How To Make Beef Shawarma Filipino Style: A Step-by-step Guide!
What To Know
- Once the beef is cooked, transfer it to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.
- Place the shawarma in a panini press or grill to heat through and crisp up the bread.
- Add a pinch of cayenne pepper or chili powder to the marinade for a kick of heat.
Indulge in the tantalizing flavors of Filipino-style beef shawarma, a beloved street food that combines tender beef, aromatic spices, and a symphony of sauces. In this comprehensive guide, we’ll walk you through every step of creating this culinary masterpiece in the comfort of your own kitchen.
Ingredients You’ll Need:
- 2 pounds beef sirloin or flank steak
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 cup lemon juice
- 1/4 cup white vinegar
Instructions:
1. Marinate the Beef:
In a large bowl, combine the beef with soy sauce, Worcestershire sauce, garlic powder, onion powder, cumin, cinnamon, black pepper, lemon juice, and white vinegar. Mix well to coat the beef evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Grill the Beef:
Heat a grill or grill pan over medium-high heat. Remove the beef from the marinade and discard the marinade. Grill the beef for 8-10 minutes per side, or until cooked to your desired doneness.
3. Slice the Beef:
Once the beef is cooked, transfer it to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.
4. Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add the onions, green bell peppers, and red bell peppers and sauté until softened and caramelized, about 5-7 minutes.
5. Assemble the Shawarma:
Warm up your shawarma bread or pita pockets. Spread a layer of toum (garlic sauce) on the bread. Top with the sliced beef, sautéed vegetables, pickles, and your choice of sauces (such as tahini sauce or hot sauce).
6. Cook the Shawarma:
Place the shawarma in a panini press or grill to heat through and crisp up the bread.
7. Garnish and Serve:
Garnish the shawarma with fresh parsley, cilantro, and chopped tomatoes. Serve immediately with your favorite sides, such as hummus, baba ghanoush, or french fries.
Tips for the Best Beef Shawarma:
- Use high-quality beef for the best flavor and texture.
- Marinate the beef for at least 30 minutes to allow the flavors to penetrate.
- Grill the beef to your desired doneness to prevent it from becoming dry or tough.
- Sauté the vegetables until they are slightly caramelized for added sweetness.
- Don’t overload the shawarma with fillings to prevent it from becoming soggy.
- Serve the shawarma immediately to enjoy the crispy bread and warm fillings.
Variations:
- Chicken Shawarma: Substitute chicken breast for the beef.
- Lamb Shawarma: Use lamb leg or shoulder for a more flavorful experience.
- Vegetarian Shawarma: Omit the beef and add additional vegetables, such as mushrooms or zucchini.
- Spicy Shawarma: Add a pinch of cayenne pepper or chili powder to the marinade for a kick of heat.
Troubleshooting:
- Beef is tough: Grill the beef for a shorter amount of time or marinate it for longer.
- Vegetables are soggy: Sauté the vegetables over higher heat and cook them until they are slightly caramelized.
- Shawarma is falling apart: Use fresh, warm bread and don’t overload it with fillings.
- Lacking flavor: Adjust the seasonings in the marinade and sauces to suit your taste.
The Bottom Line:
Mastering the art of making beef shawarma Filipino style is a culinary adventure that will tantalize your taste buds. By following these simple steps and experimenting with variations, you can create an authentic and delicious street food experience right in your own kitchen.
Answers to Your Most Common Questions
Q: What is the best cut of beef for shawarma?
A: Sirloin or flank steak are good choices for their tenderness and flavor.
Q: How long should I marinate the beef?
A: Marinate the beef for at least 30 minutes, or up to overnight for maximum flavor.
Q: Can I use other vegetables in the shawarma?
A: Yes, you can add mushrooms, zucchini, or your favorite vegetables to the sautéed mix.
Q: What is toum?
A: Toum is a garlic sauce made with garlic, lemon juice, and oil. It adds a creamy and flavorful base to the shawarma.
Q: How do I store leftover shawarma?
A: Store leftover shawarma in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.
