Veal Shawarma

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 457
• Protein: 35 g
• Carbs: 13 g
• Fat: 25 g

Ingredients

• 600 g Veal round ( very thinly sliced )
• 150 g Plain Greek yogurt
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 3 piece Garlic ( finely minced )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tsp Cinnamon powder
• 1 tsp Hot pepper de la Jamaïque
• 1 pinch Gray sea salt
• 1 piece Red onion ( thinly sliced )
• 1 tbsp Sumac

Instructions

1. Meat preparation

   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. Marinade

   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. High-heat cooking

   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. Finishing

   Add the thinly sliced red onion at the end of cooking. It should just soften while retaining a slight crunch.

Chef's tips

• 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.

Storage

Keeps for 48 hours in the fridge in an airtight container. Reheat in a very hot pan without adding fat.