How to Make Beef Shawarma Skewers

Ingredients

• 1½ kg shawarma beef, large slices
• 1 large lemon
• 1 onion
• 1 tomato
• Marinade:
• 1/2 cup yogurt
• 1/4 cup oil
• 1/4 cup vinegar
• 1/2 cup water
• 1 tsp black pepper
• 1 tsp seven-spice (baharat)
• 1 tsp shawarma seasoning
• Salt to taste

Method

1. Season the large shawarma meat slices with the marinade, mix well, and let them marinate for at least 3 hours.
   Timers: 180 min
2. After the time has passed, drain the meat from the marinade. Prepare two wooden grilling skewers and, on each skewer, place half of a large lemon at the bottom (with the cut side down) to form a base for the skewer.
3. Begin threading the meat slices onto the skewers, leaving a 5 cm gap between the two wooden skewers.
4. Thread all the slices, stacking them on top of each other until all the meat is used.
5. Thread the onion and the tomato on top of the layers of meat.
6. Line a baking tray with aluminum foil and place the shawarma skewer(s) inside.
7. Place the tray in a preheated oven at 200°C and set it on the rack.
8. Leave it for about 40 minutes, monitoring it and turning if the skewer is placed across rather than lengthwise.
   Timers: 40 min
9. After the time, remove the skewer from the oven and slice off the meat that is cooked and browned on the outside. Return the skewer to the oven to finish cooking. Repeat this process until all the meat is cooked and browned — whenever the outer layer browns, remove the skewer, slice off the cooked meat, then return the skewer to the oven.
10. Serve the shawarma with tartar sauce, pickles, and a parsley-and-onion salad sprinkled with sumac.
11. This delicious beef shawarma skewer recipe comes from a friend and chef on Shu Tabkhin Al-Yawm
12. Amir Youssef
13. Click his name to see all his delicious recipes on his profile page
14. For more of Amir's great recipes, see Stuffed and Roasted Chicken in the Oven
15. Steak and Potatoes — for Amir's method, click the link