Crispy Beef Shawarma

Ingredients

• 2 lb ground beef, 80% lean and 20% fat
• 1 yellow onion (Medium; finely grated or minced, with excess liquid squeezed out)
• 0.25 cup whole-milk Greek yogurt
• 1 tbsp fresh garlic (Minced)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp allspice
• 1 tbsp smoked paprika (Powder)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 0.5 tsp black pepper
• 0.5 tsp cayenne or Aleppo pepper
• salt (To taste)
• 1 tsp sumac
• 2 tbsp fresh parsley
• oil for pan frying
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 1 tbsp fresh lemon juice (For the garlic sauce)
• 1 tbsp olive oil (For the garlic sauce)
• 2 cloves fresh garlic (Freshly grated; 2–3 cloves)
• 1 tsp garlic powder (For the garlic sauce)
• 2 red onions (Thinly sliced)
• 1 tsp lemon juice (For the sumac onions)
• 0.5 tsp sumac (For the sumac onions)
• 1 tsp parsley (For the sumac onions)
• 1 tbsp olive oil (For the sumac onions)
• 10 parchment paper sheets
• pita bread (For assembling the wraps)
• 2 tomatoes (Diced)
• French fries (For assembling the wraps)
• pickled cucumbers (For assembling and serving)
• oil for toasting the shawarma

Steps

1. 1

   Combine the ground beef, grated or minced yellow onion, Greek yogurt, fresh garlic, garlic powder, onion powder, allspice, smoked paprika, cumin, coriander, black pepper, cayenne or Aleppo pepper, sumac, parsley, and salt in a bowl. Mix thoroughly, cover, and refrigerate for at least 2 hours or overnight.

2. 2

   Whisk the mayonnaise, sour cream, salt, lemon juice, olive oil, freshly grated garlic, and garlic powder together until smooth. Refrigerate the garlic sauce until ready to use.

3. 3

   Toss the sliced red onions with lemon juice, olive oil, sumac, parsley, and salt. Let them sit for 20 minutes.

4. 4

   Place a portion of the chilled beef mixture between two sheets of parchment paper and roll it into a thin layer about ⅛ inch thick. Trim the layer to fit the skillet.

5. 5

   Heat a lightly oiled skillet over medium-high heat.

6. 6

   Remove the top parchment sheet. Place the beef layer in the skillet, then peel away the remaining parchment.

7. 7

   Cook the beef for 3–4 minutes per side, until browned and cooked through.

8. 8

   Slice the cooked beef into strips and return the strips to the skillet for 30–60 seconds, until the edges are crisp.

9. 9

   Spread garlic sauce over the pita bread. Add the crispy beef, diced tomatoes, sumac onions, pickled cucumbers, and French fries, then roll the shawarma tightly.

10. 10

    Lightly brush the wraps with oil and toast them in a skillet for 2–3 minutes per side, until golden and crispy.

11. 11

    Serve immediately with extra garlic sauce and pickles.

Notes

The source does not specify the quantity of pita bread, French fries, pickled cucumbers, or frying/toasting oil. It also does not specify the skillet size or the amount of beef used for each parchment-pressed portion.

Nutrition per serving

• main
• Middle Eastern
• shawarma
• beef
• wrap
• pan-fried
• crispy
• make-ahead