The Best Beef Shawarma Recipe 

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Ingredients
1 onion, thinly sliced
1 and 1/2 pounds (680g) rib-eye steak, flank, or flap
1/4 cup olive oil
1/4 cup balsamic vinegar or plain vinegar
juice of half a lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 garlic cloves, grated
2 tablespoons of plain yogurt
The Spices:
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika (not smoked)
1 teaspoon dried crushed oregano
1/2 teaspoon ground dried turmeric
1/4 teaspoon crushed red pepper flakes
optional: 1/4 teaspoon cinnamon, 1/4 teaspoon ground cardamom, 1 teaspoon sumac, 1/4 teaspoon allspice
The Pickled Onions:
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup red wine vinegar
1 tablespoon sugar
1 and 1/2 teaspoons salt
Tahini Sauce:
1/2 cup tahini
1 garlic clove, grated
1/4c-1/3 cup fresh lemon juice
2-3 tablespoons yogurt
warm water
salt, to taste
garnish: parsley and sumac
Shawarma Sauce:
1 cup plain yogurt
1/4 cup mayonnaise
2 tablespoons lemon juice
1 garlic clove grated
Instructions
Marinate the Beef:
Cut the beef against the grain into thin slices. Place it in a large mixing bowl. Add the onion, spices, olive oil, vinegar, lemon juice, garlic, and yogurt. Mix it all together and set aside at room temperature for 30-40 minutes or cover with plastic and refrigerate overnight.
Make the Pickled Onions:
In a small sauce pan, bring 2 cups of water to a boil. Remove from heat and immerse the onion slices in the water for a minute. Drain the water. In a bowl or container that the onions will be stored in, combine the vinegar, sugar, and salt and mix together. Add the onions and toss in the vinegar. Once they come to room temperature, refrigerate until ready to use.
Make the Tahini or Shawarma sauce by combining the ingredients in 2 bowls and whisking them together. Taste the sauces and adjust the seasoning if needed.
Cook the Shawarma:
Place a cast-iron skillet over high heat. Cook the shawarma in two batches as to not overcrowd the pan. Cook the meat approximately 4 minutes on each side. Transfer to a serving platter and garnish with fresh parsley and lemon wedges.
Serve the beef shawarma with pita, rice, or a salad, and with pickes.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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