Smoked beef shawarma
A creative fusion of the Middle East and American BBQ culture – beef is rubbed with classic shawarma spices and slowly smoked. The result is a deep, smoky flavor combined with oriental spice notes of cumin, turmeric and cinnamon. Served thinly sliced, it is a true feast.
Ingredients(for 1 kg)
Instructions
Preparation
8 hours resting timeMix all spices into an even rub. Trim the beef (shoulder or round) of large tendons and massage the rub thoroughly into the meat using a little olive oil as a binder. Cover and refrigerate.
Smoking
5-6 hoursPreheat the smoker to 120-135 °C and add hickory and lemon wood chips. Place the meat on the grate and smoke until an internal temperature of 85 °C is reached. Spray with a little lemon juice every 2 hours.
Resting and slicing
30 minutesRemove the meat from the smoker at 90-93 °C internal temperature, wrap in aluminum foil and rest for 30 minutes. Then slice very thinly against the grain and serve in flatbread with tahini, tomatoes and onions.
Pro Tip
Slice the smoked meat thinly and briefly sear in a hot pan with a little olive oil – this intensifies the flavors and creates a beautiful crust.
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