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Meat-Up in Memphis 2021

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Easy Shawarma

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  • BBQ Vikings
    Former Member
    • Apr 2018
    • 53
    • Denmark

    Easy Shawarma

    Hi all

    I wanted to follow up on my (somewhat untraditional) Rosted Pork Burger post with another "quirky" - but extremely tasty - dish: Easy Sharwarma.
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    - about 2 kilo (4.4 lbs) of beef roast (I used two ball points)

    - 1 liter of A38 (or a neutral yoghurt)

    - 1,5 tbs of shawarma spice (I ordered mine online)

    - 1,5 tbs of kebab spice

    - 1 teaspoon of cumin powder

    - 3 teaspoons of garlic powder

    - 1 teaspoon of ginger powder

    I started out trimming the ball points into "regular" pieces of meat. After trimming the meat, I cut it into thin slices:

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    Then I mixed the A38 with all the spices in a large bowl:

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    Then I added the meat in "layers". Once the surface of the dressing bowl was covered with meat, I used a spoon to "sink" the meat down, and then repeated the process. This way I made sure that all the individual pieces of meat were covered.

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    At this point in time the meat will need to rest for about 12 - 24 hours before cooking.

    After having rested:

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    Then it is time to cook the meat. I will admit, in the below picture it does not look all that appetizing (yet!). :-)

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    I cooked it for three hours in a drip pan at 150 C (302 F)

    After one hour, you will see a lot of liquid in the drip pan. Drain the drip pan and store the liquid in a bowl. Every 30 minutes during the rest of the cook, you will need to add that liquid back to the pan little by little to keep the meat moist.

    After having cooked the meat for three hours, I put in into homemade pita bread along with onions, homemade chili sauce, tomatoes, creme fraiche dressing and iceberg salat. Very (!!) tasty:

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 5259
    • My toys:
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    Oh wow, that looks great, BBQ Vikings . I wouldn't have thought to make schwarma that way. I make mine on skewers. It looks so good!

    Is a ball point cut the same as sirloin tip or bottom sirloin? I'm not familiar with with that cut.

    Is the schwarma tender or slightly chewy when made with this cut?



    • fzxdoc
      fzxdoc commented
      Editing a comment
      Thanks for the additional information, BBQ Vikings . You sure did a great job on that meal.


    • MBMorgan
      MBMorgan commented
      Editing a comment
      Kathryn, here's a link that appears to contain a good explanation of the ball tip (point) steak: http://www.buedelmeatup.com/tag/ball-tip-steak/


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Thanks, Mbmorgan , for the info. I have never heard of ball point steak/roast. It's always fun to learn something new.

  • DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.



    • Troutman
      Club Member
      • Aug 2017
      • 7473
      • aka Troutman Taco - Hanging Free in Tejas




        SOUS VIDE


      Interesting way to prepare sirloin. Nice post!


      • Frozen Smoke
        Club Member
        • Nov 2017
        • 1528
        • Northern Mn

        Never heard of this dish. Looks excellent very nice job! Thanks for the post I always appreciate different things!


        • BBQ Vikings
          Former Member
          • Apr 2018
          • 53
          • Denmark

          Thank you very much. :-)


          • texastweeter
            Club Member
            • Jul 2017
            • 2938
            • Republic of Texas

            WTH is a shawarmah? I dunno what it is, but I GOTTA GET ME ONEAH THOSE!!!!


            • Donw
              Donw commented
              Editing a comment
              I had to look it up too! It appears to be cousin of tacos al Pastor. Never had shawarma but have eaten lots of tacos al pastor.

            • BBQ Vikings
              BBQ Vikings commented
              Editing a comment
              Its typically lamb or beef cooked on a spear with lots of spices. Served in a pita bread with lettuce, tomatoes, onions, chili sauce and creme fraise dressing. :-)

            • texastweeter
              texastweeter commented
              Editing a comment
              BBQ Vikings ok so its like a cross between a street taco, and a gyro?! Two of the best street foods on the planet!Its on the list!
          • FireMan
            Charter Member
            • Jul 2015
            • 7849
            • Bottom of Winnebago

            BBQ Vikings I haven’t had good shawarma since I left Detroit almost 30 yrs ago. This my friend, is a home run (really big score) in my book. Thanx.


            • BBQ Vikings
              BBQ Vikings commented
              Editing a comment
              Thank you. :-)
          • holehogg
            Club Member
            • Nov 2017
            • 2486
            • Port Elizabeth, South Africa

            Thank's now I have something new to try that I can add to my menu. Looks awesome and I make my own Pita's too.




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