Meat Shawarma Plate Recipe

Combine yogurt, olive oil, minced garlic, cumin, coriander, allspice, paprika, cinnamon, salt, black pepper and lemon juice in a large bowl to make the marinade.

Divide the marinade into two bowls. Add thinly sliced beef to one and lamb to the other, tossing to coat completely. Cover and refrigerate at least 1 hour, preferably 4–6 hours or overnight for best flavor.

When ready to cook, remove meat from fridge and let sit 15–20 minutes to come closer to room temperature.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and half the butter (optional). Working in batches to avoid crowding, add beef in an even layer and cook without moving for 1–2 minutes to develop color, then stir and continue cooking until just cooked through and browned, about 4–6 minutes total depending on thickness. Transfer to a warm plate and tent with foil.

Repeat with remaining oil/butter and the lamb slices, cooking until browned and cooked through, about 4–6 minutes. If desired, cook small batches more thinly to get some crisp edges (authentic shawarma benefits from crisped bits). Keep meats warm until plating.

Rinse the basmati rice under cold water until the water runs clear, then soak in cold water for 20 minutes. Drain well.

In a medium saucepan, heat 1 tablespoon olive oil or butter over medium heat. Add the drained rice and stir to coat for 1 minute. Add water, salt, and bay leaf if using; bring to a gentle boil over high heat.

Once boiling, reduce heat to low, cover tightly and simmer for 12–15 minutes until liquid is absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

In a bowl combine tahini, lemon juice, minced garlic, salt and cumin. The tahini will thicken; whisk while gradually adding water, a tablespoon at a time, until you reach a pourable but creamy consistency (about 2–4 tablespoons / 25–60 ml). Taste and adjust salt or lemon as needed.

If the sauce separates, whisk in a little more water or a teaspoon of yogurt to bring it back together. Cover and refrigerate until ready to serve; stir before using.

Toss the chopped greens, diced tomato, cucumber, red onion and parsley in a bowl. Dress with 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt and sumac if using. Mix gently.

Arrange pickles (pickled cucumber or turnip) on the side or in a small ramekin for serving.

Divide the fluffy rice between four plates, creating a bed in the center or to one side.

Arrange warm sliced beef and lamb in layers over the rice, mixing a bit so both meats are visible. Spoon any pan juices over the meat for extra flavor.

Add a generous portion of the salad to each plate beside the rice and meat. Drizzle tahini sauce over the meat and rice, and serve extra sauce on the side.

Garnish with fresh lemon wedges and a sprinkle of chopped parsley or sumac. Serve immediately while meats are warm.