Beef Shawarma Plate
Makan Tengah Hari • Malaysia
How to Make Beef Shawarma Plate (Traditional & Healthy Version)
The Beef Shawarma Plate is a vibrant lunch dish that has found its home in Malaysia’s multicultural cuisine. While shawarma traces its roots to global influences, in Malaysia it has evolved to incorporate local flavors and ingredients, creating a uniquely Malaysian taste. The dish features marinated beef slices, locally known as 'daging', that are cooked with aromatic spices like cumin, coriander, and fresh lemongrass (serai), then served with a refreshing salad of timun (cucumber), tomato, and onions, often accompanied by a tangy yogurt sauce and pita bread. This plate is a staple in Malaysian urban lunch culture, especially among those seeking a wholesome and protein-rich meal. The use of local herbs such as coriander leaves (daun ketumbar) and a touch of pandan not only elevates its aroma but also connects it to the Malaysian tradition of integrating fresh and healthy produce. The Beef Shawarma Plate is a perfect example of Malaysia’s culinary diversity, blending Middle Eastern roots with regional flavors, making it a delicious and culturally rich choice for lunch.
Bahan-bahan(untuk 1 generous plate with pita, salad, and sauce)
- 250g Lean beef sirloin (daging) (thinly sliced)
- 1 stalk Serai (lemongrass) (finely chopped)
- 2 tbsp Daun ketumbar (coriander leaves) (chopped)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Paprika
- 2 cloves Garlic (minced)
- 1 leaf Pandan leaf (tied and placed in marinade) - pilihan
- 1/2 cup Low-fat Greek yogurt (for sauce)
- 1/2 Cucumber (timun) (sliced)
- 1 Tomato (sliced)
- 1/4 Red onion (sliced)
- 2 Whole wheat pita bread (Malaysian bakery preferred)
- 2 tsp Olive oil (for grilling)
- to taste Salt & pepper
Arahan
- 1
Prepare the beef by combining thinly sliced daging with serai, daun ketumbar, cumin, coriander powder, paprika, garlic, and salt. If using, add pandan leaf for aroma. Mix well and marinate for at least 10 minutes.
10 minutes
Marinating longer enhances the flavor and tenderness.
- 2
Heat olive oil in a non-stick pan or grill. Add the marinated beef and cook over medium-high heat until browned and cooked through, about 6-8 minutes.
8 minutes
Do not overcrowd the pan; cook in batches for even browning.
- 3
While the beef cooks, prepare the salad by slicing timun, tomato, and red onion. Toss together with a pinch of salt and pepper.
3 minutes
Use fresh, local produce for best taste and nutrition.
- 4
Make the yogurt sauce by mixing low-fat Greek yogurt with a teaspoon of chopped daun ketumbar, minced garlic, and a pinch of salt. Stir well.
2 minutes
Chill the sauce before serving for a refreshing touch.
Kenapa hidangan ini sihat
Choosing lean beef and whole wheat pita makes this shawarma plate lighter and more nutrient-dense. Greek yogurt provides probiotics and calcium, and the abundance of vegetables adds fiber and micronutrients. Minimal oil and grilling instead of deep frying keep calories in check, making it suitable for weight management and general wellness.
This Beef Shawarma Plate is high in protein from lean daging, low in saturated fat thanks to olive oil and Greek yogurt, and rich in vitamins from fresh vegetables. Lemongrass and coriander offer antioxidants, while whole wheat pita boosts fiber. The dish provides balanced macros, supporting muscle health and digestive wellness.
Petua
- 💡Tip 1: Slice beef very thin for fast cooking and tender texture.
- 💡Tip 2: Use fresh serai and daun ketumbar to maximize aroma and flavor.
- 💡Tip 3: Marinate overnight for even deeper flavor and softer meat.
Penyimpanan & hidangan
Store cooked beef and salad separately in airtight containers in the fridge for up to 2 days. Reheat beef before serving. Pita is best fresh; if stored, wrap to prevent drying.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 520.0 kcal |
