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Beef Shawarma with Argentine Beef

 

 

INGREDIENTS:

Choose your beef:

  • 800g sliced heart of rump

Marinade: The Key to the Flavor

  • 200g plain yogurt

  • Juice of 1 large lemon

  • 4 garlic cloves, minced

  • 1 tsp each: cumin, paprika, turmeric, cinnamon, ground cardamom (if available), and black pepper

  • 1/2 tsp ground cloves

  • Salt, to taste

  • Optional for some heat: crushed red pepper or cayenne pepper

HOW TO:

Preparation:
- Prepare the beef: Cut the sliced heart of rump into pieces suitable for skewers, if needed.
- Marinate: Mix all the marinade ingredients together, then add the beef and toss until well coated. Refrigerate for 2–4 hours, or ideally overnight. The yogurt helps make the beef extra tender.
- Cook: Thread the beef onto skewers and cook over a charcoal grill or in the oven for about 5 minutes per side.

To Assemble the Shawarma:
Bread:
- Large pita bread or tortillas.

Sauce:
- 1 tbsp tahini
- 2 tbsp yogurt
- 1 garlic clove, grated
- Lemon juice
- Grated cucumber
- Salt, to taste

Mix everything together until well combined.

Toppings:
- Tomato wedges
- Cucumber
- Red onion with parsley
- Optional: French fries

Assembly:
Warm the bread, spread on the sauce, then add the nicely browned beef, vegetables, and more sauce on top. Roll it up tightly and toast it on a griddle or skillet for about 1 minute.