Sheet-pan beef shawarma — a perfectly made, irresistibly delicious recipe

Shawarma:

1 kg veal (steak), sliced into thin, long strips

2 onions

2 tomatoes

1/2 tbsp salt

1 cup plain yogurt

1/4 cup olive oil

1/2 tbsp paprika

1/2 tbsp ground black pepper

1/2 tbsp sweet baharat (warm spice blend)

1/2 tbsp ground cinnamon

1/4 tbsp ground cardamom

1/4 cup grape or apple vinegar

Accompanying salad:

4 pickled cucumbers (gherkins)

1 tomato

1/2 red bell pepper

1/2 bunch parsley

Mint leaves

1 red onion

2 tbsp olive oil

a pinch of salt

1 tbsp sumac

2 tbsp lemon juice

Tarator (tahini) sauce:

1 cup tahini

a pinch of salt

1 clove garlic, crushed

1/4 cup lemon juice

1 cup cold water

In a bowl, mix the yogurt with the spices, salt, vinegar and oil well to prepare the shawarma marinade. Add the sliced meat (or the cut piece) to the mixture.
Cut each onion and tomato into 4 parts and add them to the mixture. Mix well and cover the bowl.
Refrigerate the mixture overnight or for at least 2 hours.
Pour the meat mixture into an ovenproof pan with a lid and bake for half an hour at medium temperature.
Prepare the accompanying salad: cut the onions, pepper, tomatoes and pickles into long, thin slices, and coarsely chop the parsley and mint.
Season the vegetables with salt, lemon juice, olive oil and sumac, then toss.
For the tarator sauce: whisk the tahini with lemon, garlic and salt using a fork. Then add the cold water and stir well until you have a smooth sauce.
Chill the tarator sauce in the refrigerator until serving.
Serve the sheet-pan beef shawarma with saj flatbread, tarator, the parsley salad and fries.

Sheet-pan beef shawarma from a friend and site cook:

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Sheet-Pan Beef Shawarma

Prep checklist