Wagyu Shawarma

[Ætheling]

Got my hands on 2 pounds of Wagyu Chuckeye
Marinade:
3 tbsp. of olive oil
2 tbsp. of red grape vinegar
1 tsp of apple cider vinegar salt 1/2 tbsp.
1/2 tsp cinnamon powder
1 tsp of all spices
1/2 tsp cardamom powder
1\4 tsp cloves powder
1\2 tsp cumin powder
1 tsp sweet paprika
1 tsp of sumac
1 tbsp. of yogurt

Lebanese recipe

Will be served in flour wrap, pickles, pickled red onions, tomatoes, and Im going with a tzatziki sauce this time.

See you in 24 hours.

[unclefish]

Dang that looks outstanding...I would just eat it as a steak. LOL.

[bboswell]

In for the results but I can promise you if I ever spring for Waygu I’m not covering up the flavor with all that marinade!

[camoclad]

In

[Ætheling]

In for the results but I can promise you if I ever spring for Waygu I’m not covering up the flavor with all that marinade!

Keep an eye out for the chuck eyes. I always buy them over rib eyes. These were the first wagyu chuck eyes Ive ever seen. Think I paid 12.99 a pound. They would be awesome steaks on their own. Willis HEB.

[Tyrex750]

No need to marinate any cut of wagyu.

[eradicator]

In for the results but I can promise you if I ever spring for Waygu I’m not covering up the flavor with all that marinade!

And certainly not a roast!!! 'Merica...

[BlessedVeteran0305]

Never had wagyu how is it just as a steak?

[tvc184]

Dang that looks outstanding...I would just eat it as a steak. LOL.

In for the results but I can promise you if I ever spring for Waygu I’m not covering up the flavor with all that marinade!

Nothing else to add.

[tvc184]

Never had wagyu how is it just as a steak?

Great.

I have had it a couple of times out of curiosity.

It is just beef. But….. not only the amount of marbling makes it more tender but the intramuscular fat itself I believe melts at a lower temperature and gives it a more rich and almost buttery flavor.

But you better get you wallet ready.

Actually a Chuck Eye is pretty reasonable for a wagyu (American hybrid) steak.

Steak like a ribeye or NY strip..

[mzurovec]

Sounds great and look forward to hearing the results. Wagyu is a generally overrated/priced offering that can turn out a wide range of results in my experience. I’m by no means saying not to buy it, but I wouldn’t hesitate to marinate for the right dish. My family loves a good shawarma!

Favorite cut of Wagyu: New York strip. Perfect amount of marbling IMO and not the same price/lb as the fillets or ribeyes. Think our last ones were about $18 a pound. Try ‘em out!

[BlessedVeteran0305]

Great.

I have had it a couple of times out of curiosity.

It is just beef. But….. not only the amount of marbling makes it more tender but the intramuscular fat itself I believe melts at a lower temperature and gives it a more rich and almost buttery flavor.

But you better get you wallet ready.

Actually a Chuck Eye is pretty reasonable for a wagyu (American hybrid) steak.

Steak like a ribeye or NY strip..

Dang, high dollar huh? Maybe one of these days I will try it just once.

[Quackerbox]

Dang, high dollar huh? Maybe one of these days I will try it just once.

Juice aint been worth the squeeze the few times Ive had it. Steaks and brisket.
And we were getting a deal on it.

[TexasBob]

Juice aint been worth the squeeze the few times Ive had it. Steaks and brisket.
And we were getting a deal on it.

We honestly prefer regular beef for the most part. Had a few melt in your mouth steaks but otherwise too fatty and hard on the guts. The tri tip was next level I will admit. I’ll be trying this recipe though.


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[Playa]

So you marinade it, then what? Slow roast?