SHAWARMA

Shawarma Keboobs
INGREDIENTS

1 kg beef, cut into thin fajita-like strips
2 onions, cut in slices
1 tomato, cut in slices

for the marinade
3 tomatoes, cut in slices
1 cup apple cider vinegar
1/4 cup olive oil
2 teaspoons 7 spices
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon black pepper
1 1/2 teaspoons salt

For the tahini sauce:
1/2 cup tahini, sesame paste
1 clove garlic, crushed
1/2 cup water
4 tablespoons lemon juice
1/2 teaspoon salt

For garnishing:
1 cup chopped parsley
1 teaspoon sumac
COOKING METHOD

1. In a bowl, place the meat strips and all the marinade ingredients together. Mix well and let it marinate in the refrigerator for at least 2 hr.
2. Transfer the beef and its marinade to a baking tray, mix in the onion slices and layer with the tomato slices on top.
3. Cover the tray with aluminum foil and place it in the oven on medium heat for 1 hr or until the meat is well done.
4. To prepare the tahini sauce: with a spoon, mix the tahini with water until you get a smooth texture. Add the crushed garlic, lemon juice and salt. Mix again until you get a fluid sauce. Adjust lemon and salt to taste.
5. Beef shawarma is best served with chopped fresh parsley sprinkled with sumac, along with tarator sauce and pita bread.
6. Note: You can replace ¼ cup of the apple cider vinegar with ½ cup of red wine.
7. You can find the recipe 'tahini sauce' in this application.


Read more: http://shahiya.com/english/recipes/beef-shawarma-983#ixzz3B3FYVxb8



Beef shawarma

500 gm beef

1/2 cup lemon juice

1/2 cup cider vinegar

1/2 cup vegetable oil

The peel of one lemon (not the zest, just the yellow part cut into strips)

The peel of one orange

3 cloves of garlic minced

Shawarma spice

1/4 teaspoon cardamom

1/4 teaspoon all spice

1/2 teaspoon cinnamon

1 crushed bay leaf

dash of pepper

1/4 teaspoon cloves

1 and 1/2 teaspoons salt

1/4 teaspoon gum arabic (also known as gum acacia, chaar gund, char goond or meska)

1 sliced onions

1 teaspoon sumac




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Sydney MMXIII