Hot, sharp and sweet with properly caramelised beef

MARINATE THE BEEF

Combine the olive oil, garlic, white onion, lemon juice and red wine vinegar in a large bowl. Add all of the spices and mix well. Add the sliced beef and toss thoroughly until evenly coated. Cover and refrigerate for 2–4 hours, or overnight for deeper flavour.

MAKE THE SUMAC ONIONS

Combine the sliced red onion, sumac, olive oil, lemon juice, parsley and salt in a bowl. Mix well and leave for 15–20 minutes while the beef marinates.

MAKE THE TAHINI SAUCE

Whisk together the tahini, lemon juice and salt. Gradually add the water until smooth and pourable. Set aside.

BUILD THE FIRE

Light the Kadai and establish a hot bed of coals. Place the Hot Plate over the fire and allow it to become thoroughly hot.

COOK THE SHAWARMA

Spread the beef across the Hot Plate in a thin layer. Cook for 2–4 minutes, stirring occasionally, until the beef is caramelised, lightly charred in places and cooked through.

WARM THE KHOBEZ

Warm the flatbreads briefly on the grill until soft and pliable.

ASSEMBLE

Spread a generous layer of tahini sauce over each flatbread. Top with:

• Beef shawarma
• Sumac onions
• Sliced tomatoes
• Fresh parsley

Finish with a drizzle of pomegranate molasses.

TOAST & SERVE

Roll the wraps tightly and add to the Hot Plate to lightly toast, press down with a Burger Press to keep the wrap tight. Then serve immediately while the beef is still hot from the fire.