Hi all
I wanted to follow up on my (somewhat untraditional) Rosted Pork Burger post with another "quirky" - but extremely tasty - dish: Easy Sharwarma.
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:
Then I mixed the A38 with all the spices in a large bowl:
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.
At this point in time the meat will need to rest for about 12 - 24 hours before cooking.
After having rested:
Then it is time to cook the meat. I will admit, in the below picture it does not look all that appetizing (yet!). :-)
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:
I wanted to follow up on my (somewhat untraditional) Rosted Pork Burger post with another "quirky" - but extremely tasty - dish: Easy Sharwarma.
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:
Then I mixed the A38 with all the spices in a large bowl:
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.
At this point in time the meat will need to rest for about 12 - 24 hours before cooking.
After having rested:
Then it is time to cook the meat. I will admit, in the below picture it does not look all that appetizing (yet!). :-)
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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