Shawarma de carne bovina macia ao estilo do Oriente Médio

Ingredientes

• 2 pounds beef tenderloin/ tri tip/flap meat
• 1/4 cup plain yogurt
• 1 1/2 tablespoons tahini
• 2 tablespoons mayo
• 1 tablespoon shawerma spices of choice
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 tablespoon sumac
• 1 1/2 teaspoons garlic paste (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon 7 spice
• 1 teaspoon Aleppo pepper or paprika
• 1 teaspoon ginger
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 cup tahini
• 1/2 cup yogurt
• Salt (to taste )
• lemon juice (to taste)
• Water (to thin to desired consistency)
• 1 large red onion (chopped into short wings)
• 1-2 tablespoons sumac
• 1/2 lemon (squeezed)
• 1/4 teaspoon salt

Modo de preparo

1. 1

   In a big bowl, add the beef sections then the ingredients of the marinade sauce: plain yogurt, tahini, mayo, shawarma spices of choice, garlic powder, onion powder, sumac, garlic paste, salt, black pepper, seven spice, Aleppo pepper or paprika, ginger, olive oil, and lemon juice.

2. 2

   Mix until well combined, then cover and refrigerate for at least 24 hours to allow the flavors to meld.

3. 3

   Once the marinating process is done, discard the sauce and cook on high heat.

4. 4

   Let it rest for 5 minutes before chopping.

5. 5

   Meanwhile, prepare the yogurt tahini sauce. Whisk in tahini, yogurt, salt, and lemon juice. Add water for a thinner consistency and your tahini sauce is ready.

6. 6

   To make the sumac onion, cut the onions into short wings, then add salt, sumac, and lemon juice.

7. 7

   Line up the tortilla bread, or shrak if available, layer some chopped tomatoes, pickles, and sumac onion, then drizzle the tahini sauce.

8. 8

   Wrap tightly, press in a panini press until golden, and enjoy.