Spiced Beef Shawarma

Method

1. In a large bowl, combine oil, lemon juice, spices, and garlic. Mix well.
2. Cut steak into thin slices against the grain. Transfer to bowl with marinade, stir to coat well, and set aside 10 mins.
3. Combine tahini, vinegar, oil, and 2 tbsp water in a small bowl. Stir well and add additional water until sauce reaches your desired consistency. Season with salt and pepper to taste.
4. Preheat a BBQ flat plate or heavy-based skillet to high. Drain marinade from meat. Cook the sliced steak in batches, searing well on one side before flipping. Transfer to a serving plate and repeat with remaining meat. It’s important not to crowd the pan so the meat sears instead of stewing.
5. Serve beef shawarma with warmed pita, tomatoes, pickles, lettuce, hummus, and tahini sauce.

• Meat can be marinated overnight, in the refrigerator, for a deeper flavour.
• Tahini sauce will look seized or grainy initially – as you stir in more liquid it will become silky and smooth.