BEEF SHAWARMA
Beef Shawarma ®This is a RAS Signature Recipe© Total time is not inclusive of Marination(8 hours/overnight). ...ma.
Provided by Shana Shameer
Categories Beef & Mutton Wraps & Sandwiches
Time 1h5m
Number Of Ingredients 26
Steps:
- Cut the beef against the grain into small, thin pieces.
- Rinse well and drain. Pat dry with kitchen towel.
- Grind all the spices for the Homemade Shawarma, together to a powder.
- Add the beef to a bowl, along with the spice mix, yogurt, lemon juice, vinegar, hot sauce, olive oil, garlic, and shallots. Stir well or mix with hands to marinate the beef.
- Cover and refrigerate 8 hours or overnight.
- Mince or pound the garlic to a paste, with salt.
- Add the lemon juice, tahini, and water.
- Use a fork or whisk to beat it well, till it turns white.
- Whisk in the yogurt till smooth.
- Taste and add salt and lemon juice if needed. Or loosen with water if needed.
- Add finely chopped parsley to this if you want to serve it separately.
- Remove the beef from the refrigerator, 30 minutes before cooking. (It should come down to room temperature).
- Add the beef and its marinade to a heavy bottomed skillet OR a deep non-stick pan with a tight lid.
- Heat till the mixture comes to a boil. Reduce heat to low and continue to cook covered for about 40 minutes.
- Don't forget to stir occasionally. The juices should all evaporate.
- Just before all the moisture is gone, add pepper, allspice and just a dash of salt.
- Meat should be cooked tender. You can keep adding a little water at a time if the beef needs more cooking. You will also have slight char marks from stirring till all moisture.
- Spread a little taratour sauce vertically, over the middle of the pita.
- Cover it with a line of cooked beef.
- Top with a few tomato wedges and some slices of onion.
- Cover scantily, with the chopped herbs.
- Drizzle more sauce over the top as you like.
- Wrap in food-safe paper or aluminum foil and serve hot!
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
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.
Nutrition Facts : Calories 1438 kcal, Carbohydrate 73 g, Cholesterol 192 mg, Fiber 8 g, Protein 74 g, SaturatedFat 30 g, Sodium 905 mg, Sugar 12 g, Fat 96 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
EASY BEEF SHAWARMA
Delicious thin-cut beef strips (shawarma) with tahini sauce in a tortilla wrap.
Provided by Sarah Qennah
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 50.3 g, Cholesterol 61 mg, Fat 35.7 g, Fiber 6.7 g, Protein 31.2 g, SaturatedFat 8.4 g, Sodium 1122.3 mg, Sugar 5.4 g
BEEF SHAWARMA RECIPE BY TASTY
Here's what you need: flap steak, olive oil, large lemons, allspice, coriander, paprika, cumin, salt, garlic powder, sumac, black pepper, turmeric, cinnamon
Provided by Hajar Larbah
Yield 8 servings
Number Of Ingredients 13
Steps:
- Slice the flap steak into small, thin slices. Transfer into a bowl.
- Add the olive oil, lemon juice, and spices to the steak. Mix to evenly marinate the steak. Cover and place in the fridge from 30 minutes up to overnight.
- Heat a well-oiled skillet or pan over high heat. Add the meat and cook just until redness is gone and the beef turns a dark brown color. Remove from heat.
- Serve in a wrap, in a salad, sandwich, or a shawarma quesadilla.
Nutrition Facts : Calories 323 calories, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 32 grams, Sugar 0 grams
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2.9/5 (10)Category EntreeCuisine Middle EasternTotal Time 10 hrs 40 mins
- 1. The day before you plan to cook, make the shawarma spice mix. In a small pan over low heat, gently toast the whole spices until fragrant. Remove from the heat and grind with a spice grinder, coffee grinder, or mortar and pestle. Combine ground whole spices with ground spices.
- 2. Make the marinade. In a large container with a tight-fitting lid, combine the shawarma seasoning with 1 teaspoon salt, vinegar, ½ cup lemon juice, olive oil, and half of the minced garlic. Marinate the steaks overnight.
- 3. When you’re ready to make the shawarma, preheat the oven to 275 degrees Fahrenheit. Arrange the steaks in a single layer on a foil-lined baking sheet, and discard any extra marinade. Bake the steaks until tender, about 2 hours. Once the meat is tender, remove from the oven and let cool, about 10 minutes.
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