Step 1

Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.

Step 2

Cut the beef into chunks of 4 inches long by no more than 2/3 inch in thickness.

Step 3

In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.

Step 4

Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat.

Step 5

Once cooked, shred the meat on a cutting board and serve hot.

Step 6

Lay the marinated beef chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.

Step 7

Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.

Step 8

In a blender, mix the Tahini paste with garlic, lemon juice and salt until you turn it into a thick sauce.

Step 9

Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley. Roll and enjoy.