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Grilled Beef Shawarma Tacos

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 2 large ribeye steaks
 2 cups shredded lettuce
 1 cup thinly sliced pickled turnips
 2 tomatoes, thinly sliced
 1 cup shredded red cabbage
 20 small sized tortillas or 10 large tortillas
For the onion topping
 1 large red onion, thinly sliced
 4 tbsp finely chopped parsley
 4 tbsp sumac
 1 tsp salt
For the green onions
 3 large sweet green bell peppers, thinly sliced longways
 2 tbsp olive oil
 1 tsp ground black pepper
 salt
 2 tbsp water
For the tahini
 ½ cup tahini
 ½ cup water
 juice of 2 lemons
 1 tsp salt
 a few dashes of your favorite hot sauce *optional*
1

Remove the ribeye steaks from the refrigerator and season with the Liyye seasoning packets, salt and pepper. Use one packet of seasoning per steak. Evenly distribute the seasoning on both sides of the steak. Allow the meat to come to room temperature while the toppings for the taco are prepped.

2

Prep the bell pepper by heating a large skillet with olive oil and sautéing the bell peppers on a medium-low heat. After sautéing for 5 minutes, add the salt & black pepper and water and reduce the heat to low allowing the steam from the water to finish cooking the bell peppers.

3

Prepare the tahini sauce in a small mixing bowl by mixing together the tahini and water until the color changes from the tan color of the tahini to an off-white color once you’ve added the water. Whisk well to blend any clumps. Add the lemon juice, salt and hot sauce. Whisk once more and set to cool in the refrigerator while the rest of the tacos are prepped.

4

Next, prepare the sumac onions. Use your hands to mix the parsley, onions, sumac and salt. Work the ingredients together with your hands by mildly massaging the onions. Set aside while the rest of the prep is complete for the tacos.

5

Heat the outdoor grill (if you prefer not to use the outdoor grill, you can use an indoor tabletop grill or a grill pan, as well.) Once the grill is well heated to 350 degrees, place your steaks down flat and do not move around for 3-4 minutes. Once grill marks appear, flip the steaks over and cook for another 5-7 minutes OR until the steaks have reached the desired internal cooking temperature. You can use a meat thermometer to be sure of the temperature of the steak.

6

Turn the grill off and remove the steaks once they’ve cooked to your liking and rest for 2 minutes.

7

While the steaks are resting, place the tortillas on the still warm grill and allow the tortillas to heat through. Remove after 30 seconds.

8

Slice the steak into thin pieces (slice against the grain) and begin layering your shawarma taco by layering the toppings over the meat! The recommended order of toppings is: Tortilla, lettuce, cabbage, steak, pickled turnips, onions, tomatoes and green bell pepper followed by a generous drizzle of the tahini sauce.

Recipe by: hungrilyhomemade

Grilled-Beef-Shawarma-Tacos-1

 

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Ingredients

 2 large ribeye steaks
 2 cups shredded lettuce
 1 cup thinly sliced pickled turnips
 2 tomatoes, thinly sliced
 1 cup shredded red cabbage
 20 small sized tortillas or 10 large tortillas
For the onion topping
 1 large red onion, thinly sliced
 4 tbsp finely chopped parsley
 4 tbsp sumac
 1 tsp salt
For the green onions
 3 large sweet green bell peppers, thinly sliced longways
 2 tbsp olive oil
 1 tsp ground black pepper
 salt
 2 tbsp water
For the tahini
 ½ cup tahini
 ½ cup water
 juice of 2 lemons
 1 tsp salt
 a few dashes of your favorite hot sauce *optional*

Directions

1

Remove the ribeye steaks from the refrigerator and season with the Liyye seasoning packets, salt and pepper. Use one packet of seasoning per steak. Evenly distribute the seasoning on both sides of the steak. Allow the meat to come to room temperature while the toppings for the taco are prepped.

2

Prep the bell pepper by heating a large skillet with olive oil and sautéing the bell peppers on a medium-low heat. After sautéing for 5 minutes, add the salt & black pepper and water and reduce the heat to low allowing the steam from the water to finish cooking the bell peppers.

3

Prepare the tahini sauce in a small mixing bowl by mixing together the tahini and water until the color changes from the tan color of the tahini to an off-white color once you’ve added the water. Whisk well to blend any clumps. Add the lemon juice, salt and hot sauce. Whisk once more and set to cool in the refrigerator while the rest of the tacos are prepped.

4

Next, prepare the sumac onions. Use your hands to mix the parsley, onions, sumac and salt. Work the ingredients together with your hands by mildly massaging the onions. Set aside while the rest of the prep is complete for the tacos.

5

Heat the outdoor grill (if you prefer not to use the outdoor grill, you can use an indoor tabletop grill or a grill pan, as well.) Once the grill is well heated to 350 degrees, place your steaks down flat and do not move around for 3-4 minutes. Once grill marks appear, flip the steaks over and cook for another 5-7 minutes OR until the steaks have reached the desired internal cooking temperature. You can use a meat thermometer to be sure of the temperature of the steak.

6

Turn the grill off and remove the steaks once they’ve cooked to your liking and rest for 2 minutes.

7

While the steaks are resting, place the tortillas on the still warm grill and allow the tortillas to heat through. Remove after 30 seconds.

8

Slice the steak into thin pieces (slice against the grain) and begin layering your shawarma taco by layering the toppings over the meat! The recommended order of toppings is: Tortilla, lettuce, cabbage, steak, pickled turnips, onions, tomatoes and green bell pepper followed by a generous drizzle of the tahini sauce.

Recipe by: hungrilyhomemade

Grilled-Beef-Shawarma-Tacos-1

Grilled Beef Shawarma Tacos

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