The shawarma taco by Lebanese chef Youssef Akiki. (Credit: Photo provided by the chef)
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Preparation 40 min
Cooking time 8 min
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Portions
2 people
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Difficulty
Medium
Ingredients All ingredients
- For the shawarma:
- 150 g of flank steak, julienned
- Lemon zest
- Orange zest
- 1/4 tsp ground cloves
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp ground cumin
- Ground black pepper
- Salt
- 3 tbsp red wine vinegar
- 3 tbsp red wine
- For the guacamole:
- Half an avocado
- Juice of half a lemon
- Salt
- For the garnish:
- Half an onion
- 1/4 tsp parsley
- 1 tsp sumac
- 1/2 tsp ground cumin
- Saj bread
- Pickled onions
Preparation Chef Youssef Akiki's shawarma tacos
- Prepare the marinade by mixing the red wine, vinegar, a bit of orange and lemon zest, coriander, cardamom, and cumin powder, ground cloves, pepper, and salt.
- Slice the meat into strips and let it marinate for two hours.
- For the guacamole: Mash the avocado with salt and the juice of half a lemon. Pass the mixture through a fine sieve for a smooth texture.
- Thinly slice the half onion.
- Mix the sliced onion, chopped parsley, sumac, and cumin powder.
- Cut the saj bread into 6 cm circles. Bake the circles for 2 minutes at 200 degrees on a stainless steel cylinder to achieve a taco shape.
- Put a little olive oil in a pan. Sear the marinated beef strips over high heat.
- For assembly, place the guacamole, beef strips, onion, parsley, sumac, and cumin mixture in the taco breads. Finish by adding very thin slices of pickled onions.
Chef Youssef Akiki's shawarma tacos
-
Preparation 40 min
Cooking time 8 min
-
Portions
2 people
-
Difficulty
Medium
Ingredients All ingredients
- For the shawarma:
- 150 g of flank steak, julienned
- Lemon zest
- Orange zest
- 1/4 tsp ground cloves
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp ground cumin
- Ground black pepper
- Salt
- 3 tbsp red wine vinegar
- 3 tbsp red wine
- For the guacamole:
- Half an avocado
- Juice of half a lemon
- Salt
- For the garnish:
- Half an onion
- 1/4 tsp parsley
- 1 tsp sumac
- 1/2 tsp ground cumin
- Saj bread
- Pickled onions
