Beef Shawarma

Making beef Shawarma requires a cut of beef with a good amount of marbling. I usually get a cut of chuck roast and trim off as much fat as possible, and then cut the beef into small thin strips. 

1/2 lbs Chuck Roast trimmed of most of it's fat and then cut into small thin strips

Marinade:

1 tsp Baharat (allspice)
1/4 tbsp ground cardamom
1/4 tbsp ground cinnamon
1/4 tbsp ground coriander
2 bay leaves crushed
1 tsp salt (more if desired)
1/4 tbsp ground black pepper
1 cup olive oil
2 cloves fresh garlic crushed
1 small shallot sliced into rings
1 tbsp white wine vinegar
1/2 tbsp lemon juice
1/2 tbsp Worcestershire sauce

Tahini dip:

1/4 cup Tahini sauce
1/4 cup fresh squeezed lemon juice
1 cup water
1 tsp salt

Mix the tahini ingredients well and refrigerate.


Coat the meat well with the marinade and refrigerate overnight.  Heat a non-stick pan very well, add the meat and reduce the heat to medium for 5 minutes. Saute and lower heat again to medium for 15 more minutes stirring frequently. Drain excess oil and place the meat on a plate lined with pita bread.

Serve hot with pita bread, tahini dip, and pickles or pickled turnips.