Simon Turner’s Shawarma Welsh Beef steak sandwich with yogurt dip

  • Prep time 15 mins
  • Cook time 35 mins
  • Serves 1


  • 1 PGI Welsh Beef brisket or ribeye steak
  • 1 brioche bun
  • 1 onion, sliced lengthways
  • 1 green pepper, deseeded and blackened
  • Angus & Oink’s Shawarma Lebanese Kebab Seasoning or make your own (ingredients below)
  • Angus & Oink’s Garlic Butter Seasoning
  • 1 clove garlic
  • 1 tsp ground black pepper
  • Welsh cheddar cheese or Gruyère cheese
  • Butter for spreading

For the homemade Shawarma rub:

  • 2 tbsp sweet paprika
  • 1 tbsp allspice
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground ginger
  • ½ tsp Aleppo pepper or hot pepper flakes (optional)

For the yogurt dip:

  • 1 large red onion
  • Vegetable oil
  • Welsh sea salt and freshly ground black pepper
  • 1 cup of plain yogurt
  • 1 clove garlic, grated or finely minced
  • 1 tbsp finely chopped cilantro or 1½ tsp finely chopped fresh mint or a combination
  • ¼ tsp toasted and ground cumin seeds
  • ½ tsp mustard seeds


  1. Cook your steak to your liking and let it stand for 15 minutes.
  2. Whilst resting the steak, fry off the onion sliced lengthways so they cook nicely and stringy and almost crisp. Add the blackened deseeded green pepper and stir fry for a minute or two. Tip – I blacken my pepper on a BBQ.
  3. Then add one tablespoon of Angus & Oink’s Shawarma Lebanese Kebab Seasoning (or make your own) and sizzle like a fajita.
  4. Now add your rested, extra juicy, slices of steak and quickly toss and warm through, and that’s your filling.
  5. Next toast the top of the brioche bun, then flip and butter your bun with Angus & Oink garlic butter mix, or just use salted welsh butter, and toast.
  6. Throw on some grated Welsh cheddar or cheese of choice, Gruyère is superb melted under the grill.
  7. Now just add your steak, onions and pepper filling into the brioche bun with the yogurt dip on the side and try not to enjoy too much!

To make the yogurt dip:

  1. Whisk together the yogurt, garlic, cilantro or mint, and cumin in a small bowl.
  2. In a pan over a medium heat, warm two teaspoons of vegetable oil. When the oil is hot, add the mustard seeds.
  3. Cook until the mustard seeds pop and become fragrant, 1 minute or less. Pour the hot oil and mustard seeds over the yogurt and stir in. Fold in the grilled onion and season the raita with salt and add one teaspoon of ground cumin.
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