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Levantine Beef Shawarma

Beef slices in rich baharat, with lamb fat for basting — faithful to the Levantine original.

Total time: 65 minMedium
Servings
6

Ingredients

  • Striploin/sirloin800 g
  • Lamb fat150 g
  • Baharat3 tbsp
  • Black pepper1 tsp
  • Cumin1 tsp
  • Cinnamon0.5 tsp
  • Garlic8 cloves
  • Apple cider vinegar3 tbsp
  • Oil3 tbsp
  • Salt1.5 tsp

Preparation steps

  1. 1
    Illustration: mixing the meat with spices and marinade

    Slice and layer

    Slice thin, marinate 12–24 hours, arrange alternating layers with lamb fat.

  2. 2
    Illustration: stacking the meat layers on the skewer

    Roasting

    Roast stacked in a 230°C oven about 25 minutes, or in a pan in batches.

  3. 3
    Illustration: slicing the meat into thin strips

    Slice and serve

    Slice the top layer and serve with tahini, sumac onion and pita.

Tips

  • Lamb fat is the secret of flavor — without it you get a thin version.

Common mistakes

  • Too-lean meat without fat dries quickly.
Allergens: gluten

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FAQ

How long does it take to make Levantine Beef Shawarma?

65 minutes.

What meat is used in Levantine Beef Shawarma?

beef

How many servings does the recipe make?

6 servings