Shawarma Inspired BBQ Beef with Cauliflower Slaw and Tahini Spread
Shawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Andrea Buckett Cooks has created a delicious and simple Shawarma inspired recipe using the indirect heat barbecue roasting method. The flavourful thin-cut barbecued beef slices are served on a bun topped with refreshing and colourful cauliflower slaw and a simple tahini spread.
Mix all the spices together and store in an air tight container. (Makes 3/4 cup (175 mL) dry rub.)
Mix together 3 tbsp of the prepared dry rub and salt. Rub the entire surface of the roast with the rub mixture and let it sit for 30 minutes or up to 24 hrs in the fridge.
Preheat the barbecue to 400°F (200°C). For indirect heat roasting, place drip pan under grill in one half 2-burner barbecue. Heat barbecue with lid closed. Turn off burner under drip pan. Place roast on grill over unlit burner and roast at constant heat with lid closed. For a 3-burner barbecue, place drip pan and roast in centre of barbecue.
Cook at a constant heat, in closed barbecue, to desired doneness temperature. Resist peeking – lifting the lid lets heat escape lengthening cooking time. See chart for timing here Rotisserie Roast Know How
Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.
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 in the food processor in batches.
Add the cauliflower along with all the other ingredients to a large bowl and mix well. Refrigerate for 1 hour or up to one day.
Whisk all the ingredients together until well combined. Refrigerate until ready to use.
Split a sub-style bun in half and toast. Spread the tahini spread over both halves of the bun. Top with thinly sliced roast beef and cauliflower confetti slaw.
Use any spice rub you like or what you have on hand.
If you don’t have tahini – swap this spread out for store bought hummus.
Ingredients
Directions
Mix all the spices together and store in an air tight container. (Makes 3/4 cup (175 mL) dry rub.)
Mix together 3 tbsp of the prepared dry rub and salt. Rub the entire surface of the roast with the rub mixture and let it sit for 30 minutes or up to 24 hrs in the fridge.
Preheat the barbecue to 400°F (200°C). For indirect heat roasting, place drip pan under grill in one half 2-burner barbecue. Heat barbecue with lid closed. Turn off burner under drip pan. Place roast on grill over unlit burner and roast at constant heat with lid closed. For a 3-burner barbecue, place drip pan and roast in centre of barbecue.
Cook at a constant heat, in closed barbecue, to desired doneness temperature. Resist peeking – lifting the lid lets heat escape lengthening cooking time. See chart for timing here Rotisserie Roast Know How
Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.
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 in the food processor in batches.
Add the cauliflower along with all the other ingredients to a large bowl and mix well. Refrigerate for 1 hour or up to one day.
Whisk all the ingredients together until well combined. Refrigerate until ready to use.
Split a sub-style bun in half and toast. Spread the tahini spread over both halves of the bun. Top with thinly sliced roast beef and cauliflower confetti slaw.
Use any spice rub you like or what you have on hand.
If you don’t have tahini – swap this spread out for store bought hummus.
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