Shawarma: learn to make the famous Arabic sandwich | Rodrigo Hilbert | Family Seasoning

Rodrigo Hilbert teaches how to make the real shawarma with pan bread. The famous Arabian sandwich is made with sirloin steak, tahini cream, tomato, onion, parsley, bread and garlic paste. The mixture of simple ingredients turns into a sandwich with a lot of flavor. The skillet bread is also easy to make and can be a side dish for other meals.
Ingredients:
2 ½ kg of sirloin

Meat seasoning:
4 cloves of garlic
2 lemons (juice)
½ cup (coffee) vinegar
1 cup (tea) of olive oil
1 teaspoon of ground cloves
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon of oregano
1 teaspoon of cinnamon
1 teaspoon nutmeg
1 teaspoon of black pepper
1 teaspoon cayenne pepper
1 teaspoon of powdered ginger
1 tomato to finish
salt to taste

Sandwich assembly:
3 tomatoes
1 bunch of parsley
1 lemon
1 onion

For the bread:
220ml of warm water
1 teaspoon of salt
½ teaspoon of sugar
2 tablespoons of oil
2 ½ cup of wheat flour tea + 1 cup (tea) of wheat flour for kneading the dough
String of oil for greasing the skillet

Meat preparation method:
Clean the fillet, removing any excess fat. Cut the meat into very thin steaks and add to a bowl.
Peel and chop the garlic cloves very small and add to the meat. Over the meat, add all the dry seasonings and then the lemon, oil and vinegar. Mix well and cover with plastic wrap.
Place in the fridge to rest for 2 days. After this time, place the steaks on the rotating skewer one by one, forming a cone, removing the meat burrs and overlapping the skewer and continuing the process until all the steaks are finished.
Then cut the tomato into slices, finishing the skewer with the tomatoes so as not to dry the top of the skewer.
Bake and, when you reach the desired point, slice from top to bottom with a plate underneath, collecting the strips of meat that will fall out already cut.
Assemble sandwiches or serve plain.

Bread preparation method:
On a bench, add the flour. With your fingers, make a hole in the middle of the flour and add the salt, sugar, oil and water.
Mix well and start kneading the dough until it comes off your hands. Add more flour if necessary and continue kneading.
When the dough is completely smooth, flour a bowl, place the dough inside and cover with a dish towel. Let it rest for 20 minutes.
After this time, flour the worktop, open the dough and divide it into 4 parts. With a rolling pin, roll out the dough until it reaches the desired thickness. That is to say, very thin.
In a large, non-stick skillet, add a drizzle of oil to prevent the dough from sticking. When the dough starts to bubble and brown slightly, turn it over and let it brown on the other side.
Remove from skillet and serve with your favorite filling.

To assemble the sandwiches
On a skillet bread or other bread of your choice, add tahini paste, shawarm, onion, parsley and garlic paste.
Roll up the bread and add lemon to taste.
Serve immediately.

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