Lebanese Steak Sandwich 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!

LEBANESE MEAT-STUFFED PITAS (ARAYES)

Steps:

• Preheat the oven to 400 degrees F.
• In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined.
• Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top.
• Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.

LEBANESE DONAIR

Steps:

• Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.
• Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.
• Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
• To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.

LEBANESE STEAK SANDWICH

Steps:

• Marinade beef for 5 hours or more in a ziplock bag.
• Cut baguette into 4 pieces.
• Put Baguettes in toaster or oven just to get a little crispy.
• Sautee your beef for 2 minutes on each side.
• Take baguettes out of the toaster and spread mayo on one side and sliced tomatoes.
• Thinly slice your meat and place on top of tomatoes.
• On the dry side of baguette spread your goats cheese.
• Sprinkle some salt and pepper on the meat and there you have it!

LEBANESE CHICKEN WRAP SANDWICH

Steps:

• In a large nonstick pan, heat oil and then add the chicken, chopped onion, minced garlic, 1/4 cup lemon juice, cumin, oregano and enough salt and pepper to taste. Make sure chicken is well cooked and browned.
• In a small bowl mix the mayo, lemon juice and garlic powder.
• Heat flour tortillas by steaming in microwave for 1 - 2 minute covered in a damp paper towel.
• Assemble wrap by placing one tortilla on a piece of aluminum foil, then fill with chicken, garlic mayo spread, and then top with the optional toppings of tomato, onion, lettuce and/or tahini sauce. Wrap closed with foil and twist foil end.

LEBANESE BEEF SHAWARMA RECIPE

Steps:

• Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.
• Cut the beef into chunks of 4 inches long by no more than 2/3 inch in thickness.
• In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.
• Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat.
• Once cooked, shred the meat on a cutting board and serve hot.
• Lay the marinated beef chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.
• Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.
• In a blender, mix the Tahini paste with garlic, lemon juice and salt until you turn it into a thick sauce.
• Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley. Roll and enjoy.