1 lb. beef (about 1/2 kg.)
3 tbsp. yogurt
1/2 tsp. salt (or to taste)
1/2 tsp. black pepper
1 tsp. dry coriander powder
1 tsp. red chili powder
1/2 tsp. turmeric powder
1 tsp. whole spices powder
1 tsp. cumin powder
2 tbsp. garlic and ginger paste
1 tbsp. lemon juice
1 tbsp. olive oil

Grab one large mixing bowl and mix together the Shawarma seasoning (listed above) with 1/4 cup olive oil, 1/4 cup white wine vinegar and zest and the juice of one lemon. This makes your marinade for the meat.

Thinly slice the meat against the grain. The pieces of meat need to be a good bite size (3-inches or so) but more importantly, they need to be fairly thin for the best texture.

Put the sliced meat in the big bowl with the marinade.

Season well with a big dash of kosher salt and black pepper, then add fresh garlic and onion slices.

Using a pair of tongs, give everything a good toss to make sure the meat is well-coated. At this point, you can let it marinate at room temperature for a few minutes (20 to 30 or so), or cover and refrigerate for up to 2 hours.

Heat the pan over high heat, and using your tongs, add the meat in. Spread the meat out so that as much of it is touching the hot surface as possible (and if you need to, do this in batches). Cook for 8 to 15 minutes, flipping and tossing occasionally.

Submitted by: Le Tasty Kitchen