Скачать с ютуб The Best Beef Shawarma Recipe в хорошем качестве

The Best Beef Shawarma Recipe

Print this recipe here: https://www.dimitrasdishes.com/beef-s... Ingredients 1 onion, thinly sliced 1 and 1/2 pounds (680g) rib-eye steak, flank, or flap 1/4 cup olive oil 1/4 cup balsamic vinegar or plain vinegar juice of half a lemon 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 garlic cloves, grated 2 tablespoons of plain yogurt The Spices: 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika (not smoked) 1 teaspoon dried crushed oregano 1/2 teaspoon ground dried turmeric 1/4 teaspoon crushed red pepper flakes optional: 1/4 teaspoon cinnamon, 1/4 teaspoon ground cardamom, 1 teaspoon sumac, 1/4 teaspoon allspice The Pickled Onions: 1 red onion, thinly sliced 1/2 cup apple cider vinegar 1/4 cup red wine vinegar 1 tablespoon sugar 1 and 1/2 teaspoons salt Tahini Sauce: 1/2 cup tahini 1 garlic clove, grated 1/4c-1/3 cup fresh lemon juice 2-3 tablespoons yogurt warm water salt, to taste garnish: parsley and sumac Shawarma Sauce: 1 cup plain yogurt 1/4 cup mayonnaise 2 tablespoons lemon juice 1 garlic clove grated Instructions Marinate the Beef: Cut the beef against the grain into thin slices. Place it in a large mixing bowl. Add the onion, spices, olive oil, vinegar, lemon juice, garlic, and yogurt. Mix it all together and set aside at room temperature for 30-40 minutes or cover with plastic and refrigerate overnight. Make the Pickled Onions: In a small sauce pan, bring 2 cups of water to a boil. Remove from heat and immerse the onion slices in the water for a minute. Drain the water. In a bowl or container that the onions will be stored in, combine the vinegar, sugar, and salt and mix together. Add the onions and toss in the vinegar. Once they come to room temperature, refrigerate until ready to use. Make the Tahini or Shawarma sauce by combining the ingredients in 2 bowls and whisking them together. Taste the sauces and adjust the seasoning if needed. Cook the Shawarma: Place a cast-iron skillet over high heat. Cook the shawarma in two batches as to not overcrowd the pan. Cook the meat approximately 4 minutes on each side. Transfer to a serving platter and garnish with fresh parsley and lemon wedges. Serve the beef shawarma with pita, rice, or a salad, and with pickes. Kali Orexi! Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes Official Facebook Page:   / dimitrasdishes   Instagram:   / dimitras.dishes   Pinterest:   / dimitrasdis0637   Twitter:   / dimitrasdishes   Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!