Beef Chicken Or Lamb Shawarma Recipes

EASY BEEF OR LAMB SHAWARMA

Steps:

• Slice meat into strips. Add vinegar and olive oil.
• Mix the black pepper, allspice, cinnamon, cardamom, za'atar, crushed red pepper, freshly grated nutmeg, dried mint, and salt.
• Sprinkle the spices over the meat, working in to coat the meat thoroughly.
• Marinate for a minimum of two hours.
• Heat a castiron skillet for a few minutes. Remove the meat from the marinade and cook in batches. Don't overcrowd the pan. Repeat with the remaining meat.

BEEF AND LAMB SHAWARMA

Steps:

• Using your chef's knife, finely mince the grated onion. Press the grated onion against a sieve or in a cheesecloth to remove moisture. Combine garlic, salt, spices, onion, and meats. Chop it all together with your chef's knife on a large board - you're looking for a fine paste - then knead with your hands until it's good and sticky. If you'd rather not enjoy that unique experience, process the lot in your food processor for about a minute, scraping down the sides of the bowl as necessary. Preheat the oven to 325 degrees Fahrenheit. Find something heavy and oven-proof (like a cast-iron pan) you can use to weigh down your second loaf pan. Boil a tea kettle of water. Place the meat mixture into one loaf pan, making sure to press into the sides of the pan. Put the loaf pan inside a roasting pan and pour boiling water into the roasting pan about up the the level of the meat in the loaf pan. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees Fahrenheit. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and nest the second, reserved loaf pan on the surface of the meat. Add your heavy object and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on the flatbread of your choice with hot sauce, sliced onion, tahini, yogurt, lettuce, tomato, or whatever suits your taste.

LEBANESE BEEF SHAWARMA RECIPE

Steps:

• Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.
• Cut the beef into chunks of 4 inches long by no more than 2/3 inch in thickness.
• In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.
• Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat.
• Once cooked, shred the meat on a cutting board and serve hot.
• Lay the marinated beef chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.
• Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.
• In a blender, mix the Tahini paste with garlic, lemon juice and salt until you turn it into a thick sauce.
• Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley. Roll and enjoy.

SPINNING GRILLERS- BEEF AND LAMB SHAWARMA

Steps:

• Combine all of the ingredients with the meat and let it sit in the fridge for at least 45minutes. It is best to marinate overnight.
• If you have a Vertical Broiler such as Spinning Grillers you can follow the following:.
• How to assemble the tower of meat?.
• Begin with the longer piece of meat on the bottom of the tower and start assembling the next pieces in a criss-cross manner. You can layer pieces of meat on top of each other without having to insert them through the spit. Some recipes include a layer of fat in between the stacks of meat. The purpose of adding this layer is to keep the mea moist. Place a tomato or onion on top of the tower and you are ready to grill it.
• If you do not have Shawarma Machine, you can use your grill to sear and cook the meat, then slice thin and serve.