Beef Shawarma

Thank you to B. Hodges for sharing this recipe!

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Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas etc.

Ingedients:

2 lbs of fatty beef cuts (roast cut/steak cuts/butter steak...) or chicken

Marinade

5 cloves garlic
½ cup lemon juice
¼ cup apple cider vinegar
¼ cup olive oil
1 teaspoon cloves
1 teaspoon salt
½ teaspoon cumin
½ teaspoon caraway (ground fennel)
½ teaspoon cardamon
½ teaspoon of oregano or thyme
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon crushed peppercorn
¼ teaspoon of cayenne pepper
¼ teaspoon ground ginger

Pita bread/ flat bread or flour tortilla shells
Diced tomatoes
Diced cucumbers
Hummus and or tzatziki sauce

Instructions

Shawarma Marinade

In a blender, mix the spices with lemon juice and apple cider vinegar. DO NOT add olive oil.

Cut the beef into pieces of 4 inches long and about 2/3 inch thick.

Rub meat pieces with marinade. Drizzle olive oil over top and rub them again. Cover with remaining marinade and leave overnight in the fridge.

Lay the shawarma chunks in a Pyrex tray with a bit of marinade, cover the top tightly with foil.

Bake at 270-300F for 2 hours.

When done, shred the meat on a cutting board and serve hot. The meat should just fall apart after the slow roasting.

Serve on bread, that has been spread with hummus or tzatziki sauce Add meat and then Garnish with diced tomatoes and cucumbers.

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