Crispy Beef Shawarma

Name: Crispy Beef Shawarma
Prep time: 17 min
Cook time: 22 min
Total time: 109 min
Yield: 4
Ingredients: 1 Ribeye steak; 120 g Yogurt; 60 ml Orange juice; 30 ml Lemon juice; 1 Cumin; 1 Coriander; 1 Meat spices; 1 Paprika; 1 Garlic; 1 Onion; 1 Salt; 1 Black pepper; 1 Beef fat trimmed from the steak; 1 Ghee; 1 Avocado; 60 g Mayonnaise; 60 g Tahini; 1 Jalapeño; 1 Vinegar; 1 Parsley; 4 Shami bread

Recipe by عماد رامن 🍜☁️ (@emadcooking) on Instagram · View original post

5.8/10 · PopularityBased on the original Instagram post’s likes and comments.

Crispy beef shawarma: seared ribeye marinated in yogurt, orange and lemon juice with warm spices, griddled until golden, smoked with charcoal and ghee, then served in shami bread with avocado tahini sauce, onion and parsley.

Health score 5.3/10
39 min
Prep 17 min
Serves 4
Medium
796 kcal

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Ingredients

Ribeye steakSearing before slicing locks in the juices; the trimmed fat is used later for the griddle1
YogurtFor the shawarma marinade120 g
Orange juiceFor the marinade60 ml
CorianderGround coriander in the shawarma spice mix1
Meat spicesPart of the shawarma spice mix1
GarlicListed with the spices; about 1 clove or 1 tsp of garlic powder1
OnionSome in the spice mix and some sliced for assembling1
Beef fat trimmed from the steakMelted on the hot griddle before cooking the meat1
GheeCharcoal is placed over it for the smoky flavor1
AvocadoFor the avocado tahini sauce1
MayonnaiseFor the avocado tahini sauce60 g
TahiniFor the avocado tahini sauce60 g
JalapeñoFor the avocado tahini sauce1
ParsleyBlended into the sauce and sprinkled on top when assembling1
Shami breadFlatbread for wrapping the shawarma4

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Lemon juiceFor the marinade; fresh lemon is also used in the avocado tahini sauce30 ml
CuminPart of the shawarma spice mix1
PaprikaPart of the shawarma spice mix1
SaltIn both the marinade and the tahini sauce1
Black pepperIn both the marinade and the tahini sauce1
VinegarFor the avocado tahini sauce1

Method

Sear the ribeye steak in a hot pan for 1 minute on each side.
Let the seared meat rest for 20 minutes.
Cut the rested meat into thin strips.
For the marinade, mix the yogurt, orange juice and lemon juice in a bowl.
Add the spices (cumin, coriander, meat spices, paprika, garlic, onion), salt and black pepper and stir well.
Add the meat strips to the marinade and mix until they are fully coated.
Cover the bowl and chill in the refrigerator for at least 30 minutes.
Heat a griddle and add the leftover beef fat so it melts.
Toss the marinated meat on the hot griddle until crispy and golden.
Place a piece of charcoal over the ghee, cover and smoke for 10 minutes for the authentic smoky flavor.
For the avocado tahini sauce, blend the avocado, mayonnaise, tahini, lemon, jalapeño, vinegar, parsley, salt and black pepper together.
Chill the sauce so the texture sets.
To assemble, put the crispy beef on shami bread and top with the tahini sauce, onion and parsley.
Place the wrap on a rack and broil from the top only at 200°C until golden and crispy.

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Nutrition and health score per serving Estimated

5.3of 10

Moderate

Nutrients+2.94
Protein +1.24Plants +0.9Fiber +0.8
Sugar−0.69
Glycemic load −0.69
Fat, salt & calories−1.96
Saturated fat −1.12Sodium −0.66Energy density −0.18