Wasfetna

Shawarma platter

Beef shawarma slices with flatbread, pickles and sumac onions.

Shawarma platter — Beef
Cooking time
58 min
Hands-on time
58 min
Difficulty
Medium
Cuisine
Levantine
Contains
Dairy, Gluten, Sesame

Ingredients

5people

Amounts follow the number of people

For the beef and marinade

For serving

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Wide frying pan — Properly hot, and the beef cooked in batches without stirring so a crust forms.
  • Food thermometer

Method

  1. Mix the marinade, coat the beef strips, cover and refrigerate for 30 minutes.

    35 min
    You’ll know it’s ready when

    The meat is coated and kept cold.

  2. Heat a wide pan over high heat until it is very hot.

    4 min
    You’ll know it’s ready when

    The pan sizzles as soon as the beef goes in.

  3. Drain excess marinade and sear the beef in batches until browned and at 63°C. Transfer to a clean plate and rest for at least 3 minutes; discard the remaining raw marinade.

    12 min
    You’ll know it’s ready when

    The beef is browned and reaches 63°C with at least a 3-minute rest.

  4. Mix the onions with sumac and a pinch of salt, and rub them with your fingers until they wilt slightly.

    4 min
    You’ll know it’s ready when

    The onion has softened and turned pink.

  5. Arrange the beef on the plate with the onions and pickles, and serve it with garlic sauce and bread.

    3 min
    You’ll know it’s ready when

    Serve hot immediately after grilling.

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