This is chicken shawarma‘s twin (not identical) Sister. Shawarma is one of the most famous street foods in Lebanon. You know its amazing, I know its amazing so… Let’s cook together and have some fun! 🙂
This recipe makes 3 portions.
Ingredients
- 1 lb or 1/2 kg London Broil beef (cut to thin strips)
- 2 tsps Shawarma Spices
- 1 tsp of All Spice Â
- 1 tsp of 7 SpicesÂ
- Pinch of CinnamonÂ
- 1/4 tsp Crushed Mastic
- 1/4 tsp Crushed CardamonÂ
- 1/4 cup Red VinegarÂ
- 1/4 cup Neutral Oil
- 1 Sliced TomatoÂ
- 1 Sliced Onion
Making the Shawarma
I started the previous day by marinating my meat in all the spices, the oil, and the vinegar in a large bowl. I covered the bowl and kept it in the fridge overnight (you can marinate the meat between 3 hours and overnight). When I was ready to start cooking, I moved the meat to a skillet, cooked them on medium heat for about 10 minutes, then moved the meat to a baking pan. I made sure to leave the sauce in the skillet where I fried my tomato and onion slices for about 5 min. I then placed the tomatoes and onions on top of the meat, and poured the sauce into the baking pan. I covered the pan with aluminum foil and placed it on the middle rack of an oven preheated to 350 degrees Fahrenheit or 175 Celsius for 15 minutes. (If you you do not like it with sauce you can bake it uncovered, all the sauce will evaporate).
I served my beef shawarma with sour pickles for that acidic kick, tomatoes, onions, parsley and fries. Of course, we used pita bread to eat them and drizzled some Tahini sauce (tarator) on top to make each bite perfectly delicious. This recipe makes three portions but my husband and I ate all three portions in one sitting. That’s how much we loved it!
Enjoy! 🙂
