A Filipino-inspired beef shawarma recipe calls for beef tapa instead of roasted beef. It combines garlic and mayonnaise rather than yogurt, though you can use yogurt if preferred. In this version, tapa makes preparation simpler than roasted beef, especially without an oven since tapa only requires skillet cooking.
What Makes Pinoy Style Beef Shawarma Unique?
Traditional beef shawarma features thinly sliced roasted beef seasoned with spices, cooked on a vertical spit. It’s topped with vegetables like lettuce, tomatoes, and onions, drizzled with yogurt sauce. In contrast, Pinoy style beef shawarma replaces roast beef with cured beef tapa. The thinly sliced tapa is pan-fried until crispy, then mixed with fresh produce like cucumbers, tomatoes, onions, and lettuce. Instead of yogurt sauce, it’s flavored with a garlic mayonnaise blend.
This unique twist on shawarma highlights the Filipino cured meat specialty, tapa. The crispy beef mingles with crisp veggies and creamy mayo-garlic dressing. It transforms the classic Middle Eastern dish into a delightful fusion treat with distinctive Pinoy flair.
Mastering the Filipino Beef Tapa
Beef tapa, a cured meat delicacy, is a beloved Filipino breakfast staple. Its sweet and savory essence delights taste buds. Often paired with garlic rice and a fried egg, it creates a flavorful harmony. In the unique Pinoy-style beef shawarma, beef tapa takes center stage, replacing the traditional roast beef.
Crafting beef tapa is a straightforward process with minimal ingredients required. To begin, combine the marinade components: soy sauce, tangy calamansi juice, sugar, garlic, and black pepper. Immerse the beef, allowing it to marinate overnight or for up to two days in the refrigerator for optimal flavor infusion.
Marinate the tapa, then cook it until browned. The flavor combination of sweet and savory in the beef tapa makes it ideal for Pinoy style beef shawarma.
Creating the Garlic Sauce
Garlic sauce is key for Pinoy style beef shawarma. Instead of yogurt, a garlic and mayo blend gives it a distinct taste.
Mix all garlic sauce ingredients in a bowl until smooth. Set aside while prepping other items. This simple yet tasty sauce complements the Pinoy beef shawarma perfectly.
Assembling the Shawarma
Prepare the pita bread by warming it in a hot, dry skillet until both sides have a golden hue. Set the pita aside to assemble the filling.
Place the first pita on a plate and layer the center with 1 1/2 tablespoons beef tapa, 1 tablespoon cucumber, 1 tablespoon tomatoes, 1 tablespoon onions, 1 tablespoon lettuce, 1 tablespoon grated or sliced cheese, and 1 to 2 tablespoons garlic mayonnaise sauce.
Tightly wrap the filling within the pita, forming a log or burrito shape. Repeat this process with the remaining pitas. For an added kick, drizzle with hot sauce if desired.
Why Should You Try Pinoy Style Beef Shawarma?
The Pinoy version of beef shawarma offers a distinct blend of flavors. Marinated beef tapa combines sweet and savory notes. Fresh veggies provide crunch. Creamy garlic sauce ties it all together. This fusion dish hits the spot.
Prepping Pinoy style beef shawarma is simple too. You’ll find the basic ingredients easily at local stores. And you can tweak the recipe to your liking. Maybe add extra spice or switch up the veggies. The possibilities are endless.
Crafting the Perfect Beef Shawarma Requires Attention to Detail:
- Select a tender beef cut like sirloin, flank or skirt steak. Thinly slice across the grain for juicy, tender morsels. The right cut ensures quick, even cooking.
- Fresh pita bread is vital. Seek soft, pliable loaves still warm and slightly fluffy. Use within two days for optimal texture and flavor.
- Achieve the perfect beef tapa texture by cooking until lightly browned and crispy on the outside, while maintaining a juicy, tender interior. Overcooked tapa becomes dry and tough, so monitor closely during the cooking process.
- Shawarma fillings offer versatility to suit personal tastes. Feel free to include or omit ingredients based on preferences. Consider adding pickles, olives, spicy peppers, or hummus for extra flavor. Or swap out vegetables and cheeses for variety.
- Shawarma is often complemented with accompaniments. Crispy fries make a delightful pairing, easily prepared in the same pan utilized for cooking the beef tapa. Alternatively, a vibrant salad offers a refreshing counterpart, with crisp greens, crunchy vegetables, and a zesty vinaigrette dressing. Both options provide a balanced and satisfying meal by complementing the rich flavors of the shawarma.
This beef shawarma is an appetizing and straightforward meal that can swiftly gratify your hunger. Utilizing modest ingredients and fundamental cooking methods, you have the power to concoct a zesty and satiating shawarma. This dish, with its harmonious flavors, is bound to captivate your loved ones and companions alike. Why not seize the opportunity to experience firsthand the delightful and fulfilling essence of this culinary delight?
How to Cook Beef Shawarma Filipino Style
Ingredients
- 12 pieces pita bread or tortillas
- beef tapa (see recipe below)
- 4 pcs tomatoes sliced thinly
- 1 small cucumber sliced thinly
- 1 small bunch lettuce sliced into strips
- 1 small white onion sliced thinly
- 3/4 cup grated cheese or 12 pcs sliced cheese
- garlic mayo sauce (see recipe below)
- cooking oil for frying the beef tapa
Beef tapa ingredients:
- 1/2 kilo sirloin beef sliced thin
- 1 Tbsp. soy sauce
- 1 Tbsp. oyster sauce
- 1 Tbsp. liquid seasoning
- 3 pcs calamansi extract the juice
- 1/4 cup mayonnaise (or 80ml mayonnaise)
- 1 tsp. sugar
- 6 cloves garlic minced
- 1/2 tsp black pepper ground
Garlic mayo sauce:
- 1/2 cup mayonnaise
- 3 cloves garlic minced
- 1 Tbsp. olive oil or coconut oil
Instructions
How to make Beef Shawarma Filipino Style:
- To make the beef tapa, combine all the tapa ingredients in a bowl and marinate overnight or 2 days in a refrigerator for best result. Fry the tapa until cooked and browned.
- To make the garlic sauce, just combine all the ingredients in a bowl, mix until smooth and set aside.
- To assemble the shawarma: Heat the pita bread in an empty hot skillet until both sides are light golden brown. Set aside.
- Lay the first pita bread in a plate and put 1 1/2 tablespoon of beef tapa, 1 tablespoon cucumber, 1 tablespoon tomatoes, 1 tablespoon onions, 1 tablespoon lettuce, 1 tablespoon grated cheese or sliced cheese and 1 to 2 tablespoon garlic mayo sauce on the center.
- Wrap the filling with the pita bread like a log or a burrito. Do the same on the rest of the pita bread. Add hot sauce if desired.
Video
Notes
Cooking Tips for Pinoy Style Beef Shawarma
- Blend soy sauce, citrus juice, sugar, garlic, and pepper in a container. Incorporate finely sliced beef and ensure thorough coating with the marinade mixture. Cover the receptacle with plastic wrap and refrigerate for a minimum of two days to achieve optimal flavor infusion.
- Following marination, heat a skillet over medium-high temperature and transfer the marinated beef. Sauté until the beef develops a crisp, browned exterior, periodically stirring. This process typically spans 10-15 minutes, contingent upon the thickness of the beef slices.
- Blend mayonnaise, minced garlic, lemon juice, salt, and pepper in a bowl for the garlic mayo sauce. Whisk until smooth and combined well. Taste and adjust seasoning if needed by adding more salt or lemon juice. Set this sauce aside for later use.
- Place a skillet on medium-high heat. Toast the pita bread by cooking it in the hot skillet, flipping it over after 1-2 minutes until both sides turn lightly golden brown. This step preps the pita for assembling the shawarma.
- To construct the shawarma, place the toasted pita bread on a plate. Position 1 1/2 tablespoons of the cooked beef tapa in the center. Incorporate 1 tablespoon each of sliced cucumbers, tomatoes, onions, and lettuce. Garnish with grated or sliced cheese. Top the vegetables with 1-2 tablespoons of the garlic mayo sauce.
- Fold the sides of the pita inward, then roll it tightly, resembling a burrito. Savor the freshly assembled beef shawarma while still warm, optionally accompanied by additional hot sauce.