BEEF SHAWARMA
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If you love middle eastern food, then this is how you can make the classic beef shawarma in your home oven. This is SO good and goes so well wrapped up, in a bowl, or as a salad.
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Here is how to make it:
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1.Start with 2.5lbs thinly sliced steak. I used sirloin. You can also use THINLY sliced ribeye Add it to a bowl.
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2.Season with 3 tbsp olive oil, 3-4 pinches salt, fresh cracked pepper, 2 tbsp plain yogurt, the juice of 1 large lemon. Then add 1 tbsp thyme, 1.5tbsp garlic powder, 1 tbsp smoked paprika, 1/2 tbsp Aleppo pepper, 1/2 tsp cayenne pepper, 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp cardamom, 1/2 tsp cinnamon, 1/8 tsp nutmeg. These seasonings are ideal, but feel free to adjust to your liking.
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3. Mix super well. You ideally let this marinate for 2-6 hrs (even better overnight), but if you want to make it right away, you can.
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4.When you’re ready to make it, remove from the fridge and let it come up to room temp (about 30 mins). Preheat oven to 400F. While this is happening, soak 3 bamboo/wooden skewers in water.
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5.Slice a potato to use at the base. I originally used a red onion, but since it softens up, the meat can fall to the side, so a potato would be best to keep it upright while cooking. Put the potato cut side down through 3 skewers so that it can act as your base. Add the sliced steak through the skewers and pack tightly on top of each other. Pop the skewered meat into the oven for 50-60 mins at 400F. Time varies by oven & thickness of meat.
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6.Remove cooked shawarma from the oven, place it onto a cutting board or serving dish, and thinly shave using a sharp knife.
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7.Serve however way you want – as a wrap, as is, on top of a salad, on a power bowl, whatever! This stays well in the fridge for 4-5 days.
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I made a lowcarb shawarma wrap with a lowcarb pita, red onion, tomato, pickles, garlicky toum sauce (checkout my IG for the recipe), and sumac.
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ENJOY!
2 Comments
BEEF SHAWARMA
.
If you love middle eastern food, then this is how you can make the classic beef shawarma in your home oven. This is SO good and goes so well wrapped up, in a bowl, or as a salad.
.
Here is how to make it:
.
1.Start with 2.5lbs thinly sliced steak. I used sirloin. You can also use THINLY sliced ribeye Add it to a bowl.
.
2.Season with 3 tbsp olive oil, 3-4 pinches salt, fresh cracked pepper, 2 tbsp plain yogurt, the juice of 1 large lemon. Then add 1 tbsp thyme, 1.5tbsp garlic powder, 1 tbsp smoked paprika, 1/2 tbsp Aleppo pepper, 1/2 tsp cayenne pepper, 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp cardamom, 1/2 tsp cinnamon, 1/8 tsp nutmeg. These seasonings are ideal, but feel free to adjust to your liking.
.
3. Mix super well. You ideally let this marinate for 2-6 hrs (even better overnight), but if you want to make it right away, you can.
.
4.When you’re ready to make it, remove from the fridge and let it come up to room temp (about 30 mins). Preheat oven to 400F. While this is happening, soak 3 bamboo/wooden skewers in water.
.
5.Slice a potato to use at the base. I originally used a red onion, but since it softens up, the meat can fall to the side, so a potato would be best to keep it upright while cooking. Put the potato cut side down through 3 skewers so that it can act as your base. Add the sliced steak through the skewers and pack tightly on top of each other. Pop the skewered meat into the oven for 50-60 mins at 400F. Time varies by oven & thickness of meat.
.
6.Remove cooked shawarma from the oven, place it onto a cutting board or serving dish, and thinly shave using a sharp knife.
.
7.Serve however way you want – as a wrap, as is, on top of a salad, on a power bowl, whatever! This stays well in the fridge for 4-5 days.
.
I made a lowcarb shawarma wrap with a lowcarb pita, red onion, tomato, pickles, garlicky toum sauce (checkout my IG for the recipe), and sumac.
.
ENJOY!
Definitely doing this!
Thanks!!🥩