Here's how to make beef shawarma
Instead of the heat of rotisserie spits, this recipe tenderises beef by marinating it in lemon juice
| PREP TIME | 24 h |
|---|---|
| COOK TIME | 20m |
| SERVES | 10-12 |
1.8kg beef ( Marinate overnight the beef in 1 ½ cup of lemon juice)
½ lemon sliced with the rind intact
½ cup vinegar
1 medium onion (sliced)
Add to taste
Cloves
Cardamom
Sumac
Salt
Pepper
Butter, ghee or shortening
Tahini (sesame seed oil)
Arabic bread
1. Remove beef the next day and slice in finger lengths and thin pieces.
2. In a heavy iron skillet, add butter, ghee (or shortening). Add sliced meat and cook until browned. According to your taste, add cloves, cardamom, and sumac. Check the flavour before adding salt and pepper to avoid overseasoning.
3. Serve meat warm in a large Arabic bread, then drizzle with tahini (sesame seed sauce), pickles (optional) and garlic paste (also optional) before folding the bread to form a wrap. Serve with a side of fries and green salad.
Image courtesy: Shutterstock
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