Coat the slices of the meat in a mixture of the olive oil, yogurt, lemon juice, cumin, paprika, turmeric, cinnamon, cardamom, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour, preferably overnight.
BowlRefrigerator
2
Heat the pan over high heat and fry the onion about 5 minutes, until golden and crisp at the edges. Transfer to a plate.
⚙ Pan-fryingStoveFrying pan
3
Add the slices of the meat in a single layer and fry 2–3 minutes per side, until the meat is golden and cooked through.
Stove
4
Return the onion in the last minute and stir.
5
Serve immediately in a pita with tahini, hummus, pickles and tomatoes.
621calories
53 gprotein
5 gcarbs
41 gfat
● protein 36%● carbs 3%● fat 61%
Per serving (260 g), of 4 servings
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Yogurt: measured in tbsp in this recipe: 1 tbsp = 15 g · 65 kcal per 100 g · More about Yogurt →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
🔧 Tools needed (4) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
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