This recipe combines the richness of beef and the pronounced taste of lamb in a harmony of spices and flavors. The crown of this dish is the Tarator sauce, creamy and tart, which perfectly complements the spiced meat.
tarator sauce (can be replaced with another favorite sauce like aioli, tartar, or just mayonnaise)
Instructions
Chop the garlic and place in a bowl. Cut the beef and lamb into thin slices.
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.
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.
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.
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.