The key to this shawarma is a pre-made marinade. Yes, a simple store-bought marinade.
Unfortunately, the store runs out of this stuff constantly so, it’s like searching for truffles to get even a bottle. When I am lucky enough to get my hands on some, it makes the best shawarma I’ve ever had, of course the right cut of meat helps as well. Tender 2 day marinated ribeye steak, grilled to perfection and layerd over fresh greens, topped off with traditional shawarma accompaniments and held together by a fluffy grilled pita smeared with house-made hummus. Alright-Alright-Alright
Tomato onion salad https://wp.me/p5obBG-eu
1 c shawarma marinade
2 Ribeye steaks, trimmed and deboned
Nonstick cooking spray
⅔ c sour cream
1 tbs dill
1 c hummus https://wp.me/p5obBG-ey
4 c spring mix salad
1 c Kalamata olives
⅔ c feta cheese
Transfer meat to a shallow dish or zip seal bag. Coat with marinade, pressing marinade into the meat on both sides. Seal, pressing as much air out of the bag as possible. Marinade for 2-3 days.
When the meat is ready to be cooked, remove from the refrigerator and set aside while you grill your pitas. Preheat your grill to 425 degrees. Once the grill is up to temp, spray the grates with nonstick cooking spray. Arrange the pitas on the grill and mark both sides. The pitas should be soft and pliable. Set aside. In a small bowl, combine the sour cream and dill. Mix well, cover and refrigerate until ready to use.
Now, it’s time to cook your meat. Spray the grill with nonstick cooking spray. Arrange meat on grill so its not touching. Cover and grill for roughly 3-5 minutes. Flip and continue cooking to desired donness. Remove from heat and allow to rest while you get the pitas ready.
Start off by smearing 1/4 c hummus on each pita. Top with 1 c spring mix. Thinly slice up your beef. Top each pit with roughly 5-7 slices. Spoon about 1/4 c of the tomato salad over the top along with a few olives and feta cheese. Serve with the dill sour cream and you have got an insanely deliciouso pita.