15 Minute Meat Shawerma
A perfect meat shawarma wrap with ingredients from your pantry. Ready in no time for a mid-week dinner.
Equipment
- Electric Pressure Cooker
Ingredients
For the Shawerma
- 500 grams tenderloin cut into thin strips
- 3 TBSP Meat Shawerma Spices from Bzuriyeh
For the Tahini Sauce
- 1/2 Cup Tahini
- 1/4 Cup Lemon Juice
- 1 Garlic Clove
- Cold Water to thin Tahini Sauce
For the Sandwiches
- 2 Tomatoes
- 1 Large Onion
- 1/2 - 1 TBSP Sumac
- 6 Large Tortilla Bread
- For the perfect slices I pressure cook in my nutricookworld for 10 minutes and then I sauté until all the liquid is absorbed.
Instructions
- Season your sliced beef tenderloin with the spices.
- Although the meat is already cut thin, I like to have thinner, so I gently put it in a bag and flatten it further with a rolling pin.
- Add a tablespoon of vegetable oil in your Electric pressure cooker.
- Add seasoned meat, and make sure its distributed evenly.
- Pressure cook for 10 minutes, do not sauté first - trust me on this one.
- Mean while prepare your tahini sauce.
- Whisk tahini, lemon juice, and garlic together in a small bowl until creamy. Thin down with cold water gradually as needed.
- Also prepare your tomatoes and onions by cutting them thin. I use a mandoline for this task. I also season the onions with a TBSP of sumac. I would half it if you're trying it for the first time and adjust as I go.
- By now the beef should be done. Release the pressure of your electric cooker and open the lid.
- Click the sautee function and allow to cook until the liquid has dried up from the beef.
- Spread 1 to 2 tablespoons tahini sauce in the center of each tortilla. Layer onion and tomato slices, and add the beef slices evenly among tortillas. Roll up tortillas
- Preheat a panini press. Press rolled tortillas seam side-down until grill marks appear, about 2 minutes. Cut each tortilla into 4 to 5 piece, and serve.
Video
Notes
