First, the beef:
Marinate the beef with the seasonings above and let it soak for about an hour, or longer if you can. In a skillet, add the lamb fat pieces, then add the beef with its marinade. Sauté the beef with the fat and let it cook thoroughly. If the sauce dries up before the beef is fully cooked, add a little water as needed until it’s done.

Second, the tahini salad:
Mix the ingredients above and thin it out with a little water until you reach your desired consistency. Season with the spices and squeeze in lemon juice if you like. That’s it!

Third, the green salad:
In a bowl, add the onion with vinegar and sugar, and rub it well with your hands to mellow the sharpness. Then add the remaining ingredients, season, and mix. That’s it!

To serve:
Fill the sandwich with shawarma and the salads. Add hot sauce if you like, and serve. Enjoy!

If you want the bread to be a bit crispy, heat a nonstick skillet with a little butter and toast the bread on both sides until golden. That’s it!

The recipe for the yogurt tortilla wraps used in this recipe is in the previous post.