Shawarma

Ingredients

• 1 kg beef rump steaks (cut into thin strips)
• 3 teaspoons shawarma spices
• Juice of 1 lemon
• 1 teaspoon mastic (finely ground, optional)
• 1 teaspoon mild English mustard
• 1 tablespoon whole egg mayonnaise
• 1 bay leaf
• 2 teaspoon vinegar 
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 brown onion
• ½ red capsicum

For Serving
• Lebanese or pita bread
• Lettuce, tomato
• Chopped parsley
• Sumac Tahini Yoghurt Sauce 
• Pickles (cucumbers, turnips)

Instructions

1. Place beef rump strips into a large bowl. Add the spices, lemon juice, ground mastic, salt, bay leaf, mustard, mayonnaise and vinegar to bowl. Mix these ingredients until they are well combined and completely coating beef. Cover bowl and let marinate overnight in the fridge for at least 10 hours, preferably 24 hours.
2. When ready to cook, the following day, use oil spray to spray a thick, heavy-based grill. Heat grill over high heat. Once hot reduce heat to medium-high and grill the marinated shawarma strips in batches. Do not overcrowd the grill and try not to overlap strips. Strips only need to be grilled for 1 - 2 minutes on each side until they change in colour as you would sear meat for a stir-fry. Remove from heat, set aside and keep warm.
3. Cut brown onion into thin wedges. Using the same grill add half the olive oil and grill onion slices until soft and golden brown. Remove from heat, set aside.
4. Deseed and cut capsicum into thin strips. Add remaining olive oil to grill and grill the capsicum slices for 3 - 4 minutes until they begin to soften and are lightly charred.
5. In a serving bowl or platter, add cooked beef, toss through onion and capsicum and serve immediately.
6. Place cooked shawarma in Lebanese bread (or large pita bread) along the diameter; add lettuce, fresh tomatoes, pickles, sumac yoghurt and fresh parsley. Roll and enjoy. OR make shawarma bowls replacing bread with hot chips!