Large Beef & Lamb Shawarma Recipe
Sizzling strips of beef & lamb sautéed tomatoes, onions and Lebanese pickles. (16-20 Servings)
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Ingredients
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Meat
Vegetables
Spices & Seasonings
Oils
Additional Ingredients
Method
Preparation of Meat
- 1
Slice the Meat
Thinly slice the beef sirloin and lamb shoulder into strips, about 1/4 inch thick. This allows for quicker cooking and better flavor absorption.
- 2
Marinate the Meat
In a large mixing bowl, combine the sliced meat with olive oil, ground cumin, ground coriander, paprika, garlic powder, ground black pepper, salt, and cayenne pepper. Mix well to ensure all meat strips are evenly coated. Cover and let marinate in the refrigerator for at least 1 hour, or preferably overnight.
Cooking the Vegetables
- 3
Prepare the Vegetables
Dice the onions and tomatoes into small pieces. Set aside.
- 4
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Then, add the diced tomatoes and cook for an additional 5 minutes until they soften.
Cooking the Meat
- 5
Assembly
- 6
Prepare the Pita
Warm the pita bread slightly in a dry skillet or microwave to make it pliable.
- 7
Serve the Shawarma
Place a generous portion of the beef and lamb mixture onto each piece of pita. Top with Lebanese pickles and a drizzle of tahini sauce. Roll or fold the pita to enclose the filling.