Season the beef with salt and pepper, add the yogurt, garlic, nutmeg, and vinegar, and let it marinate for an hour.

Place the minced lamb fat in a pot, add the beef, and fry it slightly. Then add the onions and green bell peppers, cover, and add a little water as needed.

Add the diced tomatoes to the mixture and let it cook until done.

Add the chopped parsley and stir. Remove the shawarma from the heat when the beef is cooked.