The PERFECT homemade beef shawarma

Instructions

To prepare the beef:

1. Slice your beef into strips, about 5-7mm wide and thick, and 3-6 cm long. Make sure you are slicing against the grain at all times (see link in references), to ensure the beef is tender
2. Add the marinade ingredients into a blender, and blend on high until it forms a thick liquid
3. Place the sliced meat in the pot you'll be cooking in, and pour on the marinade. Massage it into the meat until well coated
4. Wash and add the Tomato and Green chili, then let this marinade for 2-3 hours

To cook the beef:

1. Place your pot on the stove over high heat, and bring this to a boil
2. Once boiling, add in your solid animal fat and turn the heat to medium-low. Cover with a lid and cook until tender. The topside will take about 1.5-2 hours, anything softer will cook quicker
3. When the desired tenderness is achieved, mash the tomato and chili, and if using beef dripping or butter add it now
4. Cook with the lid off for about 15 minutes until the meat is nicely browned and fatty

To make the salads:

I recommend making extra parsley and onion for topping

1. Slice your onion into thin strips, then mix it with the salt, and sumac. Massage them in then let this sit for 10-15 minutes
2. Roughly chop the parsley into small pieces
3. Mix the lemon juice with the onion and set aside
4. To make the tahini, combine all the ingredients together in a bowl or blender and mix until smooth

To serve the shawarma:

1. Add the onions and parsley to the shawarma, as well as 2 Tbsp of the tahini sauce
2. Mix thoroughly until well combined
3. Toast your buns (or don't) then add tahini sauce and a few spoons of the shawarma
4. Serve and enjoy