BEEF SHAWARMA RECIPE
Easy beef shawarma recipe with homemade shawarma seasoning! Serve it up in pita pockets with my tomato and cucumber salad and a good drizzle of tahini sauce.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 18
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!
Nutrition Facts : Calories 206.9 kcal, Sodium 204.4 mg, SaturatedFat 3.3 g, TransFat 0.3 g, Carbohydrate 3.8 g, Fiber 1 g, Protein 18.9 g, Cholesterol 53.6 mg, ServingSize 1 serving
BEEF SHAWARMA WRAP
Beef Shawarma Wrap is a popular street food especially in the Middle East. Its made with flank steak, wrapped in pita bread with vegetables & tahini sauce
Provided by Yumna Jawad
Categories Sandwich
Time 20m
Number Of Ingredients 12
Steps:
- To make the marinade, whisk the olive oil, vinegar, lemon juice, shawarma seasoning and garlic until well combined in a large bowl.
- Add steak strips to the bowl, sliced onions, and toss to fully coat the beef with the marinade. Let it sit in the fridge for 1-2 hours
- When ready to cook, transfer to a bottom-heavy saucepan and cook until beef is cooked though, about 8-10 minutes
- To make the tahini sauce, place all the ingredients except for the water, together in a food processor or bowl and blend until well combine. Slowly add the water to reach desired consistency.
- Assemble the beef shawarma with pita, tahini sauce and vegetables of choice.
Nutrition Facts : ServingSize 1 g, Calories 427 kcal, Carbohydrate 28 g, Protein 31 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 69 mg, Sodium 369 mg, Fiber 1 g
MEDITERRANEAN BEEF AND VEGGIE WRAPS
[DRAFT]
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 Servings
Number Of Ingredients 6
Steps:
- 1) Spread each tortilla evenly with hummus, as desired, leaving 1/4-inch border around edge. Top with equal amounts salad greens and vegetables, as desired. Top evenly with and beef slices. Roll up tightly. 2) Garlicky White Bean Spread: Combine 1 can (15-1/2 ounces) great Northern or cannellini beans, rinsed, drained, 2 tablespoons water, 1 tablespoon lemon juice,1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1 small clove garlic, minced and 1/2 teaspoon salt in blender or food processor. Blend until smooth.
MEDITERRANEAN BEEF WRAPS
Make and share this Mediterranean Beef Wraps recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, cook beef and onion. Drain.
- In medium bowl, stir together cucumber, yogurt, garlic, dill, pepper and salt.
- Spoon 2 tablespoons cucumber mixture down center of each wrap. Top with beef mixture, tomatoes and feta. Roll up. Serve with remaining cucumber mixture.
Nutrition Facts : Calories 194.8, Fat 12.8, SaturatedFat 6.2, Cholesterol 55.9, Sodium 294.8, Carbohydrate 5.4, Fiber 0.7, Sugar 3.7, Protein 14.3
TROPICAL BEEF WRAP
For my finicky little ones, I create fast, tasty recipes like this tropical sandwich wrap. You can even use up leftover roast beef in a pinch. -Amy Tong, Anaheim, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Spread cream cheese over tortillas to within 1 in. of edges. Layer with spinach, roast beef and mango. Roll up tightly and serve.
Nutrition Facts : Calories 522 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 1211mg sodium, Carbohydrate 58g carbohydrate (21g sugars, Fiber 4g fiber), Protein 26g protein.
COLORFUL BEEF WRAPS
I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. -Robyn Cavallaro of Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 830mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
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