Beef Shawarma (Senegalese Style)
Ingredients
- Meat and Marinade:
- 500 g beef (cut into thin strips).
- Marinade: Garlic, ginger, vinegar (or lemon juice), black pepper, cumin, broth and a little oil.
- White Sauce (Cream):
- Mayonnaise.
- Plain yogurt or Greek yogurt (for creaminess).
- Garlic (crushed).
- A squeeze of lemon.
- The Garnish:
- Lebanese bread (Pita).
- Tomatoes (cut into slices).
- Onions (finely sliced).
- Parsley (chopped).
- Fries (optional, but very common in Senegalese shawarma).
- For cooking:
- A little oil.
Instructions
1. Marinate the beef In a bowl, mix the beef strips with the garlic, ginger, vinegar and spices. Marinate for at least 30 minutes (the longer the better) to tenderize the meat.
2. Cook the meat Heat a small amount of oil in a frying pan over high heat. Add the beef and sauté until the liquid has evaporated and the meat is nicely browned and cooked. Reserve.
3. Prepare the white sauce In a small bowl, whisk together the mayonnaise, yogurt, crushed garlic and lemon juice until smooth. This is the “secret” to a very soft shawarma.
4. Prepare the vegetables Cut your tomatoes and onions. If using fries, fry them now so they are hot and crispy.
5. Assemble the shawarma
- Open a pita bread (or lay it flat).
- Spread a generous amount of white sauce in the center.
- Add a portion of cooked beef.
- Garnish with the tomato slices, onions, parsley and a few fries.
- Add a little more sauce on top if you like.
6. Roll and toast Roll the bread tightly to form a cylinder. To give a professional touch, place the roll in a dry pan or panini press for 1-2 minutes until the bread is lightly crisp and golden brown.