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Old 12-02-2008, 01:17 PM   #1
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Beef Shawarma

Beef Shawarma
2 lbs, finely sliced fillet mignon or tenderized beef ( I used sliced chuck roast)
cup finely sliced onion
1/3 cup finely sliced bell peppers any color
1/3 cup extra virgin olive oil
3 cloves garlic minced
1/3 cup lemon juice
2 tsp. seven spices (I substituted Garam Masala)
1/2 tsp ground cumin
1 tsp salt or to taste
tsp ground black pepper

Let all ingredients marinate for 4 hours or overnight. Place in 2 inch pan and cover with aluminum foil, place in 400 degree preheated oven for 40 minutes. Pour off excess liquid and remove foil, cook in oven for an additional 20 minutes. Serve with tahini sauce over pita bread or rice. Top with choice of lettuce, cucumbers, tomatoes, olives.
Tahini sauce:
1 cup tahini paste
1 to 2 cloves garlic minced
cup lemon juice
tsp salt
cup water
1 tsp chopped fresh parley
Mix all ingredient except parsley, to your desired consistency, if to watery add some tahini, if to thick add some water. After mixing, sprinkle parley on top and serve with shawarma.


Sooo so good! Enjoy!!

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Old 12-02-2008, 01:26 PM   #2
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That sounds good Dee... saving it for one day down the road!
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Old 12-02-2008, 01:33 PM   #3
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The slicing of the meat was the hardest part of the dish! So fast and easy, It was definately a fool proof dish! I will definately be making it again!
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Old 12-02-2008, 01:40 PM   #4
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So a whole chuck roast... slicked it how thick?
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Old 12-02-2008, 01:57 PM   #5
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Well I sliced two boneless roasts because I had guests but one would be more than enough plus left overs (just as good the next day!) I sliced it pretty thin,as if you were making philly cheese steaks. I partially froze it to make it easy to slice.
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Old 12-02-2008, 02:02 PM   #6
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good stuff, dee. thanks.

copied. pasted.


if you like lamb, but it's a bit too pricey, try saving the fat from the next hunk of lamb that you get to make. add that to the marinating beef. it'll empart a good lambey flavor to the beef. my favourite diner in the city does that, calling it a "mixed grill". it's hard to tell what's beef and what's lamb, especially after the marinade.
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Old 12-02-2008, 02:11 PM   #7
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I LOVE lamb BT !!! But you are right, I don't buy it as often as I would like because it can be pricey but that is a great tip, thanks!

Funny that you mentioned that tip because I did the same with the beef fat when I made this, there was so much when I was slicing it but I thought I could find some way to use up all that flavor!! Should I have just CHUCKED it....lol get it chucked it....anyhoo.....have you ever saved beef fat like that? I was thinking I could maybe put it in a soup or something...??
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Old 12-02-2008, 02:16 PM   #8
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lol, chucked.

nope, never saved beef fat. just pork and lamb. i guess you could render it just like any other fat, then use it for things like home fries or as the starter oil for things to be browned for soup.

we just bought a new fridge for the downstairs kitchen, so i was forced to chuck out my odd bits of bones and fat that i had been saving for who-knows-what. oh well, time to start saving new chuckables.
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Old 12-02-2008, 02:23 PM   #9
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LOL ok ok I get the hint....I won't quit my day job!
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Old 12-02-2008, 04:12 PM   #10
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I never heard of Shawarama made with beef. only lamb. Lots of Middle-Easterners don't eat beef. the sacred cow and all that.
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