Au Za’atar Tableside Shawarma l NYC

Pat the lean meat dry and season with salt on both sides, then thinly slice into small bite-sized pieces.

Place the sliced meat in a large bowl. Add the Mediterranean spice blend and toss to coat. Add the tahini sauce, white wine vinegar, lemon juice and extra virgin olive oil. Toss everything together again. Cover and refrigerate for overnight (for best result: at least 24 hours; if you don't have time, you can cut or skip marinating time.)

When ready, preheat the oven to 425°F/220°C. Take the meat out of the fridge and let it sit in room temperature for a few minutes. Use one half of the onion as a base, place it on a baking tray and insert the skewer into it (the non-pointy part goes into the onion.) Pierce each piece of meat and place them one top of one other on the skewer, all stacked up. You can use a couple of skewers to make sure your meat tower is standing up.

Cook for about an hour, until the edges have blackened a bit. Once out, use a sharp knife and scrap the meat off the skewer. To serve, open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Enjoy!