Homemade Lebanese Beef Shawarma

Steps

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1. 1
   Combine all marinade ingredients in a large bowl and whisk well. Add the sliced beef and mix thoroughly to coat all pieces evenly. Cover and refrigerate for 24 hours, or up to 48 hours for deeper flavor development.
   ▶ ≈2:47
2. 2
   Prepare the tahina sauce: whisk tahina and lemon juice together in a measuring cup or medium bowl. Add the minced garlic, salt, and water, then mix well. If the sauce is too thick, thin it with a little water or lemon juice.
   ▶ ≈6:53
3. 3
   Slice the tomatoes into thick slices and cut the pickles into pieces. In a medium bowl, mix the sliced onions, chopped parsley, and sumac. Set aside.
   ▶ ≈7:24
4. 4
   Remove the marinated meat from the refrigerator and let it sit at room temperature for about one hour. Heat ghee or oil in a large pan over high heat. Fry the meat in batches for 3 to 5 minutes, stirring constantly to cook evenly. The vinegar in the marinade will tenderize the meat quickly, so avoid overcooking or the meat will toughen. Transfer to a heat-proof container and cover to keep hot.
   ▶ ≈8:12
5. 5
   Add a little olive oil to the same pan and arrange the tomato slices. Sprinkle with salt and fry until golden brown on both sides.
   ▶ ≈10:40
6. 6
   Assemble the shawarma sandwich: spread the onion, parsley, and sumac mixture on pita bread. Add pickled cucumbers, fresh mint leaves, and the cooked meat. Drizzle with tahina sauce and top with the fried tomato slices. Adjust ingredient quantities to personal preference.
   ▶ ≈12:03