Beef Shawarma

READY IN: 4hrs


  • 44lbs beef top loin sirloin
  • 34 tablespooncardamom
  • 34 tablespoongum arabic
  • 34 tablespoonnutmeg
  • 34 tablespoonclove
  • 1tablespooncinnamon
  • 5 58 tablespoonssalt
  • 1tablespoon black and white pepper
  • 1lbonion
  • 5bay leaves
  • 50garlic heads, crushed
  • 14 gallonlemon juice
  • 17 23 ouncesolive oil

  • Shawarma meat is marinated with Shawarma Rub all night long for better results. Then the meat is placed on a spit on the vertical broiler Shawarma machine in order to cook. Once the meat is cooked it is cut into shavings and the rest of the remainder of the cylinder of meat is kept on the rotating spit cooking until it is finished.
  • There are several ways of serving Shawarma either in Pita bread which is the traditional way, or in a wrap. Another idea for meat lovers who are looking for cutting down on carbs and those who are looking for gluten free meal and do not wish to eat bread it is wise to have meat shavings served on a plate with Tahini drizzle, hummus, tabbouleh, fattoush, tomatoes and cucumber salad and pickles which makes it more attractive.
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