Lebanese Beef Shawarma with Tarator Sauce

• Meat

  • 1 lb Beef sirloin

• Produce

  • 1/4 cup Flat-leaf parsley
  • 4 cloves Garlic
  • 1 Onion, medium
  • 3 Tomatoes, medium

• Condiments

  • 1/2 tbsp Garlic paste
  • 1/2 cup Lemon juice, fresh
  • 1 Pickles
  • 1/2 cup Tahini

• Baking & Spices

  • 1/2 tsp Allspice
  • 1/4 tsp Black pepper
  • 1/2 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 dash Salt
  • 1 Salt

• Oils & Vinegars

  • 5/8 cup Olive oil
  • 6 tbsp Red wine vinegar

• Bread & Baked Goods

  • 4 Pita breads

Found on cookingtheglobe.com

Description

Directions

• The meat. Cut the meat into thin, long pieces (about 2 inches long). It will be easier to cut it if you put it in the freezer 30 minutes in advance. Place the beef strips into a bowl together with the onion and garlic. Add the black pepper, cinnamon, allspice, cardamom, nutmeg, and salt and toss to combine.
• In another small bowl, whisk together the vinegar and 6 tablespoons olive oil. Add to the meat. Cover and marinate for at least 3-4 hours (24h is better) in the fridge.
• Remove the meat from the bowl and dry on paper towels. Discard the marinade. Heat the remaining 4 tablespoons olive oil in a skillet over medium heat and fry the meat for 3-5 minutes.
• The sauce. Add the garlic to a food processor and pulse until finely chopped. Add the tahini, lemon juice, parsley, and 3 tablespoons water and pulse again to combine. Season with salt.
• The assembly. Split open the pita bread and add some meat slices, tomato slices, pickles, and the Tarator sauce inside. Repeat with remaining sandwiches. Enjoy!

Nutrition