Beef Shawarma with Zhoug

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Juicy, spiced beef packed into warm wraps and topped with fresh, herby zhoug makes this Beef Shawarma seriously bold and full of flavor. The beef is rich, smoky, and perfectly seasoned, while the zhoug adds a punchy kick of green chili, herbs, and garlic that brightens everything up.

Ingredients

• 400g Flank Steak
• 1 tsp ground coriander seed
• 1 tsp ground cumin seed
• 1 tsp sea salt flakes
• 2 tbsp pomegranate molasses
• 1 tbsp chilli oil
• ½ tsp fresh cracked black pepper

Zhoug

• 2 jalapenos, sliced
• 3 garlic cloves
• 1 bunch coriander, washed well, roots removed
• ½ tsp toasted ground cardamom
• 1 tsp toasted cumin seeds
• 1 tsp caraway seeds
• ½ tsp peppercorns
• ½ tsp salt flakes
• ½ cup good olive oil, add more to desired consistency
• 2 tbsp fresh lemon juice
• ½ tsp chilli flakes

Whipped Garlic and Tahini

• 4 large cloves of garlic
• ¼ cup lemon juice
• ½ cup tahini
• ½ tsp fine sea salt
• Pinch of ground cumin
• 6 tbsp ice water, more as needed

To Serve

• 4 small pittas
• 1 cup of store-bought hummus
• 1 ½ cups shredded red or white cabbage
• 8 pickled chillies - Guindilla or jalapeños

Method

1. Slice flank steak 2mm thick against the grain and on the bias (at an angle).
2. To make the zhoug, place the ingredients (except the oil), lemon, and chilli flakes into a food processor and pulse until they’re roughly chopped. Add oil and lemon juice and pulse into a coarse paste. Adjust seasoning with salt flakes and dried chilli flakes
3. Season with spices (ground coriander & cumin seeds) and sea salt flakes, mix well, separating the meat as you go, making sure all meat is well seasoned. Allow to sit for ½ an hour before threading meat onto skewers.
4. Fold the meat into ½ inch folds, stacking as you go and then threading onto 4 individual skewers
5. To make the whipped garlic and tahini, place all the ingredients into a blender and process till smooth.
6. To cook, place over a preheated griddle pan or chargrill, turning frequently for about 5-7 minutes depending on heat.
7. Glaze the skewers every couple of minutes with a mixture of the pomegranate molasses, chilli oil and cracked pepper.
8. Warm the pitta bread over a grill plate or in the oven. Open each pocket, fill with hummus, shredded cabbage, and the meat removed from the skewer, then top with zhoug, a little garlic tahini, and pickled jalapeños or Guindilla chilli. Serve immediately.