engineer in the Kit
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the thin meat slices in a ziptop bag. Add all the spices, close the bag and shake. Open the bag, add the wine, oil, and vinegar. Close bag and shake.
- Place bag in a bowl in the fridge for 6 to 24 hours.
- Remove meat slices from bag (make sure you leave the liquid in the bag) and place on a cookie sheet covered with aluminum foil in a single layer.
- Preheat oven to 350 F, and bake slice for 15-20 minutes (depending on how thin your meat slices are).
- Enjoy.
Nutrition Facts : Calories 397.1, Fat 32, SaturatedFat 9.3, Cholesterol 76, Sodium 62.2, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 21.7
SHAWARMA
Make and share this Shawarma recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 12h15m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.
- Add meat and marinate overnight.
- (at least 12 hours-stir a few times) Grill the meat until done or broil in oven.
- Combine the tahini, garlic, lemon juice, and parsley.
- Whisk well.
- Add water if needed.
- To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.
- Pour on a little tzatziki and chow down.
CHICKEN SHAWARMA
Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.
Provided by Wendy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 4h50m
Yield 8
Number Of Ingredients 18
Steps:
- In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
- Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
- Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 44 g, Cholesterol 58.2 mg, Fat 15.2 g, Fiber 4 g, Protein 23.3 g, SaturatedFat 2.6 g, Sodium 420.3 mg, Sugar 5.1 g
EASY CHICKEN SHAWARMA
This is the authentic shawarma taste that I have always loved during my stay in the Middle East. Light and filling! It's totally divine!
Provided by Celestial
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h17m
Yield 8
Number Of Ingredients 13
Steps:
- Mix vinegar, soy sauce, 1 teaspoon garlic paste, ginger paste, salt, and pepper together in a shallow dish. Add chicken breasts; turn to coat. Marinate in the refrigerator for at least 30 minutes.
- Heat 2 inches oil in a heavy pot to 325 degrees F (165 degrees C). Fry potatoes in batches until golden brown, about 5 minutes. Transfer to paper towels to drain.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Remove chicken breasts from the marinade and cook until browned and no longer pink in the center, 6 to 8 minutes per side. Transfer to a cutting board; slice into thin strips.
- Mix remaining 1 teaspoon garlic paste with mayonnaise in a bowl.
- Spread garlic mayonnaise inside pita breads. Fill each pita with French fries, chicken slices, and pickles.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 44.4 g, Cholesterol 39.6 mg, Fat 30.9 g, Fiber 3.3 g, Protein 17.8 g, SaturatedFat 4.7 g, Sodium 1260.4 mg, Sugar 1.9 g
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