Beef Shawarma Recipe by om mowafk
This recipe is translated from Cookpad Egypt. See original: شاورما لحمه Beef Shawarma Cooking Instructions 1 Marinate the beef a day ahead with all the spices, lemon juice, and yogurt. Cover and refrigerate overnight. 2 The next day, heat oil in a nonstick skillet. Once hot, add the beef and sear quickly so it doesn’t release too much liquid. Stir and cook over low heat until fully cooked. 3 Prepare the 'Biyaz' sauce by mixing chopped parsley, sliced onion, and sumac together. 4 Prepare the tarator sauce (see my other recipes), and get the bread, pickles, and tomato ready. 5 To serve, spread tarator sauce on pita or tortilla, add the beef shawarma, top with biyaz, pickles, and tomato slices. Roll up the sandwich, brush with a little oil, and toast on a grill or skillet until golden. Enjoy the unique flavor! 1 Marinate the beef a day ahead with all the spices, lemon juice, and yogurt. Cover and refrigerate overnight. 1 Marinate the beef a day ahead with all the spices, lemon juice, and yogurt. Cover and refrigerate overnight. 2 The next day, heat oil in a nonstick skillet. Once hot, add the beef and sear quickly so it doesn’t release too much liquid. Stir and cook over low heat until fully cooked. 2 The next day, heat oil in a nonstick skillet. Once hot, add the beef and sear quickly so it doesn’t release too much liquid. Stir and cook over low heat until fully cooked. 3 Prepare the 'Biyaz' sauce by mixing chopped parsley, sliced onion, and sumac together. 3 Prepare the 'Biyaz' sauce by mixing chopped parsley, sliced onion, and sumac together. 4 Prepare the tarator sauce (see my other recipes), and get the bread, pickles, and tomato ready. 4 Prepare the tarator sauce (see my other recipes), and get the bread, pickles, and tomato ready. 5 To serve, spread tarator sauce on pita or tortilla, add the beef shawarma, top with biyaz, pickles, and tomato slices. Roll up the sandwich, brush with a little oil, and toast on a grill or skillet until golden. Enjoy the unique flavor! 5 To serve, spread tarator sauce on pita or tortilla, add the beef shawarma, top with biyaz, pickles, and tomato slices. Roll up the sandwich, brush with a little oil, and toast on a grill or skillet until golden. Enjoy the unique flavor! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Biscuits and Gravy batch 88 Caribbean Rum Cake Ken's Quick Mexican-Inspired Hotdish Casserole Champagne Chicken Oreo-Stuffed Ice Cream Sndwiches Easy Biscuits and Gravy batch 88 Caribbean Rum Cake Ken's Quick Mexican-Inspired Hotdish Casserole Champagne Chicken Oreo-Stuffed Ice Cream Sndwiches Goat meat stew Asparagus with prawns and mushrooms Stuffed Bread Pakoda Spaghetti served with minced meat and peas Delicious no bake Cheesecake Carrot rice, steamed vegetables and beef stew 1.Cauliflower “pizza” with homemade grilled pepper cream “ajvar” Caribbean Rum Cake Strawberry yoghurt Easy Biscuits and Gravy batch 88 Goat meat stew Asparagus with prawns and mushrooms Stuffed Bread Pakoda Spaghetti served with minced meat and peas Delicious no bake Cheesecake Carrot rice, steamed vegetables and beef stew 1.Cauliflower “pizza” with homemade grilled pepper cream “ajvar” Caribbean Rum Cake Strawberry yoghurt Easy Biscuits and Gravy batch 88