Empty My Fridge
Homemade Beef Shawarma - Easy Authentic Recipe!
Ingredients
- Onion · thinly sliced1
- Beef1
- Olive oil¼ cups
- Balsamic vinegar¼ cups
- Lemon¼ + 2 tbsp
- Salt1 tsp + 1
- Black pepper · ground½ tsp
- Garlic · grated8
- Yoghurt2 tbsp + 2–3 tbsp + 1 cup
- Cumin · ground1 tsp
- Coriander seed · ground1 tsp
- Paprika1 tsp
- Oregano · dried crushed1 tsp
- Turmeric · ground dried½ tsp
- Chili flake · crushed flakes¼ tsp
- Cinnamon · ground¼ tsp
- Red onion · thinly sliced1
- Apple cider vinegar½ cups
- Red wine vinegar¼ cups
- Sugar1 tbsp
- Tahini½ cups
- Parsley
- Mayonnaise¼ cups
- Bread
Instructions
- Cut the beef against the grain into thin slices. Place it in a large bowl with the onion, spices, olive oil, vinegar, lemon juice, garlic and yogurt. Mix well and leave at room temperature for 30-40 minutes, or cover and refrigerate overnight.
- In a small saucepan, bring 2 cups of water to a boil. Take it off the heat, dip the onion slices in for one minute, then drain.
- In a container for storing the onions, combine the vinegar, sugar and salt, then add the onions and toss. Once at room temperature, refrigerate until needed.
- Combine the tahini sauce ingredients in two bowls and whisk each together. Taste and adjust the seasoning if needed.
- Heat a cast-iron skillet over high heat. Cook the shawarma in two batches so the pan is not crowded, about 4 minutes per side. Transfer to a platter and garnish with parsley and lemon wedges.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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GarlicOnionLemonYoghurtRed onionBeefBreadTahini
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