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Middle Eastern pita sandwich with a flavor of South American beef tongue. This Lengua Shawarma is the stuff food dreams are made of!!! Beef tongue is slow cooked in aromatics until its tender then marinated in shawarma spice rub and finally wrapped in a warm pita.

Print Recipe
Lengua Shawarma
Prep Time 30 minutes
Cook Time 3 hours
Passive Time 6 hours
Servings
servings
Ingredients
Lengua
Shawarma
Prep Time 30 minutes
Cook Time 3 hours
Passive Time 6 hours
Servings
servings
Ingredients
Lengua
Shawarma
Instructions
  1. Trim beef tongue to remove sinew and blood vessels. Clean thoroughly.
  2. Place cleaned tongue in a big pot over the stove on high heat. Add the aromatics (onion + bay leaves + garlic + thyme + peppercorn) and fill with water until it covers the tongue.
  3. Let the liquid come to a boil and spoon off the foam that forms on top. Reduce heat to medium and cook for 2.5 hours, periodically stabbing it with a fork. Remove the tongue from the liquid once fork can be removed from the meat without effort.
  4. Yogurt Marinade: Plain Greek yogurt + shawarma spice + lemon juice + olive oil + salt + pepper. Set aside 20 minutes while cooked tongue is cooling.
  5. Remove the bumpy tongue skin and slice against the grain in 1/2 inch slices. Put sliced pieces in the yogurt marinade, mix well, cover, and refrigerate at least 5 hours.
  6. Finish marinated tongue over the grill to get the charred depth of flavor.
  7. Make lengua shawarma wraps by serving pita and lengua with hummus, tomato, onion, and shredded cabbage.
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