- Yield: 4-6
Beef Shawarma with Tahini Sauce
Homemade shawarma is just as delicious as any restaurant or street food, and much healthier. It is Middle-Eastern spiced beef or chicken served with fresh vegetables, pickled turnips, pickles, and lemon tahini sauce. It can be served on a fresh pita toasted to be crispy, on a bed of greens, or on a platter with rice.
Ingredients
- 1 kg of top sirloin beef (cut into thin 2-3 inch strips)
- ½ cup of plain yogurt
- 1 ½ tsp sea salt
- 2 tbsps. fresh lemon juice
- 1 tbsp. olive oil
- 1 tbsp. of white vinegar
- ½ tsp ground cumin
- ½ tsp Allspice
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp ground black pepper
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- Lemon Tahini Sauce
- ½ cup of Tahini paste
- 4 tbsps. lemon juice
- 4 tbsps. water
- 4 tbsps. Plain yogurt
- 1 ½ tsps. Fresh garlic paste (about 3 cloves)
- ½ tsp sea salt
- ½ tsp ground black pepper
Instructions
- Prepare the meat: Slice beef against the grain into thin strips, about 2 – 3 inches long (or used pre-sliced meat). Put it into a large bowl.
Marinate the meat, overnight: To the large bowl with the beef, add all the spices, yogurt, lemon juice, vinegar, olive oil and garlic. Toss well to coat. Cover and refrigerate for at least 8 hours or overnight.
- Cook in batches: Heat a large frying pan over medium-high heat. Add half of the marinated meat and cook for 15 – 20 minutes, stirring occasionally. It’s done when the liquid’s evaporated and the beef is browned and caramelized. Keep the first batch warm while you cook the second batch the same way.
- To make Tahini sauce: Use a food processor. Add tahini, lemon juice, yogurt, water, garlic, salt and pepper. Pulse until mixture thickens slightly, but don’t over-mix or it may separate. Taste and adjust seasoning as desired.
- To assemble sandwiches: Spread a line of tahini down the middle of the pita, then place beef on top, followed by vegetables and pickles. Drizzle with more tahini sauce, then wrap the pita up. For extra crunch, grill both sides of the rolled pita on a panini press or flat grill.
