Brisket Shawarma
I came across a video on social media that troubled me. It was labeled brisket shawarma. However, there was tzatziki (Greek), hummus (not typically in shawarma), a greek flatbread pita, and other misplaced toppings, which ultimately made inspired by a gyros and not at all shawarma. It was probably delicious, but it shook me to my core, and in that moment, I knew I needed to make a proper brisket shawarma.
My version starts with a shawarma spiced brisket, which is smoked for 16 hours on my smoker until tender. It's topped with a homemade garlicky toum, shoor pickles, pickled turnips, and a Middle Eastern red hot pepper sauce called shatta. It's all wrapped in a large pita and crisped up on a griddle.
The rich fatty brisket works so well with the sharp bite of the toum, and all the pickles help bring acid and a touch of sweetness to balance it all out.
Now, to be clear, this isn't technically shawarma either. The flavors and presentation are inspired by shawarma, but the protein choice and smoking process are more of Texas BBQ.
Fusion cooking is fun and can bring together flavors and cultures that don't typically mix. However, to execute it properly, I believe you need to research and pay respect to how the original dish is done before you simply give it a name that doesn't match its description.
Ingredients
Ingredients:
8-10 lb whole packer brisket or 4-5 point
Texas BBQ Spice Rub:
3 tbsp each kosher salt, black pepper, and garlic powder
Shawarma spice rub:
2 tbsp each ground cumin, coriander, garlic powder, sweet paprika. and tumeric
2 tsp each ground ginger, cloves, allspice, and cayenne pepper
1 cup of peeled garlic cloves
1 cup of neutral oil
1/4 cup fresh lemon juice
1/3 cup ice water
Shoor or middle eastern pickles
Pickled turnips
Shatta or harissa
Large pita
1 cup of beef tallow or beef broth
Preparation
Toum:
In a food processor, blend garlic cloves, ice water, and a tsp of kosher salt for about a minute until a paste is formed. Be sure to wipe down sides of the bowl. With the blade running slowly alternate streaming oil and lemon juice for 3-5 minutes until toum is fully immulsifed and thickened. Season with more salt to taste.
Brisket:
Trim your brisket and season liberally with the TX bbq rub. Smoke at 225F until the internal temp hits 165F. Pull your brisket from your smoker. Lay down butchers paper and season on all sides with your shawarma spice rub. Pour over beef tallow or broth then wrap tightly and smoke until it hits an internal temp of 203F or until probe tender. Let rest for 1-4 hours.
To Build:
Lay down a large pita, Spread toum, top with two large slices of brisket, pickles, turnips, and shatta or harissa. Roll and crisp on each side for two minutes on a griddle or large pan. Cut into four segments and serve with french fries and extra toum.
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