The Perfect homemade beef shawarma

Por Middle Eats · 45 min

Ingredientes

Modo de preparo

1. Slice the beef into strips about 5–7 mm thick and wide and 3–6 cm long, cutting against the grain.
2. Blend the marinade ingredients on high until thick and liquid.
3. Put the beef in the cooking pot, pour over the marinade and massage it in until well coated.
4. Wash the tomato and green chilli, add them to the pot, and let the meat marinate for 2–3 hours.
5. Bring the pot to a boil over high heat.
6. Add the solid fat, reduce the heat to medium-low, cover, and cook until tender. Topside takes about 1.5–2 hours; softer cuts take less time.
7. When tender, mash the tomato and chilli and add the dripping or butter if using.
8. Cook uncovered for about 15 minutes until the meat is nicely browned and fatty.
9. Thinly slice the onion, mix with salt and sumac, massage, and rest 10–15 minutes.
10. Roughly chop the parsley.
11. Mix the lemon juice into the onion and set aside.
12. Blend or whisk all tahini sauce ingredients until smooth.
13. Add the onion, parsley and 2 tablespoons tahini sauce to the shawarma and mix well.
14. Toast the buns if you like, then spread with tahini sauce and add a few spoonfuls of shawarma.

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