Beef Shawarma
Ingredients
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 1/4 teaspoons paprika
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon cayenne pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 1/2 pounds beef flank steak thinly sliced against the grain
- 4 garlic cloves minced
- 1 medium yellow onion thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 8 pita pockets
- 1 1/2 cups chopped tomatoes and cucumbers with chopped parsley simple Mediterranean salad
- Tahini sauce for drizzling
Instructions
- In a large bowl, whisk together the cumin, coriander, oregano, paprika, turmeric, cinnamon, cardamom, and cayenne pepper with the olive oil, vinegar, lemon zest, and juice. Add the thinly sliced beef, minced garlic, and sliced onion.
- Season with salt and pepper. Toss well to coat and let the meat marinate at room temperature for about 20 minutes (or cover and refrigerate for 2 hours for deeper flavor).
- Heat a large cast-iron skillet over high heat. Working in batches if needed, add the marinated beef and onions, cooking for 8 to 16 minutes until the meat is browned and cooked through.
- Once done, fill your pita pockets with the beef, add a serving of the Mediterranean salad, and drizzle with tahini sauce. Serve immediately.
Nutrition
Calories: 349kcalCarbohydrates: 35gProtein: 24gFat: 12gSaturated Fat: 3gSodium: 349mgFiber: 2g
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