Ingrebients
- 2 pounds beef (prime rib is best)
- 1 cup yogurt (plain)
- 1/4 cup vinegar
- 2 cloves garlic (crushed)
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 cardamom pods
- 1 teaspoon allspice
- 2 tablespoons lemon juice (from 1 lemon)
- For the Sauce:
- 1 cup tahini
- 2 cloves garlic (crushed)
- 1/4 cup lemon juice
- 2 tablespoons yogurt
- For the Filling:
- 8 loaves pita bread (or 4 large)
- 1 cucumber (thinly sliced)
- 1 onion (thinly sliced)
- 1/2 teaspoon sumac
- 1 to 2 tomatoes (thinly sliced)
- 1/2 cup parsley (finely chopped)
- Optional: pickle slices
How to Make It
- Combine all ingredients except for beef, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
- Add beef, cover and refrigerate at least 8 hours, preferably overnight.
- In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook! If beef becomes a little dry, add a few tablespoons of water throughout cooking duration.
- While beef is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
- Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
- When the beef is done, you can shred it, slice it, or leave into large pieces. As long as it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
Prepare the Pita
Place enough beef on pita to cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.