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Beef Shawarma

March 20, 2012 by Katie Mae Stanley 6 Comments

The smell of shawarma brings me back to the streets of Israel. Tender meat marinated in spices, cooking on a spicket. When you order they slice it off into your pita, they might drizzle some tahini sauce over the top add some veggie and then you have perfection! You can make shwarma from lamb, beef, goat or chicken. Sadly I have no way of cooking my shawarma the traditional method so I thinly sliced mine and cooked it in a cast iron skillet. I bought my shawarma spice in the Arab Quarter in the Old City of Jerusalem. You can make your own easily.

DSCF5891
{Photo Credit}
 
 
Beef Shawarma
 
1 1b of chuck roast (grass feed is best)
1 cup yogurt or dairy kefir
3 TBS shawarma spice
2 TBS lemon juice
2 TBS olive oil
 
Thinly slice your meat. Mix the yogurt/dairy kefir, shawarma spice and lemon juice in a container that has a lid. Add the meat and place on the lid, let marinade for at least four hours or overnight in the fridge. Heat your skillet and add the olive oil. Place as many strips of meat as you can. Cook until there is no pink. Repeat until all the meat is cooked. Discard the marinade. 
 
 
Serve in a warm pita, top with humus, tahini sauce, cucumbers, tomatoes, parsely and even french fries if you want. Don’t worry there are still more recipes to follow. In the following weeks I will post my pita and tahini sauce recipes as well as a few other Israeli inspired recipes. 
 
 
 
Here are a few other Isreali inspired recipes:
 
Arabic Rice
Lemon Nana Sorbet
Basic Hummus
Tahini and Honey Ice Cream
 
This post is part of Fat Tuesday, Hearth and Soul, Pennywise Platter Thursday,  Fight Back Friday, 

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Filed Under: Recipes

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Reader Interactions

Comments

  1. Katie

    March 23, 2012 at 1:17 pm

    Thanks April!

    Reply
  2. April @ The 21st Century Housewife

    March 23, 2012 at 11:58 am

    Your Beef Shawarma looks wonderful. The spices sound so interesting, and I love anything served in a pita!

    Reply
  3. thefisherlady

    March 21, 2012 at 2:38 am

    I have some lovely grass fed beef and will be trying this1

    Reply
    • Katie

      March 22, 2012 at 6:48 pm

      I hope you like it! Blessings!

      Reply
  4. Heather's Blog-o-rama

    March 20, 2012 at 10:51 pm

    Yu, this looks really delicious. When I lived in Germany, there were a lot of Turkish kebap stands…and I really liked seeing them cut the roasted meat off. It was always perfectly cooked. Now where I lived it was usually served in a “fladenbroat” a flatbread that’s like a really thick pita bread…with carrots and cucumber…and tatsiki sauce or red “hot” sauce. i always chose the red sauce. It wasn’t that “hot” for my American palate, but for Germans it was spicy. Love and hugs from the ocean shores of California, Heather 🙂

    Reply
    • Katie

      March 22, 2012 at 6:48 pm

      Still sounds good! 🙂

      Reply

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