Beef Shawarma

Directions

1. 1

   First, let’s make the beef marinade. Grate the onion and drain the juice.

2. 2

   In a bowl, mix the onion juice, Greek yogurt, minced or grated garlic, all the seasonings, olive oil, balsamic vinegar, and the juice of half a lemon.

3. 3

   Add the steak strips and mix well with your hands for a good 2-3 minutes until everything is combined.

4. 4

   Cover with plastic wrap and put it in the fridge for at least an hour.

5. 5

   While you’re waiting, put the sliced onion in a small bowl.

6. 6

   Add the vinegar, water, and honey, mix well, and cover.

7. 7

   Heat a grill pan on high heat.

8. 8

   Add some of the marinated steak strips (don’t overcrowd the pan) and grill for 2-3 minutes, stirring often.

9. 9

   Do this for the rest of the steak strips.

10. 10

    In a small bowl, mix the tahini, vinegar, cumin, and salt.

11. 11

    Then, add the water and mix until you get a creamy, slightly runny consistency (like a dipping sauce).

12. 12

    Drain the pickled onions and add the chopped parsley.

13. 13

    Mix well with your hands for a few seconds.

14. 14

    Grab your wrap, add the cooked steak, sliced tomatoes, pickled onions, tahini sauce, some pomegranate molasses, and a sprinkle of sumac.

15. 15

    Heat a pan, drizzle some olive oil, and add the shawarma wraps to the pan.

16. 16

    Grill them on each side until they’re golden brown.