Beef Shawarma Small tenderloin of beef, about 3 lbs (trim skin layer if necessary; ask butcher for details) 1 cup catsup (TRUST ME!) 1 Tbs shawarma spice 1 cup fresh lemon juice ½ cup olive oil 1 Tbs dried cilantro (coriander leaves) 1 large onion, color your choice, finely diced 2 medium to large ripe tomatoes, finely chopped Slice tenderloin 1/4" thick (firming the meat by partially freezing helps), then dice coarsely. Be sure undesirable skin has been removed! Meat slices can be smoked, low heat, for a couple of hours over the wood of your choice. I like oak, or alder. However, the smoking step can be omitted, as a matter of time or preference. Combine all other ingredients, except onion and tomatoes. Stir in with meat, and place in a suitable container to marinate for 8-48 hours in a cold refrigerator. To cook, spread meat/marinade evenly over shallow cakesheet, roaster, etc. Broil close to the upper burner, until desired doneness. Spread tomatoes and onions over mix, broil further until veggies are tender. Stir, and serve with hummus and flatbread wedges. Note: This recipe works well with lamb or chicken, too, same quantity, by weight. From Greg — valued member and moderator of our recipe and restaurant forums. middle eastern recipe index christina m k al-sudairy buy the book!