Fit Shawarma

Ingredients

• 11 cup cherry tomatoes(150g)
• 21 bell pepper(120g)
• 31 teaspoon salt(6g)
• 41 teaspoon zaatar(3g)
• 55 sprays olive oil spray(2g)
• 6600 g ground beef (5% fat)(600g)
• 71 teaspoon cumin(3g)
• 81 teaspoon coriander(3g)
• 91 teaspoon paprika(3g)
• 100.5 teaspoon turmeric(1.5g)
• 110.5 teaspoon cinnamon(1.5g)
• 121 teaspoon garlic powder(3g)
• 131 teaspoon onion powder(3g)
• 141 teaspoon smoked paprika(3g)
• 152 tablespoon harissa(30g)
• 161 teaspoon black pepper(2g)
• 171 tablespoon tomato paste(15g)
• 18150 ml vegetable broth(150g)
• 191 teaspoon honey or agave syrup(7g)
• 201 red onion(80g)
• 211 tablespoon sumac(8g)
• 220.5 lemon lemon juice(15g)
• 232 tablespoon parsley(8g)
• 24200 g Greek yogurt (0% fat)(200g)
• 253 garlic cloves(9g)
• 260.5 lemon lemon juice(15g)
• 270.5 teaspoon cumin(1.5g)
• 281 teaspoon tahini (optional)(5g)
• 293 Lebanese flatbread(180g)

Instructions

1. 1Preheat oven to 190–200°C (375–400°F) with fan.
2. 2Place cherry tomatoes and sliced bell pepper in a baking dish. Season with salt, zaatar, and spray with olive oil. Set a rack above the vegetables.
3. 3Mix ground beef with cumin, coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, smoked paprika, harissa, salt, and black pepper. Spread the mixture between two sheets of parchment paper, roll into logs (maximum 4 layers), and place on the rack.
4. 4Bake for 15 minutes. The meat cooks and its juices drip onto the vegetables.
5. 5Collect the juices from the dish. Prepare the red sauce by mixing harissa, tomato paste, vegetable broth, some of the vegetable juices, paprika, cumin, and honey/agave syrup (optional).
6. 6Tear the meat logs into thin strips, coat them in the red sauce, then cook for 1–2 minutes in a skillet or AirFryer until crispy.
7. 7For sumac onions: Mix sliced red onion with sumac, juice of half a lemon, salt, and parsley. Let sit for 10 minutes.
8. 8For light toum: Mix Greek yogurt with grated garlic cloves, juice of half a lemon, cumin, salt, pepper, and tahini (optional).
9. 9Split each Lebanese flatbread into two sheets and heat for 10 seconds in the microwave.
10. 10Spread toum sauce on the bread, add roasted vegetables, crispy meat, and sumac onions.
11. 11Roll tightly, brush with red sauce, and cook for 1–2 minutes in a skillet or under the grill for extra crispiness.