Not just a Beef Shawarma

By The Lebanese Plate · 180 min

Ingredients

Instructions

1. Put the beef strips in a large bowl. Add the shawarma spices, lemon juice, mastic (if using), salt, bay leaf, mustard, mayonnaise and red wine vinegar. Mix until the beef is evenly coated.
2. Cover and marinate in the fridge overnight, at least 10 hours and preferably 24 hours.
3. The next day, lightly oil a thick, heavy-based grill and heat it on high. Once hot, lower the heat to medium-high.
4. Grill the beef in batches without crowding the pan or overlapping strips, for 1 to 2 minutes per side, until the colour changes like seared stir-fry meat. Set aside and keep warm.
5. Cut the brown onion into thin wedges. In the same grill, add half the olive oil and cook the onion until soft and golden brown. Set aside.
6. Deseed the capsicum and cut it into thin strips. Add the remaining olive oil to the grill and cook the capsicum for 3 to 4 minutes, until softened and lightly charred.
7. Toss the cooked beef with the onion and capsicum in a serving bowl and serve straight away.
8. Place the beef in the bread along its diameter, then add lettuce, tomato, pickles, sumac yoghurt and parsley. Roll and serve.

Summarized from The Lebanese Plate's video. Watch it for the details.

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