Meat Shawarma (Shawarma Lahmeh)
Preparation Time: 20 minutes, plus 4 to 12 hours for the meat to marinate
Cooking Time: 24 minutes
6 tablespoons raw, unfiltered apple cider vinegar
4 tablespoons canola oil
4 teaspoons Hashems Meat Shawarma Spice Mix
1 3/4 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, peeled and quartered
2 large cloves garlic, peeled and cracked open
2 lbs (1 kg) beef or lamb sirloin, trimmed of fat and very thinly sliced across the grain
4 Yasmeen Pita Breads
1 small onion, halved and thinly sliced
2 small-medium tomatoes, thinly sliced
1 cup (1 oz/30 g) fresh lettuce or parsley leaves, washed and shaken dry
4 Cortas Pickled Cucumbers, sliced
4 Hashems Homemade Pickled Turnips, sliced
Teta Foods Tahini Sauce or Garlic Mayonnaise (optional)
1. Mix the vinegar, oil, Meat Shawarma Spice Mix, salt, black pepper, onion, and garlic in a medium bowl; add the meat and combine well so that each piece of meat is coated. Cover and refrigerate at least 4 hours (up to 12 hours is fine).
2. Lightly coat the bottom of a large nonstick skillet over medium-high heat with olive oil. Once hot, add 1/4 of the meat in a single layer and cook until browned on both sides, about 5 minutes on the first side, then flip each piece and cook about 1 minute on the second side. Transfer the meat to a bowl and cook the remaining meat in batches the same way, adding little more olive oil as necessary.
3. To assemble the sandwiches, lay 1 pita bread out on a flat surface. Top with 1/4 of the meat, onion, tomato, lettuce or parsley, pickled cucumber, and pickled turnip. Add a drizzle of tahini sauce or garlic mayonnaise if desired. Roll up and serve immediately.
Recipe courtesy of Faith Gorsky, author of www.AnEdibleMosaic.com.