Shawarma beef

Method

1. 1 Slice the beef thinly and marinate it with baharat, vinegar, and grated onion for 12 hours.
2. 2 Arrange slices of beef and pork fat alternately on a skewer to form a tightly packed block.
3. 3 Placing slices of fat between the beef slices is essential; lean beef without fat will be a dry, tough piece of meat when grilled.
4. 4 Roast on a rotating spit next to a heat source for 45 minutes, and slice thinly from the outside when the surface is golden brown.
5. 5 Only grill the cooked outer layer, do not grill the entire piece at once.
6. 6 Fry the potatoes and then wrap the sliced meat in thin bread, tahini, and pickled cucumbers.

With an appliance

• Charcoal grill 1 hr 40 min

  Grill indirectly over charcoal concentrated on one side, rotating every 5 minutes for 45 minutes.