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the modus operandi of shawarma meat

1/4 teaspoon ground cinnamon
1/2 teaspoon dried ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon Hill (Hbhan) grinded
1/2 teaspoon ground spices
2teaspoon garlic, minced fine
2 small spoon sauce (paste) tomatoes
3tbsp lemon juice
2 tablespoon white vinegar
1/4 cup oil
2medium onion (sliced)
1/2 kilogram of meat (thin slices)
The sauce Turator (tahini)
1/2 cup tahini
1/4 cup Rob (yogurt)
3tbsp lemon juice
Salt and ground cumin
To apply
Tomatoes (sliced) / red onion (sliced) / chopped parsley / French fries


mix spices ground in a deep bowl with salt.
add garlic, tomato sauce, lemon juice, vinegar and half the amount of oil and mix the ingredients well even overlap.
dd the onion and steaks with good stirring until Baltetbilh cover.
cover pan tightly and placed Balbrad (refrigerator) for a day before cooking.
eat the remaining oil in a large skillet over medium heat.
add the steaks and the volatility of lightly until color changes.
shawarma fluctuate from time to time until full maturity (taking into account not exaggerate the cooking so as not to dry out).
lift aside and leave to cool a little.the sauce Turator
ix the tahini with yogurt in a bowl.
add lemon juice and volatile ingredients until completely overlap.
season the sauce with salt and cumin and can add a little garlic and parsley, chopped (if desired).to apply
toasted bread and painted a little tahini sauce, distributed the meat in the middle of the bread.
mix tomatoes, onions with parsley slices in a bowl and season with salt and pepper, and distributed over the meat.
cut bread and placed in a dish presentation with French fries and cucumber slices