Shawerma Chawerma

• 1 1/2 kg sirloin steak -- thinly sliced
• 1 small cup *arabic coffee cup (Lebanese
• measurements now)* of vinegar
• 2 cloves garlic
• 1/2 lemon
• 1 tsp All spice
• 1 tsp black pepper
• 1 tsp salt

1. Rafi's Mom add's Chopped Tomoto and Parsely right before it finished
2. simmering.
3. O.k this is the shawarma recipe for anyone who does not have a proper
4. shawarma cooker.... this is the closest you'll get..
5. This recipe is for approx. 1 - 1.5 kilograms (if you are American, sorry
6. I don't know what that would be in imperial measurements, and btw why does
7. the U.S. catch up with the rest of the world and become metric) of beef,
8. with a little bit of fat, not too much.
9. shawarma spice *if you don't have any the all-spice will do the job* you
10. can use both at the same time.
11. two seeds of 'hail' you now the stuff you put in coffee and tea.
12. slice the meat very thin but not too small in size.
13. add a little bit of salt
14. add a little more salt, the two garlic, then proceed to crush them until
15. the garlic is meshed really good.
16. add the lemon juice the vinegar, the all spice, the shawarma spice, black
17. pepper, with the garlic/salt mixture and mix very well in a separate
18. bowl.
19. Pour the sauce on the the meat and mix well.
20. cover the meat well and allow to marinade for 8 hours or overnight.
21. Cover the meat well in a pot or in a saucepan and either cook on the
22. stove or in the oven for approx. 45 mtns. After 30 mtns.
23. keep checking to make sure they are not being overcooked. Keep the heat
24. on a little below medium.
25. *do not drain sauce before cooking*
26. Make some taratour sauce on the side

coffee, vinegar, garlic, lemon, spice, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/shawerma-chawerma-50133360 (may not work)