Sujuk Shawarma

Ingredients

• 2 lb 80/20 ground beef
• 2 cloves garlic (Grated)
• 0.25 cup hot pepper paste (Tomato paste may be substituted)
• 1 tbsp white vinegar
• 1 tbsp paprika
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp ground coriander and allspice (The source lists “coriander, all spice”; use a combined seasoning or divide the teaspoon between the two)
• 1 tsp fenugreek
• 0.5 tsp ground cloves (Optional)
• 0.5 tsp ground cumin
• 0.5 tsp ground cardamom
• 3 packets sazon seasoning (Or use any seasoning salt; approximately 27 g total)
• 4 pitas (Large)
• 1 cup garlic toum (For spreading; use more or less as desired)
• 1 cup pickles (Wild cucumber pickles if available; sliced or chopped)
• 2 tomatoes (Sliced; approximately medium tomatoes)

Steps

1. 1

   Preheat the oven to 415°F (213°C). Line one or two baking sheets with parchment paper.

2. 2

   Place the ground beef in a large bowl. Add the grated garlic, hot pepper paste or tomato paste, white vinegar, paprika, garlic powder, black pepper, coriander and allspice, fenugreek, optional cloves, cumin, cardamom, and sazon. Wear a food-safe glove if desired, then mix thoroughly until the seasonings are evenly distributed throughout the beef.

3. 3

   Lay a sheet of parchment paper on the work surface. Divide the seasoned beef into approximately four portions, about 1/2 pound each. Place one portion on the lower third of the parchment.

4. 4

   Cover the beef with a second sheet of parchment. Press and spread it into a very thin, even layer, roughly the size of a large pita. Repeat with the remaining beef and parchment.

5. 5

   Transfer the parchment-covered beef sheets to the prepared baking sheets. Bake at 415°F (213°C) for about 10 minutes, until the beef is cooked through and lightly browned. Avoid overbaking, since the thin sheets cook quickly.

6. 6

   Remove the beef from the oven and let it cool briefly until it is safe to handle. Tear the cooked sheets into irregular bite-size pieces to mimic shaved or skewer-style sujuk.

7. 7

   Prepare the sandwich fillings by splitting the pitas and arranging the garlic toum, pickles, and sliced tomatoes so they are ready for assembly.

8. 8

   Place each pita smooth-side down. Spread garlic toum over the inside, then add pickles and tomatoes.

9. 9

   Add the torn sujuk beef pieces to each pita. Fold and tightly wrap the pita around the filling.

10. 10

    Heat a flat-top griddle or skillet over medium-high heat. Place each wrap seam-side down and toast until the seam is sealed and the pita is lightly crisp and golden, about 1–2 minutes per side. Serve hot.

Notes

The source specifies 4 large sandwiches. The transcript recommends using 80/20 ground beef, spreading the meat very thinly between parchment, and using wild cucumber pickles if available. Handle the baked beef promptly and ensure it reaches a safe internal temperature of 160°F (71°C).

Nutrition per serving

• main
• sandwich
• Lebanese-inspired
• Middle Eastern
• baked
• beef
• spicy
• street food