Beef Shawarma

Ingredients

Meat

• 300 g beef, cut into strips
• 1/4 cup vinegar
• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar
• 1 tbsp meat seasoning

Sauce

• 1/2 cup tahini
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1 garlic clove, crushed
• 2 tbsp mayonnaise
• 1/4 cup cold water

For browning the meat

• 2 tbsp oil
• 1 tbsp shawarma spice
• 1 tsp salt
• 2 more tbsp oil
• 2 tbsp chopped tomato
• 2 tbsp sliced onion

For the sandwiches

• Sliced tomato
• Sliced onion with sumac and black pepper
• Pomegranate molasses, to taste
• Shrak bread (see recipe)
• 2 tbsp oil for toasting the bread

Method

1. Marinate the meat with the vinegar, lemon and spices for at least 5 hours.
2. Sauce: mix the tahini with the lemon, garlic and salt until it thickens, then add the water gradually until creamy. Add the mayonnaise and adjust the acidity and salt.
3. Drain the meat 15 minutes before cooking. Heat the pan with 2 tbsp oil, add the meat, then the onion, tomato and spices. If it releases a lot of liquid, drain and return the meat, and finish with the oil so it absorbs.
4. Fill the bread with sauce, meat, onion, tomato and pomegranate molasses and roll up.
5. Heat an oiled pan, add the sandwiches with a weight on top until toasted, and serve with the sauce and fries.