Shawarma Lahmeh – Beef Shawarma Recipe

A common street food, especially in the Middle East, is the beef shawarma wrap. made with flank steak and topped with tahini sauce and vegetables.

 125 g Beef (lean, e.g. tenderloin)
FOR THE MARINADE
 ½ Garlic cloves
 ¼ tsp Arabic mixed spice (or All Spice)
 ⅛ tsp Salt
 ⅛ tsp Cinnamon (powder)
 ⅛ tsp Cardamom (powder)
 ⅛ tsp Black pepper
 ⅛ tsp Cloves (powder)
 ⅛ tsp Cumin (powder)
 ⅛ tsp Nutmeg (powder)
 ⅛ tsp Red chili (flakes, optional)
 ¼ tbsp Lemon juice
 ½ tbsp White vinegar
 ½ tbsp Olive oil
FOR THE ONION SIDE
 ¼ Onions (large)
 ⅛ cup Parsley (chopped)
 ⅛ tbsp Sumac

1

Blend together the listed ingredients to make the marinade.

2

Pour the marinade over the meat and mix well. Then add the olive oil and mix again. Cover and leave in the fridge for at least 1 hour, but make sure it is at room temperature before cooking. (You can marinate the meat overnight.)

3

Preheat the oven to 200C. Add some more salt to the marinated meat, and spread the it in an oven safe tray (remove any excess marinade). Cook in the oven for 15 to 20 minutes at 200C. Then remove and mix to make sure the meat pieces are separated. If the meat isn’t done, continue to cook in the oven (5 to 10 minutes). The meat should be soft and juicy so be careful it doesn’t cook too long and become dry.

4

Prepare the onions while the meat is cooking. Mix the sumac into the onions by hand to properly coat them, then add the parsley and mix again. Cover and place in the fridge until it’s time to serve.