Tender Beef Shawarma (Quick Stovetop Method)

Ingredients

• 1.5 lbs flank or skirt steak
• 1 small onion
• 3 garlic cloves (crushed)
• 1 lemon (juiced)
• 3 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon allspice
• 1/2 teaspoon clove, ground
• 1/2 teaspoon cardamom, ground
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Tahini Sauce
• Pita breads for wraps
• Sliced tomatoes
• Sliced cucumbers
• Parsley
• Pickles

Instructions

1. 1

   Start by mixing together all the spices, along with the lemon juice and crushed garlic cloves.

2. 2

   Cut the flank steak to thin strips, ensuring you cut against the grain.

3. 3

   Thinly slice the onions.

4. 4

   Place the flank steak in a bowl and pour the marinade on top, along with the onions. Cover tightly and marinate in the fridge for 2 hours.

5. 5

   Remove the shawarma from the fridge 1 hour before cooking.

6. 6

   Prepare the tahini sauce (see notes) and the sliced vegetables for serving with sandwiches.

7. 7

   Heat a cast iron skillet on medium high heat. Working in batches, and using tongs, add a few pieces of the shawarma on the hot pan, spreading them as much as you can. You can add the onions too.

8. 8

   Cook for 3-4 minutes on each side until a sear and caramelization is achieved on each side. Remove from the pan and rest for a few minutes.

9. 9

   Serve the beef shawarma in sandwiches, drizzled with the tahini sauce and along with your vegetables.