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Ingredients
- 1 tbsp shawarma spice mix (see Note)
- 2 garlic cloves, crushed
- 125 ml (1/2 cup) non-alcoholic red wine (see Note)
- 2 tbsp olive oil
- 60 ml (1/4 cup) white vinegar
- 800 g beef or veal rump, thinly sliced
- 4 large iceberg lettuce leaves, shredded
- 1 large tomato, cut into thin wedges
- 6 large Lebanese breads
- 1 small red onion, cut into thin wedges
- pickled turnips (see Note), to serve
- 140 g (1/2 cup) tahini
- 60 ml (1/4 cup) white vinegar
- 1 garlic clove, crushed
Details
Servings 4
Preparation time 30mins
Cooking time 50mins
Adapted from sbs.com.au
Preparation
Step 1
Marinating time: overnight
Combine spice mix, garlic, wine, oil and vinegar in a glass or ceramic bowl. Add beef and toss to coat. Season with salt and pepper. Cover and refrigerate overnight to marinate.
Heat a large frying pan over high heat. Add marinated meat, and cook, stirring occasionally, for 20 minutes or until liquid has evaporated and meat starts to brown. Keep warm.
Divide lettuce, tomato and beef mixture among breads. Drizzle with tahini sauce and top with onion and turnips. Wrap and serve.
Notes
• Shawarma spice mix is from Lebanese food shops and Lebanese butchers. You can make your own by combining 2 tsp each ground cumin, allspice and sweet paprika, 1 tsp each dried oregano, ground cloves, ground ginger and salt, ½ tsp each ground turmeric, ground cinnamon and ground cardamom, and ¼ tsp black pepper. Store in an airtight jar in a cool, dark place for up to 6 months. Makes ¼ cup.
• Non-alcoholic red wine is available from supermarkets and Halal food shops.
• Pickled turnips are available from Middle Eastern food shops.
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