Is meat shawarma healthy?

Yes, meat shawarma made with beef, chicken, or lamb, is a great source of protein and micronutrients that can help to make a balanced meal and contribute to a healthy diet.

What's the difference between gyro and shawarma?

The primary difference between gyro and shawarma is that Gryos are Greek, and shawarma is Middle Eastern. While both gyros and shawarma can be made with beef, lamb, or chicken, and made in a vertical rotisserie and served on pita bread, the seasoning, and toppings are different. Greek chicken gyro is typically seasoned with lemon juice, or red wine vinegar, oregano, and garlic, while shawarma includes a variety of warming spices such as cumin, cardamom, and cinnamon. Moreover, a gyro is commonly topped with tzatziki and fresh vegetables, while shawarma is typically served with tahini sauce and a combination of fresh and pickled vegetables Although similar, gyros and shawarma are not the same thing.

What kind of beef is used in shawarma?

Flank steak and skirt steak are most commonly used for beef shawarma. Other cuts of steak can be used; however, the tougher more flavorful cuts tend to work best in shawarma.

Beef Shawarma Wrap

Name: Beef Shawarma Wrap
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 pound flank steak, thinly sliced; 1/4 cup olive oil, plus 1 tablespoon for cooking; 1/2 lemon, juiced; 1 tablespoon white vinegar; 4 cloves garlic, minced or grated; 1/2 teaspoon cumin; 1/2 teaspoon coriander; 1/2 teaspoon cinnamon; 1/2 teaspoon paprika; 1/2 teaspoon turmeric; 1/4 teaspoon cardamom; 1/4 teaspoon allspice or cloves; 1/4 teaspoon black pepper; 3/4 teaspoon salt; 1/4 cup tahini; 1 clove garlic, minced or grated; 1/2 lemon, juiced; 2 tablespoons water, plus more as needed; Salt; Pepper; Pitas; Tomatoes, sliced; Lettuce, shredded; Red onion, thinly sliced; Parsley, roughly chopped; Pickles, cut into wedges

Beef Shawarma Wrap

Author: Stephanie Kay

This easy homemade beef shawarma recipe is great in a wrap or served on a platter with sides of your choice. Plus, it keeps well in the fridge so it makes good leftovers too.

Author: Stephanie Kay
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 wraps 1x
Category: Main
Method: Stovetop
Cuisine: Middle Eastern

Ingredients

Beef Shawarma:

1 pound flank steak, thinly sliced
1/4 cup olive oil, plus 1 tablespoon for cooking
1/2 lemon, juiced
1 tablespoon white vinegar
4 cloves garlic, minced or grated
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/4 teaspoon allspice or cloves
1/4 teaspoon black pepper
3/4 teaspoon salt

Garlic Tahini Sauce:

1/4 cup tahini
1 clove garlic, minced or grated
1/2 lemon, juiced
2 tablespoons water, plus more as needed
Salt
Pepper

Wraps:

Pitas
Tomatoes, sliced
Lettuce, shredded
Red onion, thinly sliced
Parsley, roughly chopped
Pickles, cut into wedges

Instructions

Place the steak on a cutting board and slice it, across the grain, into very thin strips – no more than 1/4 inch thick.
In a large bowl, add olive oil, lemon juice, vinegar, and garlic, and whisk to combine.
Add the strips of beef to the bowl, along with the cumin, coriander, cinnamon, paprika, turmeric, cardamom, allspice, black pepper, and salt, and – using thongs or your hands – toss until everything is well combined and the beef is well coated. If time permits, allow the beef to marinate in the fridge for 2-3 hours or overnight, otherwise, let it set for a few minutes at room temperature.
In a large skillet on the stove on medium-high heat, warm 1 tablespoon of olive oil, then add the marinated strips of beef and cook for 1-2 minutes per side, or until browned and cooked through. Depending on the size of your pain, you may need to work in batches to avoid overcrowding the pan, which will cause the beef to boil as opposed to fry. Once the beef strips are cooked, taste and adjust salt and pepper as needed, then remove them from the pan and set them aside.
While the beef is cooking, prepare the garlic tahini sauce. In a small bowl, add the tahini, minced garlic, lemon juice, water, and a pinch of salt and pepper and stir to combine. If the mixture is too thick – this can vary depending on the tahini brand – just add a bit more water until you’ve reached the desired texture. You want the sauce to be creamy and smooth, but not runny. Adjust salt and pepper to taste.
Optional: If you’d like to serve the pitas warm, place the pitas in the microwave and warm them for 15-30 seconds or in the oven at 300°F for 5-10 minutes.
Once the beef is cooked, assemble the wraps; lay a pit on a plate or cutting board and top with slices of beef shawarma, lettuce, tomatoes, pickles, red onion, and tahini sauce as desired.
The wraps can be served immediately, and any leftover beef can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

Nutrition

Serving Size: 1 wrap
Calories: 562 calories
Sugar: 5 grams
Fat: 29 grams
Carbohydrates: 46 grams
Fiber: 6 grams
Protein: 34 grams

Find it online: https://kaynutrition.com/beef-shawarma/