Best 4 Spinning Grillers Beef And Lamb Shawarma Recipes

BEEF SHAWARMA RECIPE

Steps:

• In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
• Using a chef's knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
• Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
• Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
• While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
• Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!

BEEF AND LAMB SHAWARMA

Steps:

• Using your chef's knife, finely mince the grated onion. Press the grated onion against a sieve or in a cheesecloth to remove moisture. Combine garlic, salt, spices, onion, and meats. Chop it all together with your chef's knife on a large board - you're looking for a fine paste - then knead with your hands until it's good and sticky. If you'd rather not enjoy that unique experience, process the lot in your food processor for about a minute, scraping down the sides of the bowl as necessary. Preheat the oven to 325 degrees Fahrenheit. Find something heavy and oven-proof (like a cast-iron pan) you can use to weigh down your second loaf pan. Boil a tea kettle of water. Place the meat mixture into one loaf pan, making sure to press into the sides of the pan. Put the loaf pan inside a roasting pan and pour boiling water into the roasting pan about up the the level of the meat in the loaf pan. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees Fahrenheit. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and nest the second, reserved loaf pan on the surface of the meat. Add your heavy object and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on the flatbread of your choice with hot sauce, sliced onion, tahini, yogurt, lettuce, tomato, or whatever suits your taste.

SPINNING GRILLERS- BEEF AND LAMB SHAWARMA

Steps:

• Combine all of the ingredients with the meat and let it sit in the fridge for at least 45minutes. It is best to marinate overnight.
• If you have a Vertical Broiler such as Spinning Grillers you can follow the following:.
• How to assemble the tower of meat?.
• Begin with the longer piece of meat on the bottom of the tower and start assembling the next pieces in a criss-cross manner. You can layer pieces of meat on top of each other without having to insert them through the spit. Some recipes include a layer of fat in between the stacks of meat. The purpose of adding this layer is to keep the mea moist. Place a tomato or onion on top of the tower and you are ready to grill it.
• If you do not have Shawarma Machine, you can use your grill to sear and cook the meat, then slice thin and serve.

CHICKEN SHAWARMA RECIPE

Steps:

• Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).
• Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
• In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
• While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
• Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add any other filling ingredients in a large bowl and combine well.
• When the chicken is done, you can shred it, slice it, or leave into large pieces. Just make sure it is thinly cut.
• Spread each half pita with hummus.
• Place enough chicken on pita that cover 1/4 of the loaf.
• Add veggies and pour on sauce.
• Roll like a soft taco or burrito and you have shawarma!
• You can also stuff the pocket of the pita if you prefer. I prefer to roll large pitas and stuff the smaller ones.
• ****Cooking time does not include refrigerating overnight****.