Time: 75 min + overnight marinade
Servings : 4-5

INGREDIENTS

For the Beef Shawarma

• 1 kg inside round or chuck beef cut 
• 1 ⅛ tbsp A Spice Affair’s Shawarma Seasoning
• ½ tbsp Pink Himalayan Salt
• ¼ cup white vinegar
• ¼ cup olive oil
• Juice of ½ lemon
• 1 tomato, halved

For the Tahini Sauce

• 1-2 garlic cloves
• ½ tsp salt
• ¾ cup tahini paste 
• ½ cup freshly squeezed lemon juice
• ¼ cup cold water, or as needed
• 1 cup chopped fresh parsley, stems removed *or 2 tbsp A Spice Affair’s Dried Parsley

For Serving

• Pita or saj bread
• 1 onion, thinly sliced & seasoned with ½ tsp A Spice Affair’s Sumac
• 1-2 Tomatoes, sliced
• Tahini Sauce
• Pickled cucumbers (optional)

PREPARATION

For the Beef Shawarma

1. Combine A Spice Affair’s Shawarma Seasoning, white vinegar, olive oil and lemon juice in a small bowl and mix until well combined.
2. In a large container, poke the inside round or chuck beef cut on 4 corners with the help of a knife. Pour the marinade onto the meat and spread evenly. Cover and let marinate overnight in the fridge.
3. Once the meat is marinated, place inside a pressure cooking pot and add the 2 halves of tomato facing down over the meat. Select High Pressure and let cook for 75 minutes. Once the timer is up, turn off the cooker and let the pressure release for 10 minutes followed by a fast pressure release to get rid of any remaining pressure. Carefully remove the lid.
4. Shred the meat using a fork and mix it all together to evenly combine with tomato and sauce.

For the Tahini Sauce

1. Mince or crush garlic cloves with a pinch of salt.
2. In a food processor, blend crushed garlic with tahini and lemon juice. As the sauce thickens, add a bit of water to reach the desired consistency.
3. Pour sauce into a serving bowl and mix in the parsley.

For Serving

1. Place pita or saj bread over serving plate and layer with meat shawarma, Sumac seasoned onion slices, tomatoes, tahini sauce and pickled cucumbers if using. Toast the shawarma wrap and enjoy!