Beef and Chicken Shawarma

Ingredients

• Chicken Shawarma
• Boneless, skinless chicken, thinly sliced
• 1/2 cup plain yogurt (labneh-style or regular)
• 2 tablespoons mustard
• Juice of 1 lemon
• 1/4 cup vinegar
• 1 teaspoon ground cumin
• 1 tablespoon baharat (seven-spice)
• 4–5 garlic cloves, crushed
• Salt
• A pinch of black pepper
• 1/4 cup oil
• Beef Shawarma
• Beef suitable for shawarma, thinly sliced
• 4 garlic cloves, crushed
• Salt and pepper to taste
• Tarator (tahini) sauce for the beef:
• 2 tablespoons tahini
• 1/4 cup water
• For wrapping the shawarma:
• Arabic flatbread, tortilla, or shawarma bread
• French fries or fried potato strips
• Pickles
• Beef and Chicken Shawarma recipe from a friend and chef on Shou Tabkhin Today:
• رسمية مجذوب
• Click the name رسمية to visit her page on our site and enjoy her delicious recipes
• For more of Rasmiya’s tasty recipes, here’s the link: الرز الصيني مع فيليه السمك
• To make steak and vegetables by Rasmiya, here’s the link ستيك مع الخضار
• To make the garlic sauce that accompanies the chicken shawarma, here’s the link صلصة الثوم

Method

1. Prepare the chicken shawarma: mix the chicken slices with the remaining chicken ingredients and marinate for at least 6 hours or overnight.
   Timers: 360 min
2. Place the chicken in a baking tray, cover well, and roast at 190°C (375°F) for about 1 hour or longer until fully cooked. Alternatively, cook the chicken in a skillet, turning occasionally until done.
   Timers: 60 min
3. Prepare the beef shawarma: mix the beef slices with the remaining beef ingredients and let them marinate for some time so the meat becomes tender and absorbs the seasoning.
4. Place the beef in a baking tray, cover well, and bake at 190°C until cooked, or cook in a skillet, turning until the beef pieces are done.
5. After the beef is cooked, mix the tahini with the water and lemon juice until smooth to make the tarator (tahini sauce). Add this sauce to the beef and toss well.
6. Assemble the sandwiches: place a little beef or chicken shawarma on a flatbread with fried potatoes and pickles (you can use a tortilla), then roll the bread into a long wrap.
7. Toast the sandwiches in a skillet or on a grill.
8. Serve the garlic sauce with the chicken shawarma.