I won’t be talking much as you have 2 recipes below to read :)
I know beef shawerma is the kind of dishes that is best eaten at a restaurant but this recipe will give you street style shawerma at the comfort of your own home & without the tons of fats added to store bought shawerma sandwiches.
This shawerma recipe is really easy compared to other recipes I came across online as it doesn’t require a LONG list of spices to get the right taste.
For me what really takes this recipe over the moon is the chapati bread which made my husband think I am lying when I said that lunch today was homemade. It is so tasty, delicious & sooooooft. He still doesn’t believe I made the bread at home.
Don’t have cold feet about making bread as this recipe requires no yeast, almost no kneading & is cooked on the stove! SO NO EXCUSE!
- 750 grams beef tenderloin thin strips شرايح عرق فلتو
- 1/4 cup vinegar
- 1/4 cup vegetable oil
- 4 large garlic cloves minced
- 2 tsp allspice بهارات
- 1 tbsp sumac سماق
- 1 medium onion finely diced
- 1 medium tomato finely diced
- 1/4 cup parsley minced بقدونس
- salt & pepper
- oil for brushing the pan
- Marinade the beef with the vinegar, oil, 1 tsp allspice, garlic, salt & pepper. Refrigerate for 6 hours up to overnight.
- Mix the onion with the sumac & set aside.
- Heat a large pan over high heat until hot, brush with oil (to make sure the meat doesn’t stick). Working in 3 batches, cook the slices for 1-2 minutes on each side until they take a nice color. (Don’t cook the meat all at once because it will release its water & boil instead of sear)
- Return all the meat to the pan (with its juices), add the remaining tsp of allspice & toss altogether for about 2-3 minutes.
- Turn off heat, add the onion/sumac mixture & toss with the meat.
- Add the tomato & parsley before serving.
- Serve with chapati bread wraps & tahini.
- I use beef tenderloin to make shawerma as I believe it makes the whole dish juicier/tastier but if you are using beef escalope, follow the same steps exactly but when you return all the meat to the pan, cover the pan & leave it to cook on low heat for about 30 minutes or until the meat is tender.
- The beef cut used is tenderloin, in Arabic it is عرق فلتو.
- The allspice brand I use is Al Doha but you can use any brand you prefer.
- 2 cups all purpose flour
- 1 heaped tbsp powder milk
- 2 tbsp vegetable oil
- 3/4 cup hot water
- 1/2 tsp salt
- oil for brushing the pan
- In a bowl, combine the flour, powdered milk, salt & vegetable oil. Mix well.
- Add the water & using a spoon (not your hands as the water is hot) mix everything together until they form a dough (it will be sticky).
- Flour your work surface & start kneading the dough with your hands for 2-3 minutes; sprinkling the dough & surface with flour as needed until it becomes smooth, soft & not sticky (you will need about 2 – 2/12 tbsp flour more).
- Rub the dough with little oil, place it in the bowl & cover for 30 minutes.
- Divide the dough into 5 small balls. Flour the work surface & using a rolling pin, roll each ball into a circle about 1.5-2 mm thick.
- Heat a non stick pan over high heat until very hot. Brush with oil.
- Place one rolled chapati in the pan & lower the heat directly to medium. Leave it for about 30 seconds or until the bottom has very small light golden spots all over. Flip the chapati & bring the heat to high immediately. Leave it for about 20 seconds or until the bottom has nice big dark brown spots (check above photo). Flip the chapati once more; it will puff immediately. Once puffed, take it off heat (the bottom should get nice dark golden – maybe a little black – dark spots).
- Wrap the hot chapati in a towel until you finish cooking the other ones.
- Repeat the above heat technique with each chapati as this makes the bread puff.
- Keep the chapati wrapped in the towel until ready to serve.
- I use hot tap water not boiling water in the dough.
- Try to roll out the chapati evenly & not paper thin so that it puffs well.
- Rolling out the balls into circles at the beginning might be difficult so it can be any shape but it has to be smaller than your pan.
- Once you place the chapati in the pan, you will bring the heat down to medium then during the 2 flips, the heat will be on high.
- The above recipe works well with whole wheat flour.
- Chapati bread can be served with dips & stews or used to make wraps but not sandwiches. It is best to eat the chapati on the same day.