Shawarma is the ultimate on-the-go meal with thinly-sliced meat wrapped in pita bread with veggies and tahini sauce added.
2.2 pounds tenderloin beef meat, cut in strips
1 tablespoon cinnamon
1 tablespoon dried thyme
1/4 cup grape vinegar
1/4 cup ketchup
1/4 cup extra virgin olive oil
2 large onions, chopped
1 garlic clove, crushed
1/4 cup tahini (sesame paste)
1/4 cup lemon juice
1/2 cup water
Salt to taste
2 tablespoons parsley, chopped
1 onion, chopped
2 tomatoes, diced
1 tablespoon sumac
Salt and pepper, to taste
Recipe and photo courtesy of Al Wadi Al Akhdar
Wanda says: This recipe is missing the oven temperature. Also the Active and total times do not account for the time spent in marinading the meat. What the heck does “active” mean in cooking terms anyway? I think another term might make more sense.
Hannah-Oldways says: Thanks for catching that, Wanda! We recommend cooking at about 400 degrees, until the meat is done and cooked to your preference! The time spent marinating is flexible and will vary, so it is not accounted for in the total time. “Active time” refers to the time you are actively cooking or preparing ingredients (rather than waiting for something to cook or marinate) We hope this helps. Happy cooking!
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