Lebanese Style Beef Shawarma & Tahini Sauce
Recipe Overview
Overview
This Lebanese Style Beef Shawarma recipe is a delightful journey into the heart of Middle Eastern cuisine. The marinated flank steak is the star of the show, infused with a vibrant blend of spices and garlic that truly elevates the dish. The use of vinegar and lemon juice not only tenderizes the meat but also adds a zesty brightness that complements the savory flavors beautifully.
The tahini sauce is a game-changer, bringing a creamy, garlicky element that ties the whole sandwich together. It’s simple to make and can be adjusted based on your preference for garlic and consistency. I love how it adds a rich texture to the shawarma, making each bite satisfying.
Serving this shawarma with fresh vegetables like tomatoes, onions, and pickles adds a refreshing crunch, balancing the richness of the meat and sauce. This dish is perfect for casual dinners or gatherings, and it’s sure to impress anyone who tries it. Whether you’re a seasoned cook or a beginner, this recipe is approachable and rewarding, making it a must-try for anyone looking to explore Middle Eastern flavors.
Recipe Details
Steps & Tips
Start with two pounds of flank steak cut into thin strips.
Add a fourth of a cup of vinegar, a fourth of a cup of olive oil, juice and zest of one lemon, four cloves of minced garlic, one thinly sliced onion, and shawarma seasoning.
Mix all the marinade ingredients together.
Refrigerate the meat for one to two hours to marinate.
Tip: Be careful not to marinate the meat for too long, as the acidity can toughen it.
Start making the tahini sauce by mashing two cloves of garlic with half a teaspoon of salt.
Add a third of a cup of lemon juice and a half a cup of tahini to the garlic mixture.
Whisk the tahini sauce ingredients together until combined.
Add water to the tahini sauce to achieve the desired consistency.
Tip: Add just a little bit of water to the tahini sauce for sandwiches to avoid it being too runny.
Transfer the marinated meat to a heavy-bottomed pan and cook for seven to ten minutes.
Check the meat after seven minutes to ensure it is fully cooked.
Tip: Sumac adds a lemony, peppery flavor to onions, enhancing their taste.
Tip: Toss onions with sumac to soften their harsh flavor.
Start assembling the shawarma sandwich with Arabic pita.
Add the cooked shawarma on top of the pita.
Add vegetables on top of the shawarma.
Add tahini sauce to the sandwich.
Roll up the shawarma sandwich.
Ingredients
Ingredient: Sesame
→ Substitution: Sunflower Seed Butter
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Flank steak is a great choice for shawarma due to its balance of tenderness and flavor.
- •Marinating meat in vinegar and lemon juice helps to tenderize it and enhance its juiciness.
- •Tahini sauce is a staple in Middle Eastern cuisine, made from ground sesame seeds.
- •Shawarma is traditionally cooked on a vertical spit, but can be easily made in a pan at home.
