Shawarma Inspired BBQ Beef with Cauliflower Slaw and Tahini Spread

Jul 20, 2020RECIPES0 comments

INGREDIENTS

Serves 8

Shawarma inspired dry rub

Makes ¾ cup

2 tbsp sweet paprika

2 tbsp ground cumin

2 tbsp dried oregano leaves

1 tbsp ground coriander

1 tbsp garlic powder

1 tsp ground allspice

1 tsp ground cinnamon

½ tsp cayenne

Roast beef

1 (1.5kg) top sirloin roast

3 tbsp dry rub

1 tbsp salt

Cauliflower slaw

1 head cauliflower

1 red pepper, diced

1 stalk of celery, thinly sliced

2 carrots, peeled and grated

3 green onions, thinly slice

¾ cup chopped parsley

¼ cup chopped mint

Zest and juice of 1 lemon

¾ cup plain yogurt

2 tbsp liquid honey

½ tsp salt

½ tsp freshly ground pepper

Tahini spread

½ cup tahini

¼ cup water

1 tbsp white wine vinegar

1 tbsp hot sauce

1 tbsp honey

½ tsp garlic powder

½ tsp salt

¼ tsp fresh ground pepper

 

INSTRUCTIONS

Dry rub

  1. Mix all the spices together and store in an air tight container.

Roast beef

  1. Mix together 3 tbsp of the dry rub and 1 tbsp of salt.
  2. Rub the entire surface of the beef with the spice mixture and let it sit for 30min. or up to 24hrs in the fridge.
  3. Preheat the BBQ to 400F.
  4. Place the roast on the barbeque and turn the heat off directly under the roast. Cook at a constant temperature with the barbeque lid closed until the roast reaches desired doneness. Use an instant read thermometer to check.  For medium-rare, cook the roast until it reaches 135F. Remove the roast to a cutting board and tent, allowing the roast to rest for 20min.
  5. Slice the roast thinly.

Cauliflower confetti slaw

  1. Remove the leaves and core of the cauliflower and discard.  Break the cauliflower up into florets and then chop until you get small, confetti like pieces of cauliflower.  You can also pulse the florets in the food processor in batches.
  2. Add the cauliflower along with all the other ingredients to a large bowl and mix well.
  3. Refrigerate for 1hr or up to one day.

Tahini spread

  1. Whisk all the ingredients together until well combined.  Refrigerate until ready to use.

To assemble

  1. Split a sub-style bun in half and toast.  Spread the tahini spread over both halves of the bun.  Top with thinly sliced beef and cauliflower confetti slaw.

Tip: If you don’t have tahini – swap this spread out for store bought hummus.

 

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