How to Make Beef Shawarma
- cook TIME 8 mins
- prep TIME 7 mins
- total TIME 15 mins
Ingredients (24)
- 12 oz flank steak separable lean, 0" fat, thinly sliced
- 4 flour tortillas
- 6 oz tomatoes cut into wedges
- 4 oz romaine lettuce cut into thin ribbons
- 2 oz red cabbage shredded
- 2 oz onion cut into wedges
- 2 tbsp parsley chopped
- 1 tsp oregano
- 1/2 tsp ground allspice
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/4 tsp ground cloves
- 1/4 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp tahini paste
- 1 tbsp plain Greek yogurt
- 3 tbsp Japanese mayonnaise
- 1/4 tsp salt
- 1/2 tsp black pepper
INSTRUCTIONS
Prep:
Use a sharp chef's knife to trim off any silver skin and excess fat from the flank steak. Cut the steak in half, lengthwise. Slice those halves across their grain into thin strips, about 1-inch thick.
Cut the tomatoes in half, lengthwise, then slice them into quarters. Use a sharpened knife to cut under the seeds of the tomato from one end to the other. Discard the seeds. Repeat this process for the rest of the tomatoes.
Slice off the stem and remove the skin of the onion. Cut the onion in half, lengthwise. Place the onion face down on a chopping board. Place the knife at a slight angle and make diagonal cuts into each half.
Finely chop the parsley.
Cut off the root of the romaine lettuce and separate the leaves from the bulb. Stack the leaves, one on top of the other, then start slicing them crosswise into thin ribbons.
Place the red cabbage stem side down on a chopping board. Cut it in half, lengthwise, then place it face down and cut vertically in half again. Place the knife at a slight angle and cut these quarters into thin strips.
Cook:
Make the sauce: In a small mixing bowl, combine 1 tbsp tahini paste, 1 tbsp plain Greek yogurt, and 3 tbsp Japanese mayonnaise. Mix well with a spoon.
Heat the tortillas: Place a non-stick pan over medium heat. Heat 4 flour tortillas, one at a time, until warm. Remove from heat.
Cook the beef: In the same pan, add 2 tbsp olive oil, 12 oz thinly sliced sirloin steak, 1/2 tsp ground allspice, 1/2 tsp garlic powder, 1/4 tsp ground cloves, 1/4 tsp chili powder, 1/2 tsp paprika, 1/4 tsp nutmeg, 1/4 tsp cardamom, 1/4 tsp cinnamon, 1 tsp oregano, 1 tsp Cajun seasoning, 1/4 tsp salt, and 1/2 tsp black pepper. Stir frequently for 2 minutes over medium heat.
Combine butter and onion: Add 1 tbsp unsalted butter and 2 oz onion wedges to the pan. Cook and stir occasionally for 2 more minutes.
Assemble 4 rolls: In the center of each tortilla, arrange romaine lettuce, shredded red cabbage, tomato wedges, and beef. Drizzle the sauce and sprinkle 2 tbsp chopped parsley. Wrap them up and enjoy!