Beef Shawarma Recipe
Marinated rib-eye roasted w/tahini sauce and grilled shallots, tomato, parsley, pickles served w/fries & mixed greens
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Ingredients
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Beef Shawarma
Method
Preparation
Marinate the Beef
In a bowl, combine yogurt, olive oil, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper. Add the rib-eye steak and coat well. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.
Cook the Beef
Preheat the oven to 200°C (400°F). Remove the rib-eye from the marinade and place on a baking tray. Roast for about 20-25 minutes, or until the internal temperature reaches 57°C (135°F) for medium rare. Let it rest before slicing.
Prepare Tahini Sauce
In a small bowl, whisk together tahini, lemon juice, and a little water to achieve the desired consistency. Season with salt to taste.
Grill the Shallots
While the beef is roasting, heat a grill pan over medium heat. Add the sliced shallots and grill until they are caramelized and tender, about 5-7 minutes.
Fry the Potatoes
Prepare fries according to package instructions or make homemade fries. Serve hot.
Assemble the Dish
Slice the rested rib-eye thinly. Serve on a plate with grilled shallots, diced tomato, chopped parsley, pickles, fries, and mixed greens. Drizzle tahini sauce over the beef.
