How to Cook Beef Shawarma Filipino Style
Here is recipe of a Pinoy style beef shawarma. This version uses beef tapa instead of the usual roast beef and the combination of garlic and mayonnaise instead yogurt.
Prep Time12 minutes mins
Cook Time30 minutes mins
Total Time42 minutes mins
Course: Beef Recipe
Cuisine: Arabian/Filipino
Keyword: beef shawarma, pinoy style shawarma
Servings: 12 servings
Calories: 227kcal
Author: Manny
- 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
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.
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.