Fit Shawarma

Instructions

1. Heat oil in a pan over medium heat.
2. Add diced tomatoes and bell peppers, salt, zaatar, and a few sprays of oil. Cook for 5 minutes, stirring occasionally.
3. Add a grill on top of the pan and cook for an additional 2-3 minutes.
4. In a large bowl, mix 600g of beef with 1 teaspoon cumin, coriander, paprika, 1/2 teaspoon curcuma, cinnamon, garlic, onion powder, smoked paprika, 1 teaspoon harissa, salt, and pepper.
5. Shape the beef mixture into 4-6 patties and place them on the grill. Cook for 5-6 minutes per side, or until cooked through.
6. Bake the patties in a preheated oven at 190-200°C for 15 minutes, or until cooked through.
7. Collect the juice from the pan and prepare the red sauce: mix 1 tablespoon harissa, 1 tablespoon tomato paste, 150ml broth, some of the vegetable juice, 1 teaspoon paprika, and 1 teaspoon cumin (optional 1 teaspoon honey/agave).
8. Shred the cooked meat into thin strips and coat with the red sauce. Cook for 1-2 minutes in a pan or AirFryer to make crispy.
9. Prepare the onion sumac: mix 1 onion with 1 tablespoon sumac, lemon juice, salt, and parsley. Let it sit for 10 minutes.
10. Prepare the toum: mix 200g of yogurt with 2-3 cloves of garlic, lemon juice, 1/2 teaspoon cumin, salt, pepper (optional 1 teaspoon tahini).
11. Separate a pita bread into 2 leaves and heat it for 10 seconds in the microwave.
12. Assemble the shawarma: add the sauce, vegetables, meat, and onion sumac.
13. Roll up the shawarma tightly and brush with red sauce. Cook for 1-2 minutes in a pan or oven grill to get a crispy crust.