Shawarma Vs. Picanha Cooking Challenge

Ingredients

• 1.5 lb Picanha (Trimmed, cut into 1/4‑inch steaks against the grain)
• 1 lb Chicken Breast (Skinless, boneless, sliced thinly against the grain)
• 1 tsp Black Pepper (Freshly cracked)
• 0.5 tsp Cloves (Ground)
• 0.5 tsp Cardamom (Ground)
• 0.5 tsp Allspice (Ground)
• 2 tsp Fine Salt (Kosher or fine sea salt, divided)
• 2 tbsp All-Purpose Flour (For coating chicken)
• 5 cloves Garlic (Minced; 3 for chicken rub, 2 for sauces)
• 1 tsp Paprika (Smoked if available)
• 2 tsp Sumac (Tangy citrus flavor, divided between chicken rub and chimichurri)
• 0.5 tsp Cumin (Ground)
• 0.25 cup Tahini (Smooth sesame seed paste)
• 2 tbsp Ghee (Clarified butter)
• 1 small pepper Brazilian Hot Pepper (Finely minced; wear gloves when handling)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Water (For thinning tahini sauce)
• 0.25 cup Heavy Cream (Full‑fat for richness)
• 1 tsp Dijon Mustard (Smooth)
• 2 tbsp Olive Oil (Extra‑virgin, good quality)
• 1 tbsp Red Wine Vinegar (For chimichurri onion sauce)
• 0.25 cup Fresh Cilantro (Chopped)
• 0.25 cup Fresh Parsley (Chopped)
• 1 medium Red Onion (Finely diced)
• 0.5 cup Cucumber (Diced)
• 0.5 cup Tomato (Diced, seedless if possible)
• 1 small Shallot (Thinly sliced for salad)
• 1 cup White Rice (Uncooked; rinsed)
• 1 tbsp Pomegranate Molasses (For finishing drizzle)
• 4 pieces Flour Tortillas (8‑inch, warmed before rolling)

Instructions

1. Slice and Season the Meats

   Place the picanha on the cutting board and slice it into 1/4‑inch steaks against the grain. Slice the chicken breast thinly across the grain. Sprinkle each meat with a pinch of fine salt.

   Time: PT10M

2. Prepare Spice Rubs

   In a small bowl combine black pepper, ground cloves, cardamom, and allspice – this is the picanha rub. In another bowl mix flour, minced garlic, paprika, sumac, cumin, and a pinch of fine salt – this is the chicken coating.

   Time: PT5M

3. Sear the Picanha

   Heat the skillet over medium heat, add a drizzle of oil, then place the picanha steaks in a single layer. Cook 3‑4 minutes per side until a deep brown crust forms and the fat cap renders. Remove and let rest.

   Time: PT8M

   Temperature: Medium

4. Cook the Chicken

   Lightly coat the thin chicken slices in the flour‑garlic spice mix, shaking off excess. In the same skillet add a tiny bit more oil and sear the chicken slices 1‑2 minutes per side until golden and cooked through.

   Time: PT5M

   Temperature: Medium

5. Make the Spicy Tahini Sauce

   In a mixing bowl whisk together tahini, melted ghee, minced Brazilian hot pepper, minced garlic, lemon juice, and water until smooth and glossy. Season with a pinch of salt.

   Time: PT5M

6. Prepare Chimichurri‑Sumac Onion Sauce

   Heat 1 tbsp olive oil in a saucepan over medium heat. Add finely diced red onion and sauté until translucent (about 2 minutes). Add minced garlic and cook 30 seconds. Deglaze with red wine vinegar, then stir in chopped cilantro, parsley, sumac, Dijon mustard, heavy cream, and lemon zest. Simmer 3‑4 minutes until slightly thickened.

   Time: PT7M

   Temperature: Medium

7. Cook Garlic Rice

   Rinse 1 cup white rice until water runs clear. In a saucepan, heat 1 tsp olive oil, add 2 minced garlic cloves and sauté 30 seconds. Add the rice, stir to coat, then add 2 cups water and a pinch of salt. Bring to boil, reduce to low, cover and simmer 15‑18 minutes until water is absorbed.

   Time: PT20M

   Temperature: Low

8. Assemble Fresh Salad

   Dice cucumber and tomato, thinly slice the shallot. Toss together in a bowl with 1 tbsp olive oil, a pinch of salt, and a quick drizzle of lemon juice if desired.

   Time: PT5M

9. Warm the Tortillas

   Lightly brush the flat‑top griddle with oil, place each tortilla seam‑side down and toast for about 30 seconds until warm and slightly crisp.

   Time: PT3M

   Temperature: Medium‑high

10. Assemble the Shawarma Wraps

    Lay a warm tortilla flat. Spread a thin layer of tahini sauce, add a scoop of garlic rice, top with sliced picanha and chicken, drizzle chimichurri‑sumac onion sauce, add a spoonful of fresh salad, and finish with a drizzle of pomegranate molasses. Fold the sides and roll tightly, seam side down. Optionally, give the roll a quick press on the griddle to seal.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

38 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Picanha: Ribeye cap, Sirloin cap
• Instead of Chicken Breast: Turkey breast
• Instead of Black Pepper: White pepper
• Instead of Cloves: Allspice
• Instead of Cardamom: Cinnamon
• Instead of Allspice: Nutmeg
• Instead of Fine Salt: Sea salt
• Instead of All-Purpose Flour: Cornstarch
• Instead of Garlic: Garlic powder
• Instead of Paprika: Chili powder
• Instead of Sumac: Lemon zest
• Instead of Cumin: Coriander
• Instead of Tahini: Almond butter (different flavor)
• Instead of Ghee: Butter, Olive oil
• Instead of Brazilian Hot Pepper: Serrano pepper, Thai bird chili
• Instead of Lemon Juice: Lime juice
• Instead of Heavy Cream: Half‑and‑half
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Olive Oil: Avocado oil
• Instead of Red Wine Vinegar: Apple cider vinegar
• Instead of Fresh Cilantro: Parsley
• Instead of Fresh Parsley: Cilantro
• Instead of Red Onion: Shallot
• Instead of Shallot: Red onion
• Instead of White Rice: Basmati rice
• Instead of Pomegranate Molasses: Balsamic reduction
• Instead of Flour Tortillas: Pita bread

Equipment Needed

• Cutting Board
• Chef's Knife
• Skillet
• Mixing Bowl
• Whisk
• Microplane
• Measuring Spoons
• Measuring Cups
• Tongs
• Saucepan
• Flat Top Griddle or Large Skillet
• Plate
• Gloves

Critical Steps — Do Not Skip

• Render the fat cap on the picanha before searing
• Slice chicken breast thinly against the grain for quick cooking
• Create a smooth tahini sauce by whisking continuously
• Season each component adequately with salt
• Assemble the shawarma while the tortillas are still warm

Chef Tips from the Video

• Use a microplane to grate the garlic directly into the tahini sauce for a silky texture.
• Add a pinch of Oslo flaky salt just before serving for a burst of mineral flavor.
• If you prefer less heat, remove the seeds from the Brazilian pepper before mincing.

Troubleshooting

Storage

Refrigerator: Cooked meats, sauces, and rice keep up to 3 days in airtight containers.

Freezer: Uncooked picanha and chicken can be frozen for up to 2 months; cooked meat freezes well for 1 month.

Room temperature: Assembled shawarma should be eaten within 2 hours; otherwise refrigerate.

Make-Ahead Tips

• Season and slice the meats up to 2 hours ahead; keep refrigerated.
• Prepare tahini sauce and chimichurri‑sumac onion sauce a day before; store in sealed jars.
• Cook rice and store in the fridge; reheat with a splash of water.

Frequently Asked Questions