Craving middle eastern flavors? master the secrets of ground beef shawarma

Indulge in the tantalizing flavors of the Middle East with this delectable guide on how to make ground beef shawarma. This aromatic dish, bursting with exotic spices and tender meat, will transport your taste buds to the bustling streets of Beirut or Damascus.

Gather Your Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste

Prepare the Marinade:

In a large bowl, combine the cumin, coriander, cinnamon, allspice, nutmeg, cayenne pepper, lemon juice, olive oil, salt, and pepper. Whisk until the spices are well blended.

Marinate the Beef:

Add the ground beef to the marinade and mix thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to penetrate the meat.

Cook the Beef:

Heat a large skillet or grill pan over medium-high heat. Remove the ground beef from the marinade and discard any excess liquid. Form the ground beef into small patties or meatballs. Cook the patties or meatballs for 5-7 minutes per side, or until browned and cooked through.

Assemble the Shawarma:

• Pita Bread: Warm pita bread in the oven or microwave.
• Vegetables: Prepare your favorite shawarma toppings, such as sliced tomatoes, onions, cucumbers, and pickles.
• Sauce: Make a simple tahini sauce by whisking together tahini, lemon juice, olive oil, and salt.

To assemble the shawarma, spread a layer of tahini sauce on the pita bread. Add the cooked ground beef, vegetables, and any other desired toppings. Roll up the pita bread and enjoy the savory combination of flavors.

Tips for the Perfect Shawarma:

• Use a high-quality ground beef: Opt for ground beef with a lean-to-fat ratio of 80/20 for optimal flavor and texture.
• Marinate the beef: The longer the beef marinates, the more flavorful it will be.
• Cook the beef to perfection: Cook the beef until it is browned on the outside but remains juicy on the inside.
• Don’t skimp on the toppings: The toppings are what make shawarma so delicious. Experiment with different vegetables, sauces, and herbs to find your perfect combination.

Variations:

• Chicken Shawarma: Use ground chicken instead of beef for a lighter version of this dish.
• Lamb Shawarma: Ground lamb adds a rich and flavorful twist to shawarma.
• Vegetarian Shawarma: Substitute ground beef with sautéed vegetables, such as mushrooms, zucchini, and carrots.

FAQs:

Q: Can I use other spices in the marinade?
A: Yes, you can customize the marinade to your taste. Try adding paprika, turmeric, or dried oregano.

Q: How can I make the shawarma more spicy?
A: Increase the amount of cayenne pepper in the marinade or add a dash of hot sauce to the tahini sauce.

Q: Can I make shawarma in advance?
A: Yes, you can marinate the beef overnight and cook it the next day. The cooked shawarma can be stored in the refrigerator for up to 3 days.

Q: What sides go well with shawarma?
A: Serve shawarma with hummus, tabbouleh, fattoush, or a simple green salad.