Mediterranean Beef Shawarma Roast

Tender shredded beef with roasted vegetables, chickpeas, and a creamy tahini yogurt sauce.

Time: 255 min · Servings: 6 · Calories: 559 kcal

Ingredients

• 908 lb beef chuck
• 10 to taste Salt
• 5 to taste Pepper
• 15 tablespoon of smoked paprika
• 15 tablespoon of garlic powder
• 15 tablespoon of aleppo pepper
• 15 tablespoon of thyme
• 8 tablespoon of ground cumin
• 2 teaspoon of cinnamon
• 30 units garlic
• 710 oz bone broth
• 300 units eggplant
• 150 units red onion
• 150 units red pepper
• 250 can of chickpeas
• 120 cup of Greek yogurt
• 30 tablespoon of tahini
• 40 units lemon
• 5 units garlic
• 20 tablespoon of water
• 20 to taste parsley

Method

1. Season the meat with salt and pepper on both sides.
2. Rub the meat with smoked paprika, garlic powder, aleppo pepper, thyme, ground cumin, and cinnamon.
3. Chop the eggplant, red onion, and red bell pepper.
4. Drain and wash the chickpeas.
5. In a bowl, mix the Greek yogurt, tahini, lemon juice, grated garlic, and salt.
6. Gradually add water to the yogurt mixture until you achieve a creamy and light texture.
7. Preheat the oven to 180°C.
8. Place the meat in an oven-safe dish with a lid.
9. Add the peeled garlic cloves and pour the bone broth over the meat.
10. Cover the dish and bake for 180 minutes.
11. Remove the meat from the oven and shred it with the help of two forks.
12. Add the chopped eggplant, onion, bell pepper, and chickpeas to the dish.
13. Mix all the ingredients well and bake again, covered, at 200°C for 40 minutes.
14. Remove the lid and bake for an additional 15 minutes to allow the vegetables to brown and become tender.
15. Serve the meat with the vegetables and drizzle with the yogurt and tahini sauce.
16. Garnish with fresh parsley, a pinch of aleppo pepper, and a squeeze of lemon juice.

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Categories: Meat & Poultry · All recipes

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