Ingredients
- Wagyu beef tenderloin 1kg
- Whole cloves 5
- SpinneysFOOD Whole Cardamom 5
- SpinneysFOOD Fine Cinnamon 1 tbsp
- All-spice 1 tbsp
- SpinneysFOOD Fine Ginger 1 tsp
- SpinneysFOOD Fine Black Pepper 1 tsp
- SpinneysFOOD Fine Sea Salt 1½ tbsp
- Lemons 4
- Red grape vinegar 237ml
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 119ml
- Medium brown onion 1
- Pearl onions 125g
- Tahini 240g
- SpinneysFOOD Bottled Drinking Water 237ml
- Chopped parsley 90g
- Red onion 1
- Sumac 2 tbsp
- Pitas 8
Nutrition (Per serving)
- Calories 735
- Fat 42.2g
- Saturates 8.4g
- Protein 43.3g
- Carbs 50.4g
- Sugars 2.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chef Wadad Zarzour's spiced beef shawarmas
Lebanese 45 Mins Prep · 30 Mins Cook
- Cut the Wagyu beef tenderloin into thin slices.
- Prepare the special spice mix by grinding the whole cloves and cardamom and then adding the cinnamon, all-spice ginger, black pepper and 1 tbsp salt. Add the spice mixture to the meat and coat all the slices thoroughly.
- Juice and zest the lemons. Add the red grape vinegar, 2 tbsp lemon juice, 1 tbsp lemon zest and olive oil to the mixture and mix well.
- Chop the onion and add the chopped onion and whole pearl onions and add to the meat slices. Marinate everything together for at least two hours or preferably, overnight.
- When ready to prepare your shawarmas, pan sear the tenderloin slices until cooked to your liking.
- Prepare the tahini sauce by adding half a cup of lemon juice to the tahini paste, then adding the water and ½ tsp salt gradually.
- Prepare the garnish by slicing the onion and mixing it with the chopped parsley and sumac. Create your shawarmas by wrapping the spiced beef, garnish and tahini sauce in soft pita bread.