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Tender marinated ribeye beef cooked until charred and crispy, wrapped in thin pita with garlic sauce, spiced sumac onions, fresh tomatoes, and French fries, then brushed with a savory pomegranate-sumac glaze and toasted until crisp.
method
- 1
In a large bowl, combine the thinly sliced beef with sliced yellow onions, salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin, coriander, and onion powder. Add the lemon juice, pomegranate molasses, minced garlic, and 2 tablespoons of oil. Mix thoroughly until evenly coated. Cover and marinate for at least 2 hours or overnight in the refrigerator.
- 2
Make the shawarma glaze: In a small bowl, whisk together the 1/2 cup oil, red pepper paste (or tomato paste), sumac, a pinch of salt, and pomegranate molasses. Set aside.
- 3
Prepare the sumac onions: In a bowl, toss together the sliced red onion, a squeeze of lemon juice, sumac, chopped fresh parsley, salt, and 1 tablespoon of oil. Set aside.
- 4
Make the garlic sauce: In a bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, black pepper, salt, and a splash of water until smooth and creamy.
- 5
Heat oil in a skillet or cast-iron pan over medium-high heat. Cook the marinated beef in batches for 8–10 minutes until browned, slightly charred, and cooked through.
- 6
Assemble the shawarma: Lay out a thin pita bread, spread a generous layer of garlic sauce over it, then add a portion of cooked beef, sumac onions, diced tomatoes, french fries, and an extra drizzle of garlic sauce.
- 7
Roll the pita tightly into a wrap. Place in a hot pan to toast for 1–2 minutes per side, then brush with the prepared shawarma glaze and continue cooking until golden brown and crispy.
- 8
Serve warm alongside extra garlic sauce and french fries.