Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Easy Shawarma

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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.
    Click image for larger version

Name:	DSC01299.jpg?etag=W%2F%224ec0c-58d6df26%22&sourceContentType=image%2Fjpeg&ignoreAspectRatio&resize=594%2B377&extract=0%2B0%2B594%2B376&quality=85.jpg
Views:	123
Size:	33.8 KB
ID:	484885


    Ingredients:

    - 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:

    Click image for larger version

Name:	DSC01206.jpg?etag=W%2F%2270402-58d6dfc1%22&sourceContentType=image%2Fjpeg&ignoreAspectRatio&resize=595%2B396&extract=0%2B0%2B594%2B396&quality=85.jpg
Views:	115
Size:	62.7 KB
ID:	484886

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

    Click image for larger version

Name:	DSC01213.jpg?etag=W%2F%226c077-58d6e01b%22&sourceContentType=image%2Fjpeg&ignoreAspectRatio&resize=595%2B396&extract=0%2B0%2B594%2B396&quality=85.jpg
Views:	120
Size:	54.1 KB
ID:	484887

    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.

    Click image for larger version

Name:	DSC01220.jpg?etag=W%2F%225ab7a-58d6e0f2%22&sourceContentType=image%2Fjpeg&ignoreAspectRatio&resize=595%2B396&extract=0%2B0%2B594%2B396&quality=85.jpg
Views:	101
Size:	47.7 KB
ID:	484888

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

    After having rested:

    Click image for larger version

Name:	DSC01253.jpg?etag=W%2F%2262de0-58d6e14e%22&sourceContentType=image%2Fjpeg&ignoreAspectRatio&resize=595%2B396&extract=0%2B0%2B594%2B396&quality=85.jpg
Views:	109
Size:	55.6 KB
ID:	484889

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



    Click image for larger version

Name:	DSC01265.jpg?etag=W%2F%225b56c-58d6e2f6%22&sourceContentType=image%2Fjpeg&ignoreAspectRatio&resize=595%2B396&extract=0%2B0%2B594%2B396&quality=85.jpg
Views:	94
Size:	50.8 KB
ID:	484890

    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:

    Click image for larger version

Name:	DSC01290.jpg?etag=W%2F%22737a0-58d6e476%22&sourceContentType=image%2Fjpeg&ignoreAspectRatio&resize=595%2B396&extract=0%2B0%2B594%2B396&quality=85.jpg
Views:	104
Size:	68.1 KB
ID:	484891

    Click image for larger version

Name:	DSC01306.jpg?etag=W%2F%22537da-58d6e4d4%22&sourceContentType=image%2Fjpeg&ignoreAspectRatio&resize=595%2B396&extract=0%2B0%2B594%2B396&quality=85.jpg
Views:	100
Size:	38.5 KB
ID:	484892

    #2
    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?

    Kathryn

    Comment


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

      Kathryn

    • 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/

      Mike

    • 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.

      Kathryn

    #3
    Beautiful!

    Comment


      #4
      Interesting way to prepare sirloin. Nice post!

      Comment


        #5
        Never heard of this dish. Looks excellent very nice job! Thanks for the post I always appreciate different things!

        Comment


          #6
          Thank you very much. :-)

          Comment


            #7
            WTH is a shawarmah? I dunno what it is, but I GOTTA GET ME ONEAH THOSE!!!!

            Comment


            • 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!

            #8
            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.

            Comment


            • BBQ Vikings
              BBQ Vikings commented
              Editing a comment
              Thank you. :-)

            #9
            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.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
            /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here