Crispy Beef Shawarma

Ingredients

• 2 lb beef ribeye, thinly sliced
• salt (To taste, for the beef marinade)
• 1 tsp black pepper (For the beef marinade)
• 0.5 tsp red chili powder (For the beef marinade)
• 1 tbsp smoked paprika powder (For the beef marinade)
• 1 tbsp garlic powder (For the beef marinade)
• 1 tsp cumin powder (For the beef marinade)
• 1 tsp onion powder (For the beef marinade)
• 0.5 tsp coriander powder (For the beef marinade)
• 1 tbsp lemon juice (For the beef marinade)
• 1 yellow onion, thinly sliced (For the beef marinade)
• 1 tbsp garlic, freshly minced (For the beef marinade)
• 1 tbsp pomegranate molasses (For the beef marinade)
• 2 tbsp oil (For marinating the beef; additional oil is needed for cooking the beef)
• oil (Additional oil for cooking the beef)
• 0.5 cup oil (For the shawarma glaze)
• 1 tbsp red pepper paste or tomato paste (For the shawarma glaze)
• 1 tbsp sumac (For the shawarma glaze)
• salt (A pinch, for the shawarma glaze)
• 2 tbsp pomegranate molasses (For the shawarma glaze)
• 1 red onion, thinly sliced (For the sumac onion)
• lemon juice (A squeeze, for the sumac onion)
• 1 tsp sumac (For the sumac onion)
• 1 tbsp parsley, freshly chopped (For the sumac onion)
• salt (To taste, for the sumac onion)
• 1 tbsp oil (For the sumac onion)
• 0.5 cup mayonnaise (For the garlic sauce)
• 3 tbsp sour cream (For the garlic sauce)
• 1 tbsp garlic powder (For the garlic sauce)
• salt (To taste, for the garlic sauce)
• 0.5 tsp black pepper (For the garlic sauce)
• 1 tbsp lemon juice (For the garlic sauce)
• water (A splash, to thin the garlic sauce)
• 6 thin pita bread (For assembly)
• 1 cup tomato, seeded and diced (For assembly)
• French fries (For assembly and serving; quantity not specified)

Steps

1. 1

   Place the thinly sliced ribeye and sliced yellow onion in a bowl. Add salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin powder, coriander powder, and onion powder.

2. 2

   Add the lemon juice, pomegranate molasses, freshly minced garlic, and 2 tablespoons oil. Mix thoroughly until the beef is evenly coated.

3. 3

   Cover the bowl and marinate the beef for at least 2 hours or overnight.

4. 4

   Make the shawarma glaze by mixing the oil, red pepper paste or tomato paste, sumac, a pinch of salt, and pomegranate molasses in a small bowl. Set aside.

5. 5

   Prepare the sumac onions by tossing the sliced red onion with a squeeze of lemon juice, sumac, chopped parsley, salt, and oil. Set aside.

6. 6

   Make the garlic sauce by combining the mayonnaise, sour cream, lemon juice, salt, black pepper, and garlic powder in a bowl.

7. 7

   Add a splash of water to the garlic sauce and mix until smooth.

8. 8

   Heat oil in a skillet over medium-high heat.

9. 9

   Cook the marinated beef in batches for 8–10 minutes, until browned, slightly charred, and cooked through.

10. 10

    Spread garlic sauce over each pita bread.

11. 11

    Add the cooked beef, sumac onions, French fries, and diced tomatoes to the pita.

12. 12

    Roll each pita tightly and toast for 1–2 minutes per side.

13. 13

    Brush the toasted wraps with the shawarma glaze and cook until golden and crispy.

14. 14

    Serve the crispy shawarma warm with extra garlic sauce and fries.

Notes

The source does not specify the quantity of additional cooking oil or French fries, nor the exact amount of lemon juice and water used in several components. Marinating may be done for at least 2 hours or overnight.

Nutrition per serving

• main
• Middle Eastern
• beef
• shawarma
• wrap
• skillet
• crispy
• spicy