The term Shawarma is a derivative of the Arabic Lebanese verb Shawa, meaning “he grilled”, which is the culinary process of this dish.
30 minutes | Serves 5 | Easy
1 Kg Beef Meat
3 tbsps Vegetable Oil
4 tbsps Grape Vinegar
1 tsp Salt
¼ tsp Ground Cinnamon
¼ tsp White Pepper
¼ tsp Black Pepper
¼ tsp Musk
¼ tsp Nutmeg
1 clove Cardamon
FOR THE DRESSING
5 tbsps Tahini Paste
½ tsp Salt
½ cup water
2 cloves Garlic
2 tbsps Lemon Juice
FOR THE TOPPING SALAD
2 medium Onion
2 tsps Ground Sumac
½ bunch Fresh Parsley
2 medium Tomatoes
1 PREPARING THE MEAT
Cut the meat in thin medium-long pieces.
Mix the oil, vinegar and spices, and pour the mixture over the slices of meat.
Combine well to ensure all the slices get their good share of this flavoring.
Marinate for 1 hour.
2 COOKING THE MEAT
Cook the meat in a deep, non-stick pan on medium heat, mixing well and then cover for 5 minutes.
Uncover the pan, mix the meat very well and cover it again for 10 minutes or until cooked.
3 PREPARE THE TAHINI DRESSING
Mix the ingredients by hand or with an electric mixer.
Add water gradually to the desire consistency.
Leave it to rest.
NOTE: For the Tahini Dressing, visit How to Make Tahini Dressing
4 THE TOPPING SALAD
Rub the onion slices with sumac.
Add the tomato cubes and the chopped parsley.
Mix gently and put aside.
5 SERVING OPTION 1: BEEF SHAWARMA PLATE.
In a serving plate, place the Shawarma meat and side it with the Onion-Sumac (topping) salad. Pour the Tahini sauce in a side bowl. Serve all with Lebanese bread on the side (optional.)
6 SERVING OPTION 2: BEEF SHAWARMA WRAP
Open a Lebanese Bread in two.
By layer, add the salad, then the meat and bathe it all with the Tahini dressing.
Wrap the bread around tightly, and here you have your Shawarma wrap!