Lebanese Beef Shawarma Recipe
Ingredients
Meat
- 2 lbs beef choose fatty cuts
Marinade Ingredients
- 5 cloves garlic
- 1/2 cup lemon juice
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon cloves whole or powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon caraway
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon oregano or thyme, dried or green
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon peppercorn
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground ginger
Tahini Sauce Ingredients
- 2 teaspoons Tahini paste
- 1 cup Lemon Juice
- 3 cloves garlic
- teaspoon Salt
Sandwich Ingredients
- 1/2 cup Italian parsley finely cut
- 1 small tomato preferably roasted or grilled
- 1/2 cup French fries
- loaf Pita bread
Instructions
Shawarma Marinade
- Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.
- Cut the beef into chunks of 4 inches long by no more than 2/3 inch in thickness.
- In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.
Grilling Shawarma Method 1: Panini Grill
- Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat.
- Once cooked, shred the meat on a cutting board and serve hot.
Grilling Shawarma Method 2: Oven Roasting
- Lay the marinated beef chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.
- Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.
Preparing the Tahini Sauce
- In a blender, mix the Tahini paste with garlic, lemon juice and salt until you turn it into a thick sauce.
Serving a Shawarma Wrap
- Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley. Roll and enjoy.
How to Make Beef Shawarma at Home
Growing up in Lebanon, we almost never had to make Shawarma at home since it was an integral part of Lebanese Street Food and was thus so readily available. However in the US it’s not as common, at least not in Upstate NY. So my wife and I embarked on a little journey of fine tuning the art of making Shawarma at home, and I think we got it! We were able to replicate a very delicious Shawarma recipe that is so close to a high quality restaurant Shawarma both in flavor and texture, you can’t even tell. And we were able to accomplish that using two different methods of cooking the meat.
Preparing the Meat for Lebanese Beef Shawarma Recipe
Pick your favorite beef cut and ensure it has plenty of fat in it. Our photos here feature a roast cut, however you can do this with any steak cut, Ribeye, or even butter steak. Any fat in the cut will greatly enhance the flavor of the Shawarma. And if you like lamb, you can also mix some leg of lamb meat with the beef.
Cut the meat into chunks of about 3 to 4 inches in length and no more than 2/3 inch in thickness. You don’t want to have very small cuts since they’ll dry out and won’t be as moist as you’d love them to be. And if you make larger cuts, it may work if you roast it, but not on the Panini grill.
Mix the spices with the lemon juice and vinegar in a blender (we use MAGIC BULLET for such quick mixes) then rub meat cuts with the marinade. It’s important to not blend the olive oil with the spices and lemon/vinegar because it tends to emulsify and mask the flavors, for some reason. Instead, after you have rubbed the meat with the marinade you just made, sprinkle some olive oil at the end, rub a bit more and you’re done. Cover container and refrigerate overnight (it needs several hours of marination).
Two Beef Shawarma Cooking Methods That Work
If you don’t have much time on your hands, use a panini or George Foreman grill on medium/high and grill the marinated beef chunks for 10-15 minutes, no more. If otherwise you are in no rush, place the Shawarma chunks in a pyrex tray with a bit of marinade, cover it tightly with aluminum foil, and gently bake at 270-300F for 2 hours. The Pannini grill method yields a more flavorful Shawarma, where as the oven method yields juicier and more tender meat.
The Making of a Beef Shawarma Sandwich
Once the meet is cut/shredded, place a handful along the diameter of a warm pita bread, add the Tahini sauce, salted Lebanese pickles, a sprinkle of chopped parsley, some French fries, and some roasted tomatoes.. Roll and enjoy!
0 Comments