Saad Fayed'S Shawarma Beef

1. 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.

2. 2

   Add beef, cover and refrigerate at least 8 hours, preferable overnight.

3. 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.

4. 4

   While beef is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.

5. 5

   Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

6. 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.

7. 7

   Prepare the Pita.

8. 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.

9. 9

   Serving Shawarma.

10. 10

    You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.

* Per serving · 4 servings · Values may vary.