Beef Shawarma
Preparation Time: 20 minutes
Microwave Time: 6 to 8 minutes
1/2 lb skirt steak
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cumin
1 tablespoon coriander
1/2 tablespoon cardamom
1 tablespoon chili powder
1 teaspoon paprika
2 tablespoons water
1 garlic clove, peeled and minced
2 teaspoons lemon juice
1 tablespoon worcestershire sauce
1 green pepper, cut into thin strips
1 small yellow onion, diced
1 tablespoon olive oil
4 pita pocket breads
Hummus
1/4 cup diced pickles
1/4 cup diced tomatoes
1/4 cup shredded lettuce
Cut the skirt steak into thin strips. In a microwave-safe bowl, combine the steak strips, all of the spices, the water and worcestire sauce. Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 4 to 4 1/2 minutes, stirring half-way, until the steak is cook to your desired level. Drain any excess water off, and set aside.
In a separate microwave-safe bowl, combine the sliced green pepper, diced onion, and olive oil. Microwave on high for 2 to 3 minutes, until vegetables are softened. Drain excess oil from vegetables.
Cut each pita pocket in half, so each pocket will open. Spoon in and spread out a layer of hummus into each pita, and then add in some diced pickles, tomatoes, and shredded lettuce. Then, fill with the cooked peppers and onions and the steak. Serve and enjoy!
