Small Beef & Lamb Shawarma Recipe
Sizzling strips of beef & lamb sautéed tomatoes, onions and Lebanese pickles. (8-12 Servings)
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Ingredients
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Meat
Vegetables
Spices & Seasoning
Oils & Sauces
Optional Garnishes
Method
Preparation
- 1
Prepare the Meat
Thinly slice the beef and lamb into strips, about 1/4 inch thick. Place them in a large bowl.
- 2
Marinate the Meat
In a separate bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well and pour over the meat. Toss to coat. Cover and refrigerate for at least 1 hour, preferably overnight.
Cooking
- 3
Sauté Vegetables
In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the chopped onions and sauté until they are translucent, about 5 minutes. Then, add the diced tomatoes and cook for another 5 minutes until softened.
- 4
Cook the Meat
Remove the marinated meat from the refrigerator. Increase the heat to high and add the marinated meat to the skillet with the vegetables. Sauté for about 8-10 minutes or until the meat is cooked through and slightly crispy on the edges.
Serving
- 5
Plate the Shawarma
Serve the sizzling beef and lamb shawarma on a platter. Garnish with freshly chopped parsley and serve with Lebanese pickles and pita bread on the side.
- 6
Enjoy!
Let everyone assemble their own shawarma in the pita bread with the meat, vegetables, and pickles.