BEEF SHAWARMA
INGREDIENTS
5 KG BEEF TOPSIDE
700 GR BEEF FAT FROM TRIMMING
200 GR CHOPPED ONIONS
300 GR SLICED LEMON WITH SKIN
500 ML RED VINEGAR
80 GR SALT
80 GR SHAWARMA SEASONING
20 GR GARLIC PASTE
3 PCS BAY LEAVES
METHOD OF PREPARATION
WIX WELL ALL INGREDIENTS, EXCEPT THE MEAT AND THE FAT.
MARINATE THE MEAT AND THE FAT FOR AT LEAST 36 HOURS.
PLACE MEAT AND FAT LAYER BY LAYER ON A SHAWARMA SKEWER
IN THE SHAPE OF A UPSIDE DOWN PYRAMIDE.
SERVE WITH SMALL FLOUR TORTILLAS OR ARABIC BREAD
MINT YOGHURT OR TARATOUR SAUCE
ONION, TOMATO AND PARSLEY SALAD.
