Coat the slices of the rib-eye in a mixture of the olive oil, cumin, paprika, smoked paprika, turmeric, cinnamon, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour, preferably overnight.
BowlRefrigerator
2
Heat a cast-iron, heavy pan over high heat.
⚙ Greased Flat PanStoveCast-iron pan
3
Grill the slices of the rib-eye 2–3 minutes per side, until charred and cooked through.
Stove
4
Transfer the rib-eye to a cutting board, let rest 5 minutes and slice into thin strips.
KnifeCutting board
5
Heat a dry pan over medium heat, and warm the gluten-free bread in it.
⚙ Greased Flat PanStoveFrying pan
6
Spread in the gluten-free bread the tahini, arrange in it the shawarma and the tomatoes and lettuce, roll up and serve immediately.
735calories
45 gprotein
51 gcarbs
42 gfat
● protein 24%● carbs 27%● fat 50%
Per serving (323 g), of 4 servings
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Tahini sauce: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Tahini sauce →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Lettuce: measured in pieces: one ≈ 400 g · 13 kcal per 100 g · More about Lettuce →
🔧 Tools needed (7) · 🍳 2 cooking vessels
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)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
