Easy Beef Shawarma Wrap Recipe

Easy Beef Shawarma Wrap Recipe

Whenever we are in LA there’s this place we frequent, Zankou Chicken; although their specialty is the delicious rotisserie chicken they also serve beef and chicken kebobs and shawarma wraps.  We love the beef shawarma so much that we buy a dozen or so to take home with us.

Since there are no trips planned to LA anytime soon I decided to try my hand at making my own.
Shawarma is usually cooked on a spit and slow roasted as it turn, I don’t have one of those machines so I found a way to make it using just my oven and stove top.
To make the meat extra tender I used thinly sliced boneless beef short ribs with all the fat trimmed off.  I adapted a chinese restaurant method used to tenderize their stir fry meat and it made my ribs very tender.
The secret to great shawarma is the spices used to marinate the meat.  So get out your spice rack to make this tasty recipe.  We make it into wraps using either pita bread or nan.  Served with crunchy dill pickles and my sun dried tomato/roasted red pepper hummus and you’ve got a filling meal.
My family thinks my version is just as good as the shawarma we buy at Zankou!
Marinade Ingredients:
1 tbls. corn starch
1/4 cup olive oil
2 tbls. garlic powder
1 tsp. Allspice
1 tsp. Cinnamon
2 tsp. Cumin
1 tsp. Paprika
1 tsp. Cayenne Red Pepper
1 tsp. Oregano
1 tsp. Sea Salt
1 tsp. Turmeric
1 tsp. Corriander
1/2 tsp. Nutmeg
1 lb. thin sliced boneless beef short ribs
Extra olive oil for sauteing
Extra spices for taste adjustment (optional)
Pita or Nan bread
Hummus spread (you can use my Sun dried tomato/Roasted red pepper hummus or any hummus you prefer)
Dill pickle spears
Lettuce, tomato, any other veggies you prefer – optional
Directions  for Marinade:
1.  Place all ingredients in a large ziplock bag
2.  Seal bag and knead until it’s well blended – break up any clumps of corn starch that may form so that it mixes in with the oil and spices.  You should end up with a cloudy thick liquid.
3.  Trim extra fat off the edges of the short ribs
4.  Place beef in to ziplock bag, seal bag, and knead bag so that the meat is covered with marinade on all sides.
5.  Refrigerate for at least 1 hour; up to overnight.  Turn bag occasionally to evenly distribute marinade.  The longer it marinates in the oven the more flavorful the meat will be.
Cooking and assembling directions:
1.  Place meat on an ungreased baking sheet.
2.  Bake in 400 degree oven for 15 minutes
3.  Remove from baking sheet and slice into thin strips
4.  Heat some olive oil in large pan
5.  Add sliced meat into hot oil and saute – DO NOT SKIP this step, it’s what gives it the finish like it was roasted on a spit.
6.  If you feel you the meat needs more spices you can sprinkle more of the above spices as you saute.  I usually sprinkle a bit more garlic powder, cinnamon, cumin, and nutmeg at this stage.
7.  Spread one side of bread with hummus
8.  Layer on meat, pickles, and other veggies you prefer
9.  Fold sides over the filling and serve
10.  Enjoy!
Easy Beef Shawarma Wrap Recipe
Print Recipe
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Easy Beef Shawarma Wrap Recipe
Print Recipe
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Ingredients
Servings: Wraps
Instructions
  1. Directions for Marinade: Place all ingredients in a large ziplock bag
  2. Seal bag and knead until it's well blended - break up any clumps of corn starch that may form so that it mixes in with the oil and spices. You should end up with a cloudy thick liquid.
  3. Trim extra fat off the edges of the short ribs
  4. Place beef in to ziplock bag, seal bag, and knead bag so that the meat is covered with marinade on all sides.
  5. Refrigerate for at least 1 hour; up to overnight. Turn bag occasionally to evenly distribute marinade. The longer it marinates in the oven the more flavorful the meat will be.
  6. Cooking and assembling directions: Place meat on an ungreased baking sheet.
  7. Bake in 400 degree oven for 15 minutes
  8. Remove from baking sheet and slice into thin strips
  9. Heat some olive oil in large pan
  10. Add sliced meat into hot oil and saute - DO NOT SKIP this step, it's what gives it the finish like it was roasted on a spit.
  11. If you feel you the meat needs more spices you can sprinkle more of the above spices as you saute. I usually sprinkle a bit more garlic powder, cinnamon, cumin, and nutmeg at this stage.
  12. Spread one side of bread with hummus
  13. Layer on meat, pickles, and other veggies you prefer
  14. Fold sides over the filling and serve
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Lemon Pepper Meat Rub

Lemon Pepper Meat Rub

I’m a great believer in meat rubs and marinades.  As far as I’m concerned seasoning meats, seafood, and even veggies and letting them rest for a few hours or so is what really brings out the flavors.  That’s why I mix up a variety of rubs and marinades to fit whatever flavor I want.  One of my favorites is this Lemon Pepper Meat Rub, I’ve been using it to season steaks and many other things for years!

I know if you look at the label on the jar of Lemon Pepper seasoning it says it’s recommended for chicken, seafood, and vegetables.  Yes, it’s delicious on all that but it’s also a great seasoning for beef and lamb!  Oh and don’t forget salads!  Toss your greens with some Lemon Pepper, you’ll love it!

My recipe for Lemon Pepper Rub makes enough to fill a half pint sized mason jar.  I usually make a batch so I have some on hand when I need it.  Just be sure you keep it in an airtight container placed in a cool dry spot in your pantry.  It should keep for about 3 months.

This Lemon Pepper Rub has a bit of a bite, that’s from the Cayenne Pepper I add to it.  You can adjust the spiciness by adding or reducing the amount of Cayenne in the mix.  In fact if you don’t want it to be spicy at all just omit the Cayenne, it will taste just as good.

To use the rub stir 2 tbs. of the mix into 1 tbs. of olive oil to make a paste.  Rub that on to your meat, seafood, or whatever you’re seasoning.  Cover the seasoned meat and let it rest in the fridge for at least 2 hours.  Meats can rest for up to 24 hours, seafood for not more than 3-4 hours.  Remember the longer it rests the more flavor it will absorb so try and keep it seasoning in the fridge for as long as possible.  I find that for steaks and lamb resting over night gets amazing results!

If  you’re looking for a rub to make Barbecued Chicken try my Basic Barbecued Chicken Rub.

For something more exotic try this Shawarma Rub, it’s delicious!

 

 

Lemon Pepper Meat rub
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Servings
1 half pint
Servings
1 half pint
Lemon Pepper Meat rub
Print Recipe
Servings
1 half pint
Servings
1 half pint
Ingredients
Servings: half pint
Instructions
  1. Mix all ingredients in a small bowl
  2. Transfer to an airtight container and store in a cool dry place
  3. To use mix 2 tbs. Lemon Pepper Rub into 1 tbs. Olive Oil to make a paste. Rub past on to meat and let rest in the fridge for at least 2 hours. This will season 3 steaks. You can double or triple this to make a rub for more steaks or whatever you are seasoning.
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Homemade Corned Beef Hash

Homemade Corned Beef Hash

Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day.  We usually order it at one of our favorite coffee shops and they all serve the canned version.  Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash?  Believe me once you do it’s hard to settle for the canned stuff!

Since St. Patrick’s day was just a couple of days ago I’m sure like me you’re wondering what to do with that left over Corned  Beef & Cabbage you had for dinner last Sunday!  Well wonder not more!  Turn it into Corned Beef Hash and serve it for breakfast or even dinner tonight!  I know I will!

Homemade Corned Beef Hash is a great way to use that leftover brisket.  It’s easy, it’s fast, and it’s very yummy!  So let’s make some hash!

By the way it would be an awesome addition to a Mother’s or Father’s Day Breakfast of Brunch!

Ingredients

Left over Corned Beef Brisket (if you don’t have leftovers then cook a brisket in your crock pot or Instant Pot.  Click here for my Instant Pot Corned Beef & Cabbage recipe)

3 – 4 Yukon Gold Potatoes – Peeled, boiled, diced (If you have leftover potatoes from dinner just dice those)

1 Small Onion finely diced

1 Tbs. Minced Garlic

1/2 Tsp. Paprika

1/4 Cup beef broth

Oil for Frying

Directions

Prepare your brisket and potatoes

Heat oil in frying pan

Saute onions until they start to turn translucent

Add garlic and saute until they start to turn brown

Add diced corned beef and potatoes

Sprinkle with paprika and mix well

Spread corned beef mixture evenly in frying pan and smush down with back of your spatula

Pour beef broth over all

Turn down heat and simmer until liquid is mostly gone

Flip corned beef over and smush down again with back of spatula

Cook another 5 minutes or until dry

Serve with hash brown potatoes and fried eggs.

 

 

Homemade Corned Beef Hash
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Homemade Corned Beef Hash
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Ingredients
Servings:
Instructions
  1. Prepare brisket and potatoes
  2. Heat oil in frying pan
  3. Saute onions until they turn translucent
  4. Add garlic and saute until garlic starts to brown
  5. Add diced corned beef and potatoes
  6. Sprinkle with paprika and mix well
  7. Spread corned beef mixture evenly in pan and smush down with back of spatula
  8. Pour broth over all and reduce heat
  9. Cook until liquid is almost gone
  10. Flip corned beef over and smush down again with back of spatula
  11. Cook another 5 minutes or until all liquid is gone
  12. Serve with hash brown potatoes and fried eggs.
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Basic BBQ Chicken Rub

Basic BBQ Chicken Rub

Who doesn’t love the sweet tangy taste of Barbecued Chicken? But have you ever wondered how those BBQ joints (as my NYC cousin calls them) make such delicious chicken?  I used to think it was all in the sauce which they slather on quite generously.  But oh how wrong I was!  I tried slathering different brands of barbecue sauces on my grilling chicken; all I got was burned sauce dripping off tasteless chicken!  Restaurant worthy finger licking good barbecued chicken requires 2 things:  BBQ Chicken Rub and really good barbecue sauce.

So really it all begins with a basic BBQ Chicken Rub; by the way in case you were wondering barbecued brisket, ribs, and other meats require a rub too; but I use a slightly different version with different spices.  I generally make a large batch of BBQ Chicken Rub, meaning a batch large enough to fill the 8 oz. mason jar I store it in.  This way I always have some handy, at least that’s the plan, whenever we feel like making barbecued chicken.

You will use about 1/4 of the jar each time you want to grill about 8-9 pieces of chicken.  I know it sounds like a lot, but trust me use the correct amount for some amazing chicken.  To use it you will need to drizzle 2 Tbs. of Olive Oil on the chicken ( I use boneless skinless chicken thighs, but you can use whatever parts you want although it’s best to at least remove the skin before seasoning.)  Then massage the BBQ Chicken Rub on each piece of chicken, be sure you get all sides.  Place the chicken in ziplock bag and allow to rest in the refrigerator for at least 30 minutes.  Or better still leave it in the fridge overnight or up to 24 hours.  Remember the longer it rests the more flavoring it will absorb.

If you’ve had the chicken marinating in the fridge for longer than 30 minutes let it rest on the counter for 30 minutes to bring it to room temperature.  Then grill* the chicken until just about 2 minutes before it’s full cooked then brush on barbecue sauce (homemade or your favorite brand) and cook for 1 minute, flip over, brush more sauce on and cook for another minute or until cooked.*  Read Tips on how to Grill Barbecued Chicken below.

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Here’s my recipe for Basic BBQ Chicken Rub.  You can also use it on Turkey and other poultry you want to grill.

Ingredients:

3 Tbs. Paprika

3 Tbs.  Ground Sea Salt

2 1/2 Tbs. Chili Powder

2 1/2 Tbs. Onion Powder

3 Tbs. Garlic Powder

2 1/2 Tbs. Dark Brown Sugar

2 Tsp. Chipotle Chili Powder

2 Tsp. Ground Thyme

2 Tsp.  Ground Black Pepper

Directions:

Combine all ingredients in a small bowl and mix thoroughly.

Transfer to 8 Oz. Mason Jar and store tightly covered in a dry place.

You can store it in the pantry for about 3 months.  Store in the freezer if you want to keep it fresh longer.

;

* Tips for Grilling Barbecued Chicken

Spray grill with oil and preheat to high heat

Place chicken on the hot grill and cook uncovered for 5 minutes

Flip chicken over and cook another 5 minutes

Cover the grill and turn heat to low to maintain a temperature of about 325º with lid closed

Cook 5 minutes then flip chicken over and cook another 5 minutes with closed lid

Uncover the chicken and baste with barbecue sauce (homemade or your favorite brand)

Cook uncovered for 1 minute then flip chicken over and baste again

Cook uncovered another minute or until chicken temperature registers 165-180º when you insert a thermometer into the thickest part of the chicken (don’t touch the bone)

If chicken is still undone continue to grill with lid down until it reaches the correct temperature.  If you are doing this baste the chicken with barbecue sauce every 3 minutes until done.

Remove cooked chicken from grill and place in a pot.

Baste with more barbecue sauce and cover pot.

Let rest for 5 minutes before serving.  You can serve with a side of barbecue sauce.

Basic BBQ Chicken Rub
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Basic BBQ Chicken Rub
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Ingredients
Servings:
Instructions
  1. Mix all ingredients in a small bowl anc combine thoroughly
  2. Transfer to an 8 Oz. Mason Jar and cover with a tight lid, store in a dry place
Recipe Notes

This rub will store tightly covered in the pantry for about 3 months.  If you want to store it longer place it in the freezer where it can be stored for 6 months.

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CABBAGE WITH CHICKEN

CABBAGE WITH CHICKEN

This succulent Cabbage and Chicken is hearty, filling, and then delicious. Simply number of ingredients and regarding quarter-hour of active cookery time frame this superb dinner. This is often my #1 Best Recipes yet!

This recipe has never failed me.. It gets from my family and friends on every occasion I create it! This sauté Cabbage with Chicken is therefore saporous, filling, and healthy that I cannot say enough treats regarding it. It’s a requirement try to I hope you won’t skip this direction. CABBAGE WITH CHICKEN

Sautéed cabbage could be a frequent ingredient in Ukrainian preparation, with recent cabbage used once it’s in season and preserved cabbage throughout the winter and spring. We tend to (the Ukrainians) typically cook this dish with bacon, ribs, and pork. I additionally cook feeder cabbage very often. A few of years ago, I made a decision to undertake it with cabbage with chicken and it exceeded all my expectations. Since then, I actually have regular requests for this dish from my husband, however to be honest with you – I like it over anybody! It’s far and away my favorite dish within the world and that i will eat it on a daily basis with a giant spoon right out of the cookery pot.

Click Cabbage with Chicken for more recipes!!!

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Ingredients:

3 tbsp olive oil
1 1/2 lb boneless chicken thighs, cut into small pieces
1 medium cabbage
2 medium carrots (shredded)
1 tbsp paprika
2 tbsp. tomato paste
1 cup chicken stock
salt, pepper
1 tbsp. hot sauce optional
chopped fresh parsley to garnish

Instructions

1.Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.

2.Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.

3.Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.

4.Add the cabbage and cook for five more minutes.

5.Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.

6.Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.


 

CABBAGE WITH CHICKEN
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CABBAGE WITH CHICKEN
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