Beef Shawarma

Name: Beef Shawarma
Total time: 100 min
Yield: 6
Cuisine: Arab
Ingredients: For the marinade (marinate at least 4 hours or overnight):; 1 kg tender beef (flank or sirloin), sliced very thin, 3 to 5 mm, against the grain; ½ cup (125 g) plain yogurt; 2 tbsp white vinegar and 2 tbsp lemon juice; 3 tbsp olive oil; 5 cloves garlic, crushed; 2 tsp cumin and 2 tsp ground coriander; 1 tsp paprika and 1 tsp turmeric; ½ tsp allspice, ½ tsp cinnamon and ¼ tsp cayenne; 1½ tsp salt and ½ tsp black pepper; For the tahini sauce:; ⅓ cup tahini and 3 tbsp lemon juice; 1 clove garlic, crushed, and ½ tsp salt; about ⅓ cup cold water; To serve:; 6 pita breads; tomatoes, cucumbers, pickles, pickled turnip, red onion and parsley

Recipe No.: A-12

Arab100 minServes 6

Beef shawarma (made here with beef, though the original is lamb or mutton) is one of the best-known street foods of the Middle East. Its origin is placed in the Levant under the Ottomans, with the vertical-spit döner technique dated to the 19th century. The flavour of meat roasting on a spit is hard to reproduce at home, so this recipe relies on very thin slicing, a yogurt-and-spice marinade and high-heat roasting. It is usually served with tahini sauce or garlic sauce and pickles.

Ingredients for Beef Shawarma

For the marinade (marinate at least 4 hours or overnight)
1 kgtender beef (flank or sirloin), sliced very thin, 3 to 5 mm, against the grain
½ cup(125 g) plain yogurt
2 tbspwhite vinegar and 2 tbsp lemon juice
3 tbspolive oil
5 clovesgarlic, crushed
2 tspcumin and 2 tsp ground coriander
1 tsppaprika and 1 tsp turmeric
½ tspallspice, ½ tsp cinnamon and ¼ tsp cayenne
1½ tspsalt and ½ tsp black pepper
For the tahini sauce
⅓ cuptahini and 3 tbsp lemon juice
1 clovegarlic, crushed, and ½ tsp salt
about ⅓ cupcold water
To serve
6pita breads
tomatoes, cucumbers, pickles, pickled turnip, red onion and parsley

Method

Mix the marinade ingredients and coat the beef thoroughly, cover and refrigerate at least 4 hours or overnight.
Heat the oven to 230°C with a heavy tray inside, or heat a heavy cast-iron pan over high heat.
Spread the beef on the tray in a thin single layer (in batches) and roast 12 to 15 minutes, then broil 2 to 3 minutes until the edges char slightly. In a pan, cook it in small batches, 2 to 3 minutes each.
For the sauce: whisk the tahini, lemon, garlic and salt, adding water gradually until smooth and creamy.
Warm the bread and fill it with the beef, sauce, tomatoes, cucumbers, pickles, onion and parsley.
Roll up the sandwich tightly and serve at once, or serve the beef on a plate with rice.

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