Saad Fayed's Shawarma Beef
- Ready In:
- 8hrs 45mins
- Ingredients:
- 18
- Serves:
-
8-10
ingredients
- 2 lbs beef, prime rib is best
- 1 cup plain yogurt
- 1⁄4 cup vinegar
- 2 garlic cloves, crushed
- 1 teaspoon pepper
- 1⁄2 teaspoon salt
- 2 cardamom pods
- 1 teaspoon allspice
- 1 lemon, juice of
-
FOR THE SAUCE
- 1 cup tahini
- 2 garlic cloves, crushed
- 1⁄4 cup lemon juice
- 2 tablespoons yogurt
-
PITA FILLINGS
- 8 loaves pita bread or 8 loaves thinly sliced cucumbers
- thinly sliced onion
- 1⁄2 teaspoon sumac
- 1 thinly sliced tomatoes
- 1⁄2 cup fresh parsley, finely chopped
directions
- Combine all ingredients except for beef, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
- Add beef, cover and refrigerate at least 8 hours, preferable 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 (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.
- Serving Shawarma.
- You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.
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