Ingredients

• 2 lbs of fatty beef cuts (roast cut/steak cuts/butter steak...)
• 5 cloves of garlic
• ½ cup of freshly squeezed lemon juice
• ¼ cup of apple cider vinegar
• ¼ cup of olive oil
• 1 teaspoon cloves
• 1 teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon caraway
• ½ teaspoon cardamon
• ½ teaspoon of oregano or thyme
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon crushed peppercorn
• ¼ teaspoon of cayenne pepper
• ¼ teaspoon ground ginger
• 2 teaspoons of Tahini paste
• 1 cup of freshly squeezed Lemon Juice
• 3 gloves of garlic, crushed
• a dash of Salt
• ½ cup of finely cut Italian parsley
• Grilled tomatoes
• French fries
• Pita bread

Directions

• 1. Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.
• 2. Cut the beef into chunks of 4 inches long by no more than ⅔ inch in thickness.
• 3. In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.
• 4. Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat.
• 5. Once cooked, shred the meat on a cutting board and serve hot.
• 6. Lay the shawarma chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.
• 7. Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.
• 8. In a small bowl, whisk the the Tahini paste, crushed garlic, lemon juice and salt until you turn the paste into a sauce.
• 9. Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley.
• 10. Roll and enjoy.

Photos