Beef Shawarma

Shawarma is like the ultimate on the go meal. Thinly sliced meat, 

wrapped in a pita bread with veggies and sauce is a delicious quick meal.

Yield: 6 serving

Ingredients

• 2 lbs beef, prime rib is best
• 1 cup plain yogurt
• 1/4 cup vinegar
• 2 cloves garlic, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cardamom pods
• 1 teaspoon allspice
• juice from 1 lemon

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FOR THE SAUCE:

• 1 cup tahini
• 2 cloves garlic, crushed
• 1/4 cup lemon juice
• 2 tablespoons yogurt

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PITA FILLINGS:

• 8 loaves of pita bread or 4 large
• thinly sliced cucumbers
• thinly sliced onions
• 1/2 teaspoon sumac
• thinly sliced tomatoes
• 1/2 cup fresh parsley, finely chopped
• pickle slices (optional)

Preparation

Combine all ingredients except for beef, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil 

Add 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 cooking duration.

While beef is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside. 

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the beef is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Prepare the Pita

Place enough beef on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas .

Serving Shawarma

You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.

Edward Karaa