Levantine cuisine · Meat & Kebab

Beef Shawarma

Thinly sliced beef marinated in cinnamon and cardamom, seared over high heat and served in flatbread with tahini sauce.

Ingredients · for 4 servings

• 700 g beef (rump or sirloin)
• 5 tbsp vinegar
• 1 tsp cinnamon
• 1 tsp allspice
• 4 cardamom pods
• 5 tbsp olive oil
• 5 tbsp tahini
• 1 lemon
• 1 red onion
• 2 tomatoes
• 4 flatbreads
• Salt, pepper

Instructions

1. Freeze the beef for 30 min, then slice it across the grain into the thinnest strips possible - this is what keeps it tender rather than chewy.
2. Crush the cardamom pods finely in a mortar and mix with the cinnamon, allspice, 3 tbsp vinegar, 3 tbsp olive oil, salt and pepper to make a marinade; let the meat marinate in it for at least 2 hours, ideally overnight in the fridge.
3. For the sauce, stir the tahini with the lemon juice and 4-6 tbsp cold water - the mixture will first seize up and then suddenly turn creamy - and season with salt.
4. Slice the red onion into thin rings, toss with the remaining vinegar and a pinch of salt and let sit for 15 min; slice the tomatoes.
5. Heat the remaining olive oil in a pan until very hot and fry the meat in two batches for 3-4 min each, until the edges are deep brown and crisp - don't crowd the pan or the meat will steam instead.
6. Warm the flatbreads briefly, spread with the tahini sauce, top with the meat, tomatoes and pickled onions, roll up tightly and serve immediately.