Shawarma Recipe For Restaurant

• 44 pounds beef top loin sirloin
• 3/4 tablespoon Cardamom
• 3/4 tablespoon Arabic Gum
• 3/4 tablespoon Nutmeg
• 3/4 tablespoon Cloves
• 1 tablespoon Cinnamon
• 5.6 tablespoons salt
• 1 tablespoon Black and White Pepper
• 1 pound Onion
• 5 pieces Bay Leaves
• 50 pieces Garlic heads crushed
• 1/4 gallon lemon juice
• 17.637 ounces Olive oil
• 50 ounces vinegar

1. Shawarma meat is marinated with Shawarma Rub all night long for better results. Then the meat is placed on a spit on the vertical broiler Shawarma machine in order to cook. Once the meat is cooked it is cut into shavings and the rest of the remainder of the cylinder of meat is kept on the rotating spit cooking until it is finished
2. There are several ways of serving Shawarma either in Pita bread which is the traditional way, or in a wrap. Another idea for meat lovers who are looking for cutting down on carbs and those who are looking for gluten free meal and do not wish to eat bread it is wise to have meat shavings served on a plate with Tahini drizzle, hummus, tabbouleh, fattoush, tomatoes and cucumber salad and pickles which makes it more attractive.
3. Approximately a pound of meat serves 4-6 sandwiches/plates depending on the amount of meat needed for the plate or sandwich.

beef top loin sirloin, cardamom, nutmeg, cloves, cinnamon, salt, black and, onion, bay leaves, garlic, lemon juice, olive oil, vinegar

Taken from food52.com/recipes/81864-shawarma-recipe-for-restaurant (may not work)