Search
My Cart My cart is empty My Cart
Support

BEEF SHAWARMA PITA SANDWICHES AND JERUSALEM SALAD

By: NATHAN MICHAEL & JULIA FLOWERS

Savor the underrated delight of a Beef Shawarma Pita Sandwich paired with a refreshing Jerusalem Salad, a culinary journey reminiscent of the Middle East. Snake River Farm Beef Steak Cuts meet the crunch of cucumbers, tomatoes, and red onions in a zesty vinaigrette, creating a harmonious flavor explosion. Drizzle with a bit of tahini and lemon juice, and you’re in for a tantalizing fusion of fresh flavors. Who needs take-out when you can travel around the world with SRFs?

Ingredients

BEEF SHAWARMA PITA SANDWICHES

  • 2 pounds Snake River Farms Beef Steaks Cuts Buy Now
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground clove
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground ginger
  • Juice of 1 lemon
  • 2 tablespoons of olive oil
  • Skewers for grilling (roughly 8-10)
  • 6 pita flatbreads (lightly toasted)
  • 1-2 cups of hummus (for sandwiches + extra to serve)
  • ½ head of romaine hearts (chopped)
  • 2 tomatoes (chopped)

JERUSALEM SALAD

  • 6 persian cucumbers (chopped or 2 cups)
  • 1 cup of tomatoes (chopped)
  • 1/2 red onion (diced)
  • 1/2 cup of flat leaf parsley (chopped)
  • 2 tablespoons of lemon juice
  • 2 tablespoons of olive oil
  • 2 tablespoons of Tahini
  • Kosher salt + pepper
  • Sumac (optional)

BEEF SHAWARMA PITA SANDWICHES

Cut beef chunks into uniform 2-inch cubes.
In a bowl: toss the beef, all spices, lemon juice, and olive oil.
Add 5-6 pieces of meat per skewer.
Place on a sheet tray and marinate overnight (or a minimum of 4 hours).
On the Grill: Cook over charcoal or a heat source above 450°F. Flip sides every 2 minutes (for roughly 8 minutes or until medium rare).
Serve on pita flatbread with hummus, chopped lettuce, and tomato.

JERUSALEM SALAD

This dish can be made ahead and chilled adding the dressing ingredients just before serving.
Place the chopped cucumbers in a bowl over a strainer and sprinkle 1-2 teaspoons of salt over the cucumbers. Let sit for 20 minutes.
Strain the water that releases from the cucumbers and add (to the same bowl) the chopped tomatoes, diced onion, parsley, lemon juice, olive oil, and salt and pepper to taste.
Toss
Just before serving drizzle the tahini over top and sprinkle with sumac.