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Shawarma (Lebanese-Style Meat Kabab)
Great Dish, Best Kabab Ever!!
1-1.5 kg beef
1 small cup arabic
coffee cup (Lebanese measurements now)of vineger
2 cloves of garlic
Half a lemon
All spice
black pepper
shawarma spice-If you don't have any the all-spice will do the job you can use both at the same time.
Two seeds of 'hail'-you know the stuff you put in coffee and tea


1. Slice the meat very thin but not too small in size.
2. Add a little bit of salt.
3. Add a little more salt, the two garlic, then proceed to crush them until the garlic is meshed really good.
4. Add the lemon juice, the vinegar, the all spice, the shawarma spice, black pepper, with the garlic/salt mixture and mix very well in a separate bowl.
5. Pour the sauce on the the meat and mix well.
6. Cover the meat well and allow to marinade for 8 hours or overnight.
7. Cover the meat well in a pot or in a saucepan and either cook on the stove or in the oven for approx. 45 minutes. After 30 minutes, keep checking to make sure they are not being overcooked. Keep the heat on a little below medium. Do NOT drain sauce before cooking!

Besides meat you will need parsley and onions. The onions should be sliced and mixed with 'soumac'. I don't know what this is called in English, it is a spice that is red and very sour you can also add tomatoes if you want, or pickles.
Anyhow you add the meat, the taratour sauce, the parsley, and onions to a big piece of pita bread and proceed to role it into a magnificent delicious sandwich!!

Make some taratour sauce on the side-
3 Tbls. Tahini
1 clove Garlic
Half lemon
1 glass Water
Add these together in moderate amounts. The measurements, are a matter of taste!

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Preparation Time: Serves: 6
Recipe Origin: Lebanon
Submitted by:

United Kingdom
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