Beef Shawarma (4)

This Syrian dish is delicious served rolled up in a flatbread with Biwaz. It’s from ” Sumac” by Anas Alassi.

Beef Shawarma (4)
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Beef Shawarma (4)
Print Recipe
  1. In a large bowl knead the steak with the kiwi fruit and half of the lemon juice for 2 minutes to tenderise the meat. Add the remaining ingredients and continue kneading the mixture until the meat is evenly coated with the marinade.
  2. Cover and refrigerate for at least three hours and ideally overnight to let the flavours develop.
  3. Heat the oven to 200 C, 180 Fan. Spread the beef and its marinade evenly on a baking tray and bake for 15-20 minutes . The meat should have the start of a crispy coating but still be juicy.
  4. To serve, fill a flatbread with some meat, fresh tomato and biwaz salad. Finish with a generous dollop of Tarator on top.
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