Shawarma of beef and lamb with tarator sauce


 For the marinade: - 250 g (8 ⅚ oz) beef (tenderloin, flank steak, or other steak cuts) - 250 g (8 ⅚ oz) lamb (leg or shoulder) - 4 garlic cloves - 70 g (5 tbsp.) Greek yogurt (or any plain yogurt) - 1 tbsp. white wine vinegar (or apple vinegar) - ¼ lemon (juice) - 2 tbsp. olive oil - 1 tsp. ground cumin - 1 tsp. ground paprika - 1 tsp. ground turmeric - 1 tsp. ground coriander - ½ tsp. cayenne pepper - ½ tsp ground cinnamon To serving: - lavash, pita or tortillas - vegetables (cucumber, tomato, pickled onion, pickles, etc.) - tarator sauce (can be replaced with another favorite sauce like aioli, tartar, or just mayonnaise)

Chop the garlic and place in a bowl. Cut the beef and lamb into thin slices.

Step 1.

Squeeze the juice of the lemon into the bowl with the garlic. Add the Greek yogurt, vinegar, zira, paprika, turmeric, coriander, cayenne pepper, cinnamon and olive oil. Stir together all the marinade ingredients. Put the meat in the marinade, stir, cover with food wrap and marinate in the refrigerator for at least 2 hours, or preferably overnight.

Step 2.

Remove from the fridge, salt the meat, arrange it in a single layer on a baking tray and bake in an oven heated to 200 °C for 10 minutes.

Step 3.

Cut cucumbers into thin slices or slices, tomatoes into slices, removing the core, cut onions from the root and cut pickled cucumbers into slices. Finely chop the herbs.

Step 4.

Fry the meat in butter for 1 minute on each side (optional). Spread sauce on pita or tortilla, add meat, vegetables and herbs. Add additional sauce and twist the shawarma tightly. Pan fry if desired.

Step 5.


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