Beef Shawarma

Ali El-MasriCuoco

Ingredienti

• Carne di agnello
  500 grams
• Grasso di agnello
  50 grams
• Pepe nero
  0.5 teaspoon
• Sale
  1 teaspoon
• Tomatoes
  2 pieces
• Pickled cucumbers
  3 pieces
• Medium onion
  1 piece
• Chopped parsley
  3 tablespoons
• Tahini
  0.3 cup
• Yogurt
  0.3 cup

Passi

1. 1

   Cut the lamb meat into long, thin slices and season with black pepper and salt.

   Utensili necessari:

   🍳

   Bowl

   5 min
2. 2

   Cut the lamb fat into slices and place them in a tray in the oven for 10 minutes until they turn pink.

   Utensili necessari:

   Forno

   10 min
3. 3

   Add the seasoned meat slices to the fat, then return the tray to the oven and leave for half an hour or until the meat is cooked.

   30 min
4. 4

   Mix the yogurt with the tahini well, then pour the mixture into a small cup and place it in the center of the serving plate. Distribute the tomato slices, pickles, and onion with sumac around it.

   Utensili necessari:

   🍳

   Bowl

   5 min
5. 5

   Remove the tray from the oven, stir the meat, then pour it onto the serving plate and serve with vegetables and tahini sauce.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Carne di agnelloper 100g

Energia250 kcal

Proteine25 g

Grassi totali20 g

Grasso di agnelloper 100g

Energia900 kcal

Grassi totali100 g

Grassi saturi40 g

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

Saleper 100g

Ceneri100 g

Tahiniper 100g

Energia595 kcal

Proteine17 g

Grassi totali53 g

Carbohydrate21 g

Fibre alimentari9 g

Zuccheri totali0.5 g

Yogurtper 100g

Energia61 kcal

Proteine3.3 g

Grassi totali3.5 g

Carbohydrate4 g

Zuccheri totali4 g

Grassi saturi2.2 g

Colesterolo10 mg

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag