Beef Shawarma with Steak

Ingredients

Meat

• 400 g beef sirloin steak

Spice mix

• 1/2 tsp each: garlic powder, onion powder, ground ginger
• 1/4 tsp coriander
• 1 tsp shawarma spices
• 1/4 tsp each: cinnamon, cloves, nutmeg, cardamom
• 1 tsp black pepper
• 1 tbsp white vinegar
• 1/2 tsp baking soda
• 2 tbsp olive oil

Tahini sauce

• 1/4 cup tahini
• 1/4 cup yogurt
• 2 tbsp lemon juice
• 1/2 tsp salt
• 2 garlic cloves

To serve

• Sliced onion coated in sumac
• Sliced tomato
• Fresh Arabic bread

Method

1. Freeze the steak for 40 minutes so it's easier to slice, then cut it very thinly against the grain with a sharp knife.
2. Mix the spices with the vinegar and baking soda well, add to the meat and marinate as long as possible.
3. In a hot pan add 3 to 4 tbsp vegetable oil, sliced onion (without sumac) and a little tomato for flavor, toss the meat with them and add salt. If the meat isn't tender, pressure cook it 15 minutes with a little oil and 1/4 cup water.
4. Blend the tahini sauce ingredients with a hand blender until thick and creamy.
5. Spread the bread with tahini, add the sumac onion, tomato and meat, and roll. Optionally brush with the meat fat and toast over a gas flame.