BBQ & Grill
Padma Lakshmi s Beef Shawarma with Beet Yogurt Sauce
Beef shawarma is traditionally roasted on a spit and then sliced thin. This grilled version by Padma Lakshmi has similar vibes thanks to a highly seasoned marinade. This recipe makes extra beet yogurt sauce, so stick it in the fridge to have on hand for dolloping on grain bowls, salads and sandwiches.
Ingredients:
- � cup lemon juice
- � cup balsamic or cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- � teaspoon ground allspice
- � teaspoon ground cardamom
- � teaspoon ground cinnamon
- � teaspoon ground cumin
- � teaspoon ground nutmeg
- � teaspoon dried oregano
- � teaspoon ground cloves
- � teaspoon cayenne pepper
- � teaspoon ground ginger
- 1 pound skirt steak, trimmed
- 1 cooked medium beet, peeled
- 1 clove garlic, crushed and peeled
- � cup whole-milk plain dahi (see tip, below) or yogurt
- 1 � teaspoons tahini
- � teaspoon kosher salt
- � cup coarsely chopped fresh dill
- 1 persian (mini) cucumber, chopped
- 4 6-inch whole-wheat pitas, warmed
Directions:
- To prepare steak: Whisk lemon juice, vinegar, oil, 1 teaspoon salt, garlic powder, allspice, cardamom, cinnamon, cumin, nutmeg, oregano, cloves, cayenne and ginger in a shallow dish. Add steak and turn to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 1 day, turning occasionally.
- Meanwhile, to prepare sauce: Combine beet, garlic, dahi (or yogurt), tahini and salt in a blender; process until smooth. Stir in dill.
- Preheat grill to medium-high.
- Remove the steak from the marinade (discard marinade). Grill the steak, turning once, until an instant-read thermometer inserted in the thickest part registers 125�F for medium-rare, 3 to 5 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes.
- Slice the steak against the grain, then cut into bite-size pieces. Reserve half the sauce for another use. Serve the steak and the remaining sauce with cucumber in pitas.