Tri-Tip Sandwich
- Level: Intermediate
- Total: 2 hr 40 min (includes resting and cooling time)
- Active: 1 hr 40 min
- Yield: 8 servings
- Level: Intermediate
- Total: 2 hr 40 min (includes resting and cooling time)
- Active: 1 hr 40 min
- Yield: 8 servings
Ingredients
Tri-Tip Shawarma:
Pita Dough:
Garlic Sauce:
Tahini Sauce:
Tzatziki:
Sandwiches:
Directions
- For the tri-tip shawarma: Mix the oil, lemon juice, Worcestershire, vinegar, allspice, pepper, chili powder, garlic powder, salt, seven-spice blend and shawarma spice together in a container to avoid having an uneven marinade; add the meat. Allow to marinate, refrigerated, for 24 hours. In the restaurant, the meat is stacked on a vertical rotisserie with thin slices shaved off as it rotates. At home, cooks can grill the thin slices of meat for a few minutes on each side until fully cooked.
- For the pita dough: Add the flour, water, soybean oil and salt to a mixer and mix for 12 minutes. While mixing, slowly add the yeast, then the sugar. Mix for 10 minutes while checking for signs of rising. Once you have the perfect consistency, weigh out eight 6-ounce portions of dough (save any remaining dough for another use). Shape them into round balls. Cover with a towel and leave them for 10 minutes to rest. Using a floured rolling pin, roll each of the pieces into a circle that's 8 inches wide and about 1/4 inch thick. If the dough starts to stick, sprinkle with a tiny bit of flour.
- Preheat the oven to 500 degrees F.
- Cook the pita on oiled baking sheets until they rise, about 3 minutes.
- For the garlic sauce: Peel the potatoes, then cut into halves or thirds depending on the size and rinse with water. Put the potatoes in a pot with enough water to cover the potatoes. Let boil until soft, 15 to 20 minutes; drain and reserve 1/3 cup potato cooking water. Let the potatoes cool, then put in a bowl and blend with an electric whisk with the mayo, salt, garlic and white pepper, adding potato water as necessary, until smooth and creamy.
- For the tahini sauce: Place the tahini paste in a small bowl. Add the citric acid, salt and garlic. With one hand, mix the ingredients with a big whisk, and with the other hand, add 1/4 cup water. Blend until creamy. Taste and adjust by adding more citric acid, salt or water.
- For the tzatziki: Mix the cucumber, yogurt, mint, salt and garlic together until the cucumbers are evenly coated.
- For the sandwiches: Cut about 1/2-inch off the top of a pita bread. Open the bread and coat the inside of the bread with the garlic sauce. Add the lettuce, tomatoes, cucumbers and tri-tip. Top off with some tahini sauce and serve with a side of tzatziki. Repeat to make the remaining sandwiches.
