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Beef Shawarma


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The final part in the Shawarma trilogy 😀  this is a beef version after doing Chicken and Lamb previously.

Used a Rib Eye Roast cooked at 40 mins smokeboost and a little under 2 hours at 350F to reach an IT of 165F Filling was Pico De Gallo, Roasted Red Peppers & Tahini Sauce. The main difference with this one compared to the previous ones, no Greek Yoghurt was used with the marinade. Of the three I would say this is my favourite

Recipe if interested





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