Shawarma! It’s almost everyone’s favourite fast food. It mainly consists of pita bread, wrap or even a baguette and it’s usually filled with chicken, beef or lamb, then drizzled with tahini sauce.
It’s a healthy, on-the-go choice for the busy you! It’s also a great post-work out option as it is rich in protein and relatively fat-free.
If you’re craving for one and couldn’t find a Shawarma stop anywhere, you can make one at home and it’s appropriate as a meal at any time of the day. Fill your tummy with Beef Shawarma goodness from this SBS recipe and save some for later, too! *Image from SBS Recipe page.
Beef Shawarma Recipe In Tahini Sauce
1 tbsp shawarma spice mix (see Note)
2 garlic cloves, crushed
125 ml (½ cup) non-alcoholic red wine (see Note)
2 tbsp olive oil
60 ml (¼ cup) white vinegar
800 g beef or veal rump, thinly sliced
4 large iceberg lettuce leaves, shredded
1 large tomato, cut into thin wedges
6 large Lebanese breads
1 small red onion, cut into thin wedges
pickled turnips (see Note), to serve
140 g (½ cup) tahini
60 ml (¼ cup) white vinegar
1 garlic clove, crushed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe works best when marinating overnight but a few hours is fine, too.
Combine spice mix, garlic, wine, oil and vinegar in a glass or ceramic bowl. Add beef and toss to coat. Season with salt and pepper. Cover and refrigerate overnight to marinate.
Heat a large frying pan over high heat. Add marinated meat, and cook, stirring occasionally, for 20 minutes or until liquid has evaporated and meat starts to brown. Keep warm. If you’re using the Kleenmaid 90cm GCTEK9020 electronic gas cooktop, you’ll find that the cooktop also features auto reignition. This means if the flame is extinguished the cooktop will reignite itself after determining that it is safe to do so. Such a neat feature
Meanwhile, to make sauce, combine tahini, vinegar and garlic until mixture thickens. Add 80 ml water and stir until just combined; do not over-stir or mixture may separate. Season.
Divide lettuce, tomato and beef mixture among breads. Drizzle with tahini sauce and top with onion and turnips. Wrap and serve!
• Shawarma spice mix is from Lebanese food shops and Lebanese butchers. You can make your own by combining 2 tsp each ground cumin, allspice and sweet paprika, 1 tsp each dried oregano, ground cloves, ground ginger and salt, ½ tsp each ground turmeric, ground cinnamon and ground cardamom, and ¼ tsp black pepper. Store in an airtight jar in a cool, dark place for up to 6 months. Makes ¼ cup.
• Non-alcoholic red wine is available from supermarkets and Halal food shops.
• Pickled turnips are available from Middle Eastern food shops.
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