BEEF SHAWARMA

Beef Shawarma image

Provided by Cecilia Myers @SugarDumpling

Categories Chicken

Number Of Ingredients 23

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2 pound(s) beef, prime rib is best
1 cup(s) plain yogurt
1/4 cup(s) vinegar
2 clove(s) garlic, crushed
1 teaspoon(s) pepper
1/2 teaspoon(s) salt
2 - cardamom pods
1 teaspoon(s) alspice
1 - juice from 1 lemon
FOR THE SAUCE:
1 cup(s) tahini
2 clove(s) garlic, crushed
1/4 cup(s) lemon juice
2 5/8 tablespoon(s) yogurt
PITA FILLING:
8 - loaves of pita bread
1 - thinly sliced cucumber
1 - thinly sliced onion
1/2 teaspoon(s) sumac (found in greek and mid eastern markets)
1 - thinly sliced tomatoes
1/4 cup(s) fresh parsley, finely chopped
- pickle slices (optional)
- shredded lettuce

Steps:

MARINADE BEEF. Combine all ingredients except for beef to make marinade. If it seems dry, add a little olive oil (a tablespoon at a time.) Pour marinade over beef, cover and refrigerate at least 8 hrs.
In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook! If beef becomes a little dry, add a few tablespoons of water throughout cooking duration.
While beef is cooking, PREPARE THE SAUCE. Combine all ingredients and set aside.
PREPARE THE FILLINGS: Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
When the beef is done, you can shred it, slice it, or leave into large pieces. As long as it is thinly cut, there is not much difference.
PREPARE THE PITA: Place enough beef on pita that it covers 1/4 of the loaf. Add veggies and pour on sauce. Roll like a soft taco or burrito and you have SHAWARMA! Serve with hummus or "garlic sauce." I like to put shredded lettuce in the pocket too...