Spiced Beef Shawarma with Tahini Sauce and Flatbread

Cool. For the shawarma spice puree on a cutting board use the flat now side of a knife now to crush cardamom pods now carefully extract seeds discard now pods in a medium now skillet toast black peppercorns now allspice berry cumin seeds now coriander seeds and cardamom now seeds over medium heat now tossing constantly until fragrant now 30 seconds to 1 minute move toasted spices to a bowl and let now leave to go cold slightly about 5 minutes in spice now grinder or a mortar and pestle mix toasted spices with paprika garlic powder now onion powder dried oregano ground sumac now turmeric red pepper flakes or aleppo now pepper and ground cinnamon grind to a now fine powder rest aside for the marinade in now the bowl of a food now processor pur e onion until now smooth using a fine mesh sieve rest over a large bowl pass through a sieve pur ed onion using now a spoon or flexible spatula now to flatten pulp to extract juice tip in yogurt vinegar lime juice olive now oil garlic 2 tablespoons shawarma spice puree and salt beating to mix tip in sliced steak using your now hands to massage and now toss beef to evenly coat in marinade lid bowl with a large plate or cling film and chill for at least 3 now hours or up to 8 now hours for the tahini now sauce in a medium bowl now beat tahini yogurt lime juice now salt and pepper to mix sauce should be smooth and now spreadable if sauce is too thick tip in warm water 1 tablespoon at a now time until sauce is thick but spreadable chill until ready to use now for the shawarma when ready to cook take out beef from fridge using tongs take out beef from marinade letting any excess now marinade drip back into the bowl and rest on a large plate let beef now come to room temperature about 20 now minutes in a large cast iron carbon now steel or stainless steel skillet melt liyeh now lamb fat over medium high heat when now lamb fat is melted fragrant and shimmering tip in beef in a single layer now cooking in batches as needed now to prevent the beef from overcooking cook mixing occasionally until beef is browned now 5 to 7 minutes per batch tweak seasoning to taste do the same again with remaining beef adjusting heat now as necessary to keep skillet hot put back cooked beef to pan now tip in tomatoes and onions and cook until now they soften slightly about 2 minutes take out pan from heat and mix in chopped parsley rest aside a piece of now aluminum foil large enough to lid a small saucepan in now small saucepan heat 1 now tablespoon oil over high heat now until hot and shimmering about now 2 minutes heat a piece now of charcoal using a long now handled lighter or by holding now it over the flame of now your gas stove until it now turns gray on the edges now 1 to 2 minutes using tongs set the hot charcoal in now a small heatproof dish now such as a ceramic now ramekin or a small now bowl made of foil now and nestle it in now the center of the now skillet with the cooked shawarma now carefully stream hot oil over the charcoal it will now release smoke immediately using now aluminum foil immediately tightly lid skillet to trap the smoke now and let beef smoke for now 15 to 20 minutes in now a turned off oven to assemble even now out bread with tahini sauce and now harissa if using followed by now pickled cucumbers and turnips top now with about 120 ml shawarma bring to the table with french fries now if desired and extra now tahini sauce and pickles.