Enjoy Chef Craig Harding’s creative spin on a Middle Eastern Classic. Beef Short Rib comes seasoned with Shawarma spices, House-Made Pita Bread, and all the fixings to build your own traditional wraps! Enjoy your shawarma with crispy, golden roasted potato wedges and a Mezze of Spicy Hummus, Muhammara, and Marinated Olives while you cook! Channel your inner chef and get creative with this fun and interactive kit.

• 6 fl oz Spicy Hummus
• 6 fl oz Muhammara
• 30mL Marinated Olives
• 200mL Garlic Tahini Sauce
• 45g Mixed Pickles
• 5g Coriander
• 5g Parsley
• 10g Sliced Red Onion
• 50g Sliced Radish
• 30g Boston Bibb Lettuce
• 30mL Labneh
• 4 pcs Pita
• 300g Beef Short Rib
• 10g Spice Mix
• 1 package Roasted Potato Wedges
• 2oz Harissa Dip

Allergens: Onion, Garlic, Nightshade, Dairy, Gluten, Sesame Seeds

Make sure you’ve got a Medium Sauce Pot, Parchment Paper, Tongs, 2 Baking Trays, a Large Frying Pan, and Scissors or a Chef’s Knife. It’s also ideal to have a few staples on hand like Salt, Pepper, and Olive Oil and/or Butter. Now, let’s get cooking!

Plate Spicy Hummus, Muhammara, Marinated Olives, Garlic Tahini Sauce, Mixed Pickles, Coriander, Parsley, Sliced Red Onion, Sliced Radish, Boston Bibb Lettuce, and Labneh into individual ramekins or small bowls.

Fill 2/3 of a medium sauce pot with water and bring it to a simmer. Add bag of Beef Short Rib and cook for about 16 minutes. Pot should be large enough that Short Ribs are submerged.

In the meantime, set oven to a low broil and heat a large frying pan on low heat.

Once the pan is warm, place the Pita in the frying pan, warming them one at a time. Brush the Pita with either butter or olive oil on both sides and sprinkle with the Spice Mix, being sure to reserve half of the Spice Mix for later. When the Pita is lightly toasted, remove from the pan and set aside.

Feel free to snack on the Marinated Olives, Spicy Hummus, Muhammara, and extra two Pitas while you wait for the Beef Short Rib to cook.

Carefully remove the bag of Beef Short Rib from the pot of water and open the bag using scissors or a knife. Place Beef Short Rib on a baking tray lined with parchment paper. Drizzle with olive oil and half of the Spice Mix. With oven still on a low broil, place tray on lowest shelf of the oven for about 10 minutes or until Beef starts to crisp up.

Remove Beef Short Rib from the oven and let rest for a few minutes.

In the meantime, remove Roasted Potato Wedges from the bag, place on a tray lined with parchment paper, and place in the oven on low broil for 5 minutes or until crispy and golden.

While your Roasted Potato Wedges are baking in the oven, using a fork or tongs, shred the Beef Short Rib to your desired texture.

Once your Roasted Potato Wedges are evenly golden and crispy, remove from the oven and sprinkle with salt to taste. Serve immediately with your Beef Short Rib Shawarma.

Now you are ready to build Beef Shawarma Wraps! Channel your inner chef and get creative with your shawarmas — there’s no one way to build a perfect shawarma! Load your Pita with all of your desired fixings, roll it up, and enjoy!

Chef’s Tip: To build a traditional Beef Shawarma, begin by opening up your Pita and smearing the Lebnah on the bottom of the Pita and Hummus on top. Next, load your shawarma with all of your favourite toppings, including the Boston Bibb Lettuce, Mixed Pickles, Coriander, Parsley, Sliced Red Onion, and Sliced Radish. Top with shredded Beef Short Rib and drizzle with a generous portion of Garlic Tahini Sauce and Muhammara. Tightly roll your shawarma wrap and enjoy!

That’s it! Bon appetit!