Make a take-out favorite at home: Manitoulin Island Beef Shawarma
In the spotlight this week is the delightful, Christine McNaughton and her blog Life on Manitoulin. I am so excited to share her wonderful recipe for Beef Shawarma – no need for take-out, just make it at home! Here’s what you need:
Manitoulin Island Beef Shawarma
1 large onion
salt, pepper, garlic powder (or whatever spices you wish)
1/2 quart beef broth
4 cloves of garlic
Slice roast into thin slices. Drizzle oil over meat then rub with spices. Cut onion into 3 thick slices.
Take 2 long metal BBQ skewers. On one skewer, thread meat and then 1 slice of onion. Repeat twice (meat slices and onion). Take the other skewer, and from the other end, thread through the meat slices and onion slices to give some stability (so it’s not flimsy when you sear it on the BBQ).
Preheat BBQ to med-high, sear all sides of both skewers (about 1-2 minute per side). Turn one side of BBQ off and reduce heat to 300ºF.
In a baking pan (one that can go on the BBQ), add the beef broth and 4 cloves of garlic.
Put skewers in the pan with the broth (jus).
Place pan in side of grill that is off and cook with indirect heat for about 10 minutes or until meat is cooked through, yet moist and juicy.
During cooking, flip roast around braise and baste in garlic jus.
Once your meat is cooked, remove from BBQ. To serve, hold skewer and with a sharp knife, make thin cuts. The way this looks reminds me of Shawarma. When you slice, you’ll get lovely thin slices of BBQ’d beef and onion. Pour garlic jus over meat.
Serve a heaping pile of BBQ beef onto a nice bun. You can add some shredded cheese on top if you like. I grilled some red pepper and zucchini on the BBQ and served as a topping for the sandwich.
So delicious and a different way to cook beef on the BBQ.
Check out another recipe from Christine in EIEO Summer 2013 issue – click here.