The Lebanese Plate’s ‘not just’ a beef shawarma
1kg beef rump steaks (cut into thin strips)
3 tsp shawarma spices Juice of 1 lemon
1 tsp mastic (finely ground) 1 tsp mild English mustard 1 tbsp whole egg mayonnaise 2 tbsp red wine vinegar
1 bay leaf
1⁄2 tsp salt
1 tbsp olive oil
1 brown onion
1⁄2 red capsicum
Lebanese or pita bread, lettuce, cherry tomato, chopped parsley, sumac tahini yoghurt sauce, pickles (cucumbers, turnips)
Place beef rump strips into a large bowl. Add the spices, lemon juice, ground mastic, salt, bay leaf, mustard, mayonnaise and vinegar to bowl. Mix these ingredients well, completely coating the beef. Cover bowl and marinate overnight in the fridge for at least 10 hours, preferably 24 hours.
When ready to cook, use oil spray to spray a thick, heavy-based grill. Heat grill to high heat. Once hot, reduce heat to medium-high and grill the marinated shawarma strips in batches. Do not overcrowd the grill and try not to overlap strips. Strips only need to be grilled for 1–2 minutes on each side until they change in colour. Remove from heat, set aside and keep warm.
Cut brown onion into thin wedges. Using the same grill add half the olive oil and grill onion slices until soft and golden brown. Remove from heat, set aside.
Deseed and cut capsicum into thin strips. Add remaining olive oil and grill the capsicum slices for 3–4 minutes until they begin to soften and are lightly charred.
In a serving bowl or platter, add cooked beef, toss through onion and capsicum and serve immediately. Place cooked shawarma in Lebanese bread (or large pita bread) along the diameter; add lettuce, fresh tomatoes, pickles, sumac yoghurt and fresh parsley. Roll and enjoy … or make shawarma bowls by replacing bread with hot chips.