Photograph of the finished Shawarma beef

Middle East · Bò xếp trục nướng xốt vừng khoai

Shawarma beef

1 hr 40 min Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.5 lb
  • Photograph of Pork fat Pork fat 8.5 oz
  • Photograph of Baharat spice blend Baharat spice blend 1.7 oz
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Sesame tahini sauce Sesame tahini sauce 9.9 oz
  • Photograph of Potato Potato 2.2 lb
  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 16 leaves
  • Photograph of Pickled cucumbers Pickled cucumbers 9.9 oz
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Onion Onion 2

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.

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