Crispy beef Shawarma

Ingredients

• For the beef — 2 lb beef ( Ribeye) , thinly sliced
• For the beef — Salt to taste
• For the beef — 1 tsp black pepper
• For the beef — 1/2 tsp red chili powder
• For the beef — 1 tbsp smoked paprika powder
• For the beef — 1 tbsp garlic powder
• For the beef — 1 tsp cumin powder
• For the beef — 1 tsp onion powder
• For the beef — 1/2 tsp coriander powder
• For the beef — 1 tbsp lemon juice
• For the beef — 1 yellow onion thinly sliced
• For the beef — 1 tbsp garlic, freshly minced
• For the beef — 1 tbsp pomegranate molasses
• For the beef — 2 tbsp oil (for marinating) + more for cooking the beef
• For the shawarma glaze — 1/2 cup oil
• For the shawarma glaze — 1 tbsp red pepper paste or tomato paste
• For the shawarma glaze — 1 tbsp sumac
• For the shawarma glaze — Pinch of salt
• For the shawarma glaze — 2 tbsp pomegranate molasses
• For the sumac onion — 1 red onion, thinly sliced
• For the sumac onion — Squeeze of lemon juice
• For the sumac onion — 1 tsp sumac
• For the sumac onion — 1 tbsp parsley, freshly chopped
• For the sumac onion — Salt to taste
• For the sumac onion — 1 tbsp oil
• For the garlic sauce — 1/2 cup mayonnaise

Instructions

1. Marinate the beef: In a bowl, combine the beef with sliced onions, salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin, coriander, and onion powder.
2. Add the lemon juice, pomegranate molasses, minced garlic, and oil.
3. Mix well until evenly coated.
4. Cover and marinate for at least 2 hours or overnight.
5. Make the glaze: Mix the oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside.
6. Prepare the sumac onions: Toss together the sliced onion, lemon juice, sumac, parsley, salt, and oil. Set aside.
7. Make the garlic sauce: In a bowl, combine the mayonnaise, sour cream, lemon juice, salt, black pepper, garlic powder, and a splash of water. Mix until smooth.
8. Heat oil in a skillet over medium-high heat. Cook the marinated beef in batches for 8–10 minutes until browned, slightly charred, and cooked through.
9. Assemble: Spread garlic sauce on the pita, then add the beef, sumac onions, fries, and diced tomatoes. Roll tightly, toast for 1–2 minutes per side, then brush with the shawarma glaze and cook until golden and crispy.
10. Serve warm with extra garlic sauce and fries.