Ground 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!

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.

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.

INSTANT POT BEEF SHAWARMA

Steps:

• In a large bowl combine all the spices with the olive oil and red wine vinegar. Add the chuck roast and garlic turning the beef multiple times to make sure it is fully coated. Cover and allow to marinate for at least 4 hours up to overnight.
• Place the chuck roast into the slow cooker along with 1 cup of water. Seal the lid on top of the Instant Pot. Set the cook time on Manual for 90 minutes on High. Allow the pressure to release for 10 minutes once the beef has cooked.
• Remove the beef to a rimmed baking sheet or bowl and shred with two forks. Add about ½ cup of the reserved cooking liquid to the shredded beef. Season the beef with salt and pepper to taste.
• Build sandwiches by spreading hummus on the pita. Top with beef and add garnishes to your liking.

SHAWARMA

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.