What To Know
- If you don’t have a rotisserie, you can cook the shawarma in the oven at 400°F for 20-25 minutes per side.
- Whether you’re hosting a gathering or simply indulging in a flavorful meal, this guide will empower you to recreate this Middle Eastern delicacy in the comfort of your own home.
- For example, you could use a yogurt-based marinade or a marinade with a spicy kick.
Indulge in the tantalizing flavors of Middle Eastern cuisine with this comprehensive guide on how to make beef shawarma on rotisserie. From marinating the meat to slicing the perfect pieces, we’ll guide you through every step of this culinary masterpiece.
Ingredients:
- 2 pounds flank steak
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
#1. Marinating the Beef
In a large bowl, combine the olive oil, lemon juice, parsley, mint, cumin, coriander, cinnamon, salt, and pepper. Whisk to combine.
Add the flank steak to the marinade and ensure it is coated evenly. Cover the bowl and refrigerate for at least 4 hours, or overnight for maximum flavor.
#2. Preparing the Rotisserie
Set up your rotisserie and preheat it to medium heat (about 350°F).
#3. Skewering the Beef
Remove the steak from the marinade and discard any excess. Using a long skewer, pierce the steak through the center. Make sure the skewer goes all the way through and that the meat is evenly distributed.
#4. Roasting the Shawarma
Place the skewered steak on the rotisserie and secure it. Roast for 1-1.5 hours, or until the meat reaches an internal temperature of 145°F for medium-rare, or 160°F for medium.
#5. Resting the Shawarma
Once cooked, remove the shawarma from the rotisserie and let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute and make the meat more tender.
#6. Slicing the Shawarma
Using a sharp knife, thinly slice the shawarma against the grain. Serve immediately with your favorite toppings and sauces.
Accompaniments:
- Pita bread
- Hummus
- Tahini sauce
- Tzatziki sauce
- Pickled onions
- Sumac
Tips:
- For a more tender shawarma, use a meat mallet to pound the steak before marinating.
- If you don’t have a rotisserie, you can cook the shawarma in the oven at 400°F for 20-25 minutes per side.
- Experiment with different marinades to create variations on the classic shawarma flavor.
- Serve the shawarma with a variety of toppings and sauces to cater to different tastes.
The Grand Finale: A Taste of Culinary Perfection
With its succulent meat, aromatic spices, and tantalizing toppings, beef shawarma on rotisserie is a culinary masterpiece that will tantalize your taste buds and leave you craving more. Whether you’re hosting a gathering or simply indulging in a flavorful meal, this guide will empower you to recreate this Middle Eastern delicacy in the comfort of your own home.
What You Need to Learn
Q: What cut of beef is best for shawarma?
A: Flank steak is the traditional cut used for shawarma, as it is lean and flavorful.
Q: How long should I marinate the beef?
A: Marinating the beef for at least 4 hours, or overnight, will allow the flavors to penetrate and tenderize the meat.
Q: Can I use a different type of marinade?
A: Yes, you can experiment with different marinades to create variations on the classic shawarma flavor. For example, you could use a yogurt-based marinade or a marinade with a spicy kick.
Q: How do I know when the shawarma is done cooking?
A: Use a meat thermometer to check the internal temperature of the meat. It should reach 145°F for medium-rare or 160°F for medium.
Q: What are some traditional toppings for shawarma?
A: Traditional toppings include pita bread, hummus, tahini sauce, tzatziki sauce, pickled onions, and sumac.
