Homemade Beef Shawarma 2 Ways Recipes

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!

HOMEMADE BEEF SHAWARMA (2 WAYS!)

Steps:

• MARINATE: whisk together garlic, shawarma seasoning, salt, white vinegar, and 1 tablespoon olive oil in a medium bowl until combined. Add the sliced steak and stir together. Marinate for 1-3 hours, remove from the refrigerator 45 minutes before cooking.
• COOK: Heat the remaining tablespoon of oil in a large cast iron pan over medium-high heat. Add the meat and cook for 6-10 minutes, tossing as needed or until cooked through. Remove from heat.
• WRAP IT UP: Add the prepared meat to warm Lebanese bread top with garlic or tahini sauce and load it up with your choice of veggies. Fold shawarma like a burrito and grill on a grill pan if desired before serving with French fries.
• MARINATE: Make 5 small 'x' using a paring knife in the chuck roast. Insert the garlic cloves. In a bowl, combine seasoning, salt, 2 tablespoons vinegar, and 1 tablespoon oil in a bowl. Massage the paste over the meat on all sides. Cover and refrigerator for 8-24 hours.
• COOK: Add the remaining tablespoon of oil in the instant pot on the sauté setting. Sear the meat on all sides; about 6-8 minutes. Add the beef broth and 2 tablespoons white vinegar to the pot. Cover and hit the 'beef/stew' setting for 65-70 minutes depending on the thickness of the meat. Allow the pressure to release naturally before venting.
• SHRED: Shred the meat using two forks. Let the meat sit for 10 minutes in the juices if you don't want to crisp it up. Otherwise, heat the broiler, spray a baking sheet with nonstick spray and spread the meat out on the sheet in a single layer. Drizzle with ¼ cup of cooking juices. Broil for 5-7 minutes, tossing with tongs around halfway. Just crisp up the beef a little.
• WRAP IT UP: Add the prepared meat to warm Lebanese bread top with garlic or tahini sauce and load it up with your choice of veggies. Fold shawarma like a burrito and grill on a pan if desired before serving with French fries.