The Le­banese Plate’s ‘not just’ a beef shawarma

Maroochy Weekly - - LIFE | TASTE -



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.

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