Restaurant-style Crispy Beef Shawarma… Made at Home

• 总时间: 1 hour

配料

2 lb flank steak, cut into small thin pieces

¼ lb lamb fat, cut into small pieces

Marinade

¼ cup lemon juice

¼ cup olive oil

¼ cup hot pepper paste

1 tbsp shawarma spice

2 tsp salt

1 tsp black pepper

3 garlic cloves, minced

2 wooden skewers

1 large onion, cut in half across the center (equator)

Creamy Tehina

1 cup tahini

Juice of 1 lemon

1–2 tsp salt

¾ cup ice-cold water (as needed)

Onion Sumac Salad

1 large onion, sliced

Juice of 1 lemon

Drizzle olive oil

1 tsp salt

2 tsp sumac

½ bunch parsley, finely chopped

Crispy Pita

1 jumbo pita, split into two pieces

Pickles (optional)

Shawarma drippings

or mix: 1 tbsp hot pepper paste + 2 tbsp oil

步骤

In your baking pan, mix all marinade ingredients. Add beef and lamb fat and coat well.

Place one onion half cut-side down. Insert two skewers about 2 inches apart.

Thread beef and lamb fat onto skewers, layering tightly.

Top with second onion half. Place back in pan.

Bake at 400°F (200°C) for about 1 hour, basting. Add ½ cup water once or twice if needed.

Meanwhile, whisk tehina ingredients until smooth and creamy.

Toss onion salad ingredients together.

Slice shawarma thinly. Fill pita with beef, onion salad, and pickles.

Brush pita with drippings/paste. Pan-toast on medium heat until crispy on all sides.

Finish with tehina and pomegranate molasses. Enjoy 😍

Pro Tips

Cook beef to 160°F using a thermometer.

If it falls, bake on its side, turning every 15 min.

Prevent tipping: use a snug pan/pot or support with extra onion.

Even if it falls — still delicious 😍