Veal Shawarma
Ingredients
- 600 gVeal round (very thinly sliced)
- 150 gPlain Greek yogurt
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 3 pcGarlic (finely minced)
- 3 tbspExtra virgin olive oil
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 tspCinnamon powder
- 1 tspHot pepper de la Jamaïque
- 1 pinchGray sea salt
- 1 pcRed onion (thinly sliced)
- 1 tbspSumac
Method
Thinly sliced veal seared over high heat, releasing aromas of cumin and cinnamon. The meat remains juicy beneath a slightly spicy, well-browned crust from the Maillard reaction.
- 1
Slice the veal nut into very thin strips, about 3 mm thick, cutting against the grain to ensure the meat is tender and easy to bite.
- 2
In a mixing bowl, combine the yogurt, pressed garlic, lemon juice, oil, sumac, and all the spices. Add the meat and mix until each piece is well coated. Let rest in a cool place to tenderize the fibers.
- 3
Heat a cast-iron skillet until smoking. Add the meat without overcrowding the pan to prevent the juices from boiling. Sear for 2 to 3 minutes per side until brown and crispy.
- 4
Add the thinly sliced red onion at the end of cooking. It should just soften while retaining a slight crunch.
Frequently asked questions
How do you get this dish right?
- Do not salt too early to prevent the meat from releasing its juices during searing.
- Let the meat marinate for at least 2 hours; the yogurt's acidity breaks down the fibers for a melt-in-the-mouth result.
How long does this dish keep?
Keeps for 48 hours in the fridge in an airtight container. Reheat in a very hot pan without adding fat.
