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Middle Eastern Beef Shawarma Sandwich - Part 2 Recipe Video
|Sliced yellow onion/Red onion||1⁄2 Cup (8 tbs)|
|Chopped parsley leaves||1⁄2 Cup (8 tbs)|
|Tahini paste||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Radish||1 , finely sliced|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Parsley||1⁄4 Cup (4 tbs)|
|Tomatoes||2 , chopped|
Serving size: Complete recipe
Calories 974 Calories from Fat 590
% Daily Value*
Total Fat 68 g103.9%
Saturated Fat 0.38 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1172.7 mg48.9%
Total Carbohydrates 49 g16.3%
Dietary Fiber 13.7 g54.9%
Sugars 19.4 g
Protein 39 g77.3%
Vitamin A 91.9% Vitamin C 188.3%
Calcium 57.8% Iron 60.3%
*Based on a 2000 Calorie diet
To make the Toppings for the Shawarma Sandwich:
1. In a bowl, combine the onion, parsley, sumac and salt. Toss to mix and keep aside.
2. To make the sauce, in a bowl combine all the ingredients, stir well and keep aside.
3. On pita bread, spoon the cooked shawarma, top with the onions, tomatoes and sauce.
4. Roll and serve.