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Shawarma meat


a kilo of meat from calves or face Alfajzh sliced a thickness of 1 cm
Half a cup of white vinegar
2/ tablets large onions sliced
2/ tablets pepper turkey sliced
a tablespoon of thyme
salt and pepper
a pinch of cinnamon
slices of twist Aladana
minced parsley

  steaks are soaked in vinegar with the addition of onions and peppers and all the spices and leave at least two hours, preferably in the refrigerator the night before complete.
  bowl placed on the fire with a large spoon and leave oil Ki heats well and then steaks and sliced twist placed with continued stirring.
  add a little water and cover until the meat sits.
  raises the meat from the fire after completing the nonself and garnish with parsley