Beef Shawarma

How to Make Beef Shawarma

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1. Mix the lemon juice, 1 tbsp of the oil, the cumin, paprika, turmeric, cinnamon, half the garlic and the salt. Toss the beef in it and marinate for 30 minutes.

   Mark done Start 30 min timer

2. Stir the yoghurt with the tahini and remaining garlic.

   Mark done

3. Heat the remaining oil in a very hot pan. Sear the beef in two batches for 2 minutes each until brown at the edges.

   Mark done Start 2 min timer

4. Warm the flatbreads, spread with the garlic yoghurt, add the beef, tomato, cucumber and pickles and roll up.

   Mark done

Small Things That Help

• Slice the beef thin.
• Do not marinate for too long.
• Sear in batches.
• If your pan runs hot, lower the heat after the first batch.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What Goes With Beef Shawarma

• Pickled turnips
• Hummus
• Mint tea
• Garlic sauce

Keeping and Reheating

Best eaten at once. The cooked beef keeps in the fridge for 2 days.

Questions About Beef Shawarma

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.