Homemade Meat Shawarma with homemade raw tahini

👨‍🍳 Method

For the Shawarma

1. 1
   Coat the slices of the meat in a mixture of the olive oil, lemon juice, cumin, paprika, hot paprika, turmeric, cinnamon, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour, preferably overnight.

   BowlRefrigerator
2. 2
   Heat a heavy pan over high heat.

   StoveFrying pan
3. 3
   Add the meat and fry 4–6 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.

   StoveFrying pan

   💡Sear in batches in a scorching pan: a crowded pan cools down, and the chicken steams instead of browning.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Thin the raw tahini with water and the rest of the lemon juice until it becomes a sauce.

   Bowl
5. 5
   Heat a dry pan over medium heat, and warm the pita in it.

   StoveFrying pan
6. 6
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
7. 7
   Taste and adjust the seasoning.
8. 8
   Spread in the pita the tahini, arrange in it the shawarma and the tomatoes, red onion and pickles, roll up and serve immediately.