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1
Combine all ingredients except for beef, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
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2
Add beef, cover and refrigerate at least 8 hours, preferable overnight.
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3
In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook! If beef becomes a little dry, add a few tablespoons of water throughout cooking duration.
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4
While beef is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
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5
Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
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6
When the beef is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
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7
Prepare the Pita.
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8
Place enough beef on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.
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9
Serving Shawarma.
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10
You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.
