{"id":3997,"date":"2024-08-15T16:50:18","date_gmt":"2024-08-15T16:50:18","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=3997"},"modified":"2024-11-18T22:01:13","modified_gmt":"2024-11-18T22:01:13","slug":"lebanese-beef-shawarma","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/lebanese-beef-shawarma\/","title":{"rendered":"Lebanese Beef Shawarma"},"content":{"rendered":"
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It is hard to beat the taste of a Lebanese or Middle Eastern Beef Shawarma; this recipe is easy to make even without a vertical gas roaster. Try this version and I think you’ll be as obsessed with it as I am.<\/p>\r\n<\/blockquote>\r\n

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What is meat shawarma?<\/h3>\r\n

Shawarma is a popular street food from Lebanon and the Middle East, made with marinated cuts of highly seasoned meat, tightly stacked into a thick skewer and slowly roasted against a gas roaster where the cooked meat is basted in its own fat, resulting in juicy meat cuts with caramelized edges that are shaved with a sharp knife and wrapped in a sandwich. Shawarma is an Arabic word thought to take its name from the Turkish, \u00e7ervirmek, meaning to rotate or spit-roast.<\/p>\r\n

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A homemade version!<\/h3>\r\n

If you\u2019re looking for a winning way to make a homemade meat shawarma, this keeper of a recipe gives the meat the treatment needed. After marinating in oil, lemon juice, orange juice, vinegar and a warm blend of spices, the meat is braised with whole tomatoes, then piled on a plate with a mix of chopped parsley, sliced onions and pickles and drizzled with a citrus tahini sauce (taratour) made of tahini, lemon juice and garlic\u00a0 and served with warm pita.<\/p>\r\n

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My least favorite thing of cooking is cleaning up, if you are anything like me, I assume this one-pot wonder will be the only weeknight shawarma you want to make from now. First, marinate the meat for a minimum of 1 hour to a maximum of 8 hours, then cook in a pot for 4 hours over very low heat and while it simmers, prepare the lemon tahini sauce (taratour) and cut the veggies and load up your table with all of the desired accompaniments like chopped parsley, onion slices, radishes and pickles; carry the hot-off-the-stove pot to the table for family-style serving. Shawarma wraps are always a hit in our house for a casual dinner where everyone loves to build their wrap with the toppings they love.<\/p>\r\n

It takes time, I admit, but this technique guarantees a nicely seasoned and evenly done meat. The slow cooking technique with time and low heat helps transform meat from tough to tender. You don\u2019t need any liquid at all other than the marinade. Marinating the meat allows flavor to evenly coat the surface, and cooking slow and low make the meat tender and juicy.<\/p>\r\n

How to make meat shawarma?<\/h3>\r\n