Beef Shawarma Pita Sandwiches and Jerusalem Salad
Category
Butcher’s Cuts
Servings
6
Prep Time
30 minutes
Cook Time
4 hours
Savor the underrated delight of a Beef Shawarma Pita Sandwich paired with a refreshing Jerusalem Salad, a culinary journey reminiscent of the Middle East. Snake River Farm Beef Steak Cuts meet the crunch of cucumbers, tomatoes, and red onions in a zesty vinaigrette, creating a harmonious flavor explosion. Drizzle with a bit of tahini and lemon juice, and you’re in for a tantalizing fusion of fresh flavors. Who needs take-out when you can travel around the world with SRFs?
Author:Nathan Michael & Julia Flowers
Ingredients
-
2 pounds American Wagyu steak cuts
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of oregano
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground clove
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
- Juice of 1 lemon
- 2 tablespoons of olive oil
- 6 pita flatbreads, lightly toasted
- 1 to 2 cups of hummus, for sandwiches and extra to serve
- ½ head of romaine hearts, chopped
- 2 tomatoes, chopped
- 6 Persian cucumbers, chopped or 2 cups
- 1 cup of tomatoes, chopped
- 1/2 red onion, diced
- 1/2 cup of flat leaf parsley, chopped
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- 2 tablespoons of Tahini
- Kosher salt + pepper
- Sumac (optional)
Beef Shawarma Sandwiches
Jerusalem Salad
Directions
Beef Shawarma Sandwiches
- Cut steak cuts into uniform 2-inch cubes.
- In a bowl: toss the beef, all spices, lemon juice, and olive oil.
- Add 5 to 6 pieces of meat per skewer.
- Place on a sheet tray and marinate overnight (or a minimum of 4 hours).
- Cook over charcoal or a heat source above 450°F. Flip sides every 2 minutes (for roughly 8 minutes or until medium rare).
- Serve on pita flatbread with hummus, chopped lettuce, and tomato.
Jerusalem Salad
- This dish can be made ahead and chilled adding the dressing ingredients just before serving.
- Place the chopped cucumbers in a bowl over a strainer and sprinkle 1 to 2 teaspoons of salt over the cucumbers. Let sit for 20 minutes.
- Strain the water that releases from the cucumbers and add (to the same bowl) the chopped tomatoes, diced onion, parsley, lemon juice, olive oil, and salt and pepper to taste. Toss.
- Just before serving drizzle the tahini over top and sprinkle with sumac.