Beef & Lamb Shawarma Recipe

Marinate the Meat

In a bowl, mix together garlic, ground cumin, ground coriander, paprika, cinnamon, olive oil, salt, and black pepper. Add the beef and lamb to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 4 cups of water to a boil, add the rinsed rice, and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and rice is tender.

Grill the Meat

Preheat a grill or skillet over medium-high heat. Remove the meat from the marinade and grill for about 5-7 minutes per side, or until cooked to your desired doneness. Let it rest for a few minutes before slicing thinly.

Prepare the Grilled Tomato

Cut the tomatoes in half and grill them for about 3-4 minutes until slightly charred.

Make Sumac Onions

Slice the onion thinly and toss with sumac and a pinch of salt. Let it sit for a few minutes to soften.

Prepare Tahini Sauce

In a small bowl, mix tahini, lemon juice, salt, and water to achieve a pourable consistency.

Serve

On a plate, serve the basmati rice as a base, top with the grilled beef and lamb, grilled tomatoes, sumac onions, and drizzle with tahini sauce.