Beef Shawarma Egyptian Style
Egyptian Shawarma is characterized by an aromatic blend of turmeric, cumin, and cinnamon that gives the beef a golden color and a distinctive aroma. Slow smoking mimics the classic vertical spit roasting and creates a tender, fibrous texture. Vinegar in the marinade helps tenderize the meat and allows the spices to penetrate deeply.
Ingredients(for 1 kg)
Instructions
Making the Marinade and Marinating
15 minutes + 24-48 hoursMix all spices with vinegar and oil into a liquid paste. Coat the beef completely with the marinade and marinate in a sealed container in the refrigerator for 24-48 hours, turning daily.
Drying and Preparation
1 hourRemove the marinated meat from the refrigerator and pat completely dry. Allow to dry on a rack at room temperature for 1 hour. Preheat the smoker with apple and mesquite wood to 110-125 °C.
Smoking
12-16 hoursPlace the meat in the smoker and smoke at 110-125 °C. Check the temperature every 2 hours and add wood chips. Once a core temperature of 70 °C is reached, wrap the meat in butcher paper.
Final Searing and Serving
10 minutesRemove the meat from the smoker at 90-95 °C core temperature and rest for 30 minutes. Slice thinly and briefly sear in batches in a hot, lightly oiled cast iron pan for the typical Shawarma finish.
Resting Phase
30 minutesAllow the wrapped meat to rest in a warm place for at least 30 minutes. The juices will distribute evenly throughout the meat. Only then slice and serve.
Pro Tip
Thinly slicing the meat after smoking and briefly searing it in a hot cast iron pan gives the characteristic Shawarma aroma. Tahini sauce and pickled onions as a side dish perfectly round off the dish.
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