Smoked Beef Shawarma in Tortilla Cones

Ingredients

• 500 grams or 1/2 kilogram beef fillet, sliced
• Shawarma marinade:
• 1 lemon, cut into slices with the peel
• 1/2 orange, cut into slices with the peel
• 2 teaspoons white vinegar
• 3 tablespoons yogurt
• Salt and black pepper (salt is added after the meat is cooked)
• 1/2 teaspoon seven-spice mix or shawarma spice
• 1 onion, cut into wedges
• 1/4 teaspoon ground cardamom (optional)
• 2 tablespoons vegetable oil for sauteing the shawarma
• Tortilla:
• Tortilla bread – quantity as needed
• Sumac
• Hot melted cheese
• Olive oil for brushing the outside
• Onion or parsley salad:
• Finely chopped parsley
• Onion wedges
• Salt
• Tahini sauce:
• 3 tablespoons tahini
• 3 tablespoons lemon juice
• 3 tablespoons yogurt
• 1 tablespoon mayonnaise
• Crushed garlic clove or garlic seasoning
• To make the tahini (tarator) sauce:
• To make the parsley salad:
• What do you think about making tortilla bread at home instead of buying it ready-made?! Here is the link: Tortilla Bread

Method

1. Slice the shawarma beef into long, thin strips.
2. Place the beef strips in a shallow dish or Pyrex tray, add the lemon and orange slices and rub the meat with the citrus, squeezing the lemon and orange slices as you go.
3. Add the spices, vinegar, yogurt and onion wedges, mix well, then let the beef marinate for about 4 hours minimum.
   Timers: 240 min
4. After marinating, heat a suitable wide frying pan over high heat with the vegetable oil. Remove the lemon and orange pieces before adding the beef strips to the pan and sauté until cooked through. Add salt after the meat is cooked.
5. When you turn off the heat, make a small well in the center of the pan on top of the meat and place a piece of aluminum foil there. Put a lit charcoal on the foil, pour a little oil onto the charcoal, then immediately cover the pan.
6. Leave the lid on for about 5 to 10 minutes to allow the meat to take on a smoky flavor.
   Timers: 10 min
7. Start preparing the tortilla cones, the tarator (tahini sauce) and the parsley salad. Slice a few tomatoes — these are all served with the shawarma.
8. Cut each tortilla into four quarters to make 4 quarter-circle pieces from each tortilla. Roll each piece into a cone and seal the tip with hot melted liquid cheese. Brush the outside of each cone with olive oil and sprinkle with sumac, then place them on a baking tray and bake in a preheated oven for 5 minutes.
   Timers: 5 min
9. When the tortilla cones are toasted, fill them with the smoked beef shawarma, tomato slices and parsley salad, then drizzle tarator over the filling. You can also serve fries on the side.
10. Serve the smoked beef shawarma in tortilla cones immediately.
11. Mix the tahini with the remaining ingredients and whisk well.
12. Combine the chopped parsley, onion wedges, sumac and salt and mix.