Shawarma is generally meat stacked on a spit that's slowly roasted and sliced thinly. Since we don't expect you to procure a spit, we chose our Akaushi flank steak because of how quickly it becomes super tender in a cast iron pan or on the grill.
In Your Kit:
2-2.5 Akaushi Flank Steak
2 packs of Angel Bakeries Pitas
250 ML Olive Oil Jones Sicilian
500g Har Bracha Tahini
You Will Need:
1 White onion
12oz of persian cucumbers
12oz of mixed heirloom cherry tomatoes
1 small bunch each of mint, parsley, and cilantro
Ice cold water
Thaw and pat dry the flank steak, season liberally with salt and Villa Jerada Shawarma Spice blend, and generously coat in olive oil in a gallon sized ziploc bag.
Thinly slice half of a white onion and thinly slice 2 gloves of garlic and add to the Flank steak and marinate for at least an hour to overnight.
Add 1 cup of Old Chatham Yogurt to a small mixing bowl. Mince the leaves of 2 sprigs of mint and add to the yogurt season with a squeeze of lemon and pinch of salt, mix thoroughly and set aside.
Stir tahini well and measure out 1 cup of tahini into a medium mixing bowl. Squeeze the juice of half a lemon and season with salt. Pour ice cold water slowly into the tahini while whisking until the tahini becomes the consistency of toothpaste and set aside.
Dice 4 cucumbers, the cherry tomatoes, and the other half of the white onion in a medium mixing bowl. Finely chop ½ cup total of mint, parsley, cilantro and add to the tomatoes and cucumber and onion. Mix well and season with lemon juice, salt and olive oil to taste and set aside.
Remove the steak from marinade, reserving the onion and garlic. On a hot grill or cast iron pan sear the flank steak 3-4 min each side until medium rare or 135F, set aside to rest. In a pan, brown the onions with the with the remainder of the marinade and set aside. Slice the steak thinly against the grain and mix with the onions.
Mix the chopped salad with the steak in a medium bowl.
Steam pitas in a microwave with a damp paper towel for 30seconds on high or toast in a 425F oven for 2 mins. Slice the about one inch from the top of each pita (reserving the tips to dip in remainder of the sauces) and open the pocket with a spoon coat the inside of the pita pockets with the lemony tahini and the mint yogurt, and fill with the steak and salad mixture, top the sandwich with more tahini, and repeat. Serve with the remainder of the cucumbers cut in to spears and the tips of the pita and the extra tahini dip and mint yogurt dip.