BEEF SHAWARMA
Beef Shawarma ®This is a RAS Signature Recipe© Total time is not inclusive of Marination(8 hours/overnight). ...ma.
Provided by Shana Shameer
Categories Beef & Mutton Wraps & Sandwiches
Time 1h5m
Number Of Ingredients 26
Steps:
- Cut the beef against the grain into small, thin pieces.
- Rinse well and drain. Pat dry with kitchen towel.
- Grind all the spices for the Homemade Shawarma, together to a powder.
- Add the beef to a bowl, along with the spice mix, yogurt, lemon juice, vinegar, hot sauce, olive oil, garlic, and shallots. Stir well or mix with hands to marinate the beef.
- Cover and refrigerate 8 hours or overnight.
- Mince or pound the garlic to a paste, with salt.
- Add the lemon juice, tahini, and water.
- Use a fork or whisk to beat it well, till it turns white.
- Whisk in the yogurt till smooth.
- Taste and add salt and lemon juice if needed. Or loosen with water if needed.
- Add finely chopped parsley to this if you want to serve it separately.
- Remove the beef from the refrigerator, 30 minutes before cooking. (It should come down to room temperature).
- Add the beef and its marinade to a heavy bottomed skillet OR a deep non-stick pan with a tight lid.
- Heat till the mixture comes to a boil. Reduce heat to low and continue to cook covered for about 40 minutes.
- Don't forget to stir occasionally. The juices should all evaporate.
- Just before all the moisture is gone, add pepper, allspice and just a dash of salt.
- Meat should be cooked tender. You can keep adding a little water at a time if the beef needs more cooking. You will also have slight char marks from stirring till all moisture.
- Spread a little taratour sauce vertically, over the middle of the pita.
- Cover it with a line of cooked beef.
- Top with a few tomato wedges and some slices of onion.
- Cover scantily, with the chopped herbs.
- Drizzle more sauce over the top as you like.
- Wrap in food-safe paper or aluminum foil and serve hot!
LEBANESE BEEF SHAWARMA RECIPE
Steps:
- 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.
- 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.
- 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.
- In a blender, mix the Tahini paste with garlic, lemon juice and salt until you turn it into a thick sauce.
- 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.
Nutrition Facts : ServingSize 1 Wrap, Calories 667 kcal, Carbohydrate 17 g, Protein 33 g, Fat 52 g, SaturatedFat 17 g, TransFat 2 g, Cholesterol 129 mg, Sodium 713 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 29 g
MAKE YOUR OWN BEEF SHAWARMA
Steps:
- Gather the ingredients.
- Combine all ingredients-yogurt, vinegar, garlic, pepper, salt, cardamom pods, allspice, and lemon juice. If it seems a little dry, add a little olive oil (a tablespoon at a time).
- Add the beef, cover, and refrigerate at least 8 hours, preferably 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 the cooking duration.
- While beef is cooking, prepare the sauce.
- Gather the ingredients for the sauce.
- Combine sauce ingredients-tahini, lemon juice, yogurt, and garlic-and mix well. Here is an excellent tahini recipe , if you do not have some handy. Set aside.
- Gather the filling ingredients.
- In a large bowl, take the onions, tomatoes, and cucumbers and sprinkle with sumac.
- Add other filling ingredients-parsley and pickle slices, if using, and combine well.
- When the beef is done, you can shred it, slice it, or leave it in large pieces. As long as it is thinly cut, there is not much difference. We prefer to cut ours into wide strips.
- To assemble, place enough beef on a pita to cover 1/4 of the loaf.
- Add veggies and pour sauce.
- Roll like a soft taco or burrito , and you have shawarma.
Nutrition Facts : Calories 1438 kcal, Carbohydrate 73 g, Cholesterol 192 mg, Fiber 8 g, Protein 74 g, SaturatedFat 30 g, Sodium 905 mg, Sugar 12 g, Fat 96 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
BEEF SHAWARMA RECIPE
Easy beef shawarma recipe with homemade shawarma seasoning! Serve it up in pita pockets with my tomato and cucumber salad and a good drizzle of tahini sauce.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 18
Steps:
- In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
- Using a chef's knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
- Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
- Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
- While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
- Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!
Nutrition Facts : Calories 206.9 kcal, Sodium 204.4 mg, SaturatedFat 3.3 g, TransFat 0.3 g, Carbohydrate 3.8 g, Fiber 1 g, Protein 18.9 g, Cholesterol 53.6 mg, ServingSize 1 serving
BEEF SHAWARMA IN PITA BREAD
Number Of Ingredients 12
Steps:
- 1. Whisk together 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon ground allspice, and salt and pepper to taste. Marinate 1 pound beef or lamb stir-fry strips in the mixture at least 2 hours and up to overnight, refrigerated. 2. Prepare tahini sauce by blending 1 cup tahini with 1/2 cup fresh lemon juice, 2 to 3 cloves garlic, the leaves of 1/2 bunch Italian parsley, and about 1 cup water, enough to make a thin, creamy consistency. 3. Prepare an onion relish by combining 1 diced sweet or red onion, 1/2 cup coarsely chopped Italian parsley, and 1 tablespoon ground sumac. 4. Drain the meat, then grill or broil it and serve in pita breads, topped with the tahini sauce and onion relish.
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- To make the marinade, whisk the olive oil, vinegar, lemon juice, shawarma seasoning and garlic until well combined in a large bowl.
- Add steak strips to the bowl, sliced onions, and toss to fully coat the beef with the marinade. Let it sit in the fridge for 1-2 hours
- When ready to cook, transfer to a bottom-heavy saucepan and cook until beef is cooked though, about 8-10 minutes
- To make the tahini sauce, place all the ingredients except for the water, together in a food processor or bowl and blend until well combine. Slowly add the water to reach desired consistency.
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- Whisk together 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon ground allspice, and salt and pepper to taste.
- Marinate 1 pound beef or lamb stir-fry strips in the mixture at least 2 hours and up to overnight, refrigerated.
- Prepare tahini sauce by blending 1 cup tahini with 1/2 cup fresh lemon juice, 2 to 3 cloves garlic, the leaves of 1/2 bunch Italian parsley, and about 1 cup water, enough to make a thin, creamy consistency.
- Prepare an onion relish by combining 1 diced sweet or red onion, 1/2 cup coarsely chopped Italian parsley, and 1 tablespoon ground sumac.
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- Combine self rising flour and maida flour, yeast and salt and mix well. Add a little milk to the mixture it and mix well again. Make sure that yeast grains and salt are mixed completely in the mixture. Now add remaining milk and sesame oil and mix well. Now Knead the mixture. In order to knead the dough more effectively, put it on countertop, add oil to knead if dough is too sticky as to make it as soft as possible. Once oil is mixed thoroughly in the dough, sprinkle some flour on the countertop, knead the dough so it becomes bit soft and firm. Leave aside for 10 minutes. Preheat oven at 180 degree centigrade. Make medium size balls with the dough you made. Spread the balls on floured surface of countertop, flatten in desired size round breads using a rolling pin. Grease baking tray and place the breads. Place the tray on lower rack of preheated oven. Bake pita bread for 8–10 minutes. Watch from the oven glass if the bread has risen. Once it has risen, pita bread is ready.
- How to Make Chicken Shawarma Salad: First heat vinegar in a pan, add julienne carrot, julienne cucumber and salt. Once vegetables become tender, remove from the pan place in a bowl aside. Now add beetroot to the vinegar in pan and cook for a while. Once it becomes tender, remove from the pan and place in the vegetables bowl. Chicken shawarma salad is ready.
- How to Make Chicken for Shawarma: Heat oil in pan, add garlic and sauté fry. Add chicken, salt and red chillies. Cook till chicken is done. Chicken is ready to use in shawarma.
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- Create the shawarma seasoning by mixing the cumin, coriander, garlic powder, paprika, turmeric, onion powder, AllSpice, cinnamon, and black pepper in a mason jar or small container. Set aside.
- In a mason jar or small container combine the ingredients for the tahini sauce: tahini paste, water, lemon juice, garlic, salt and pepper.
- In a large gallon ziploack or a large plastic or glass tupperware container place the flank steak. In a medium mixing bowl combine the olive oil, vinegar, lemon juice, shawarma seasoning mix, garlic, onion and salt. Whisk until combine. Pour the marinade over the beef and zip the top or close the container. Shake the beef and marinate together until the steak is coated. Refrigerate for two hours {do not marinate longer due to the acid in the lemon juice-see notes for explanation}.
- When you are ready to grill pull the flank steak out of the fridge and set on the counter to come to room temperature.
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