BEEF SHAWARMA: In a large bowl, combine the shawarma seasoning, olive oil, and vinegar. If your seasoning is salt free, add in ½ teaspoon of salt. Check for seasonings, and adjust as desired. Add the skirt steak and allow it to marinade for at least 20 minutes in the refrigerator – ideally for an hour and up to 24 hours. When ready to cook, remove the meat from the refrigerator and allow to rest for 20 minutes. Heat a large cast iron skillet over medium heat. Allow the pan to get super hot before adding the meat. Cook the meat for 3-8 minutes per side depending on how you prefer your steak. As a guideline, 5 minutes/side will yield about a medium-rare skirt steak. Remove to a plate, allow to rest for 10 minutes before slicing against the grain for maximum tenderness.

VERMICELLI RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water fro 2 minutes, using your fingers to rub the rice, set aside. Heat the ghee in a large dutch oven over medium heat. Allow the ghee to turn to liquid completely, then add the vermicelli pasta and brown. It will take about 5-6 minutes for the pasta to brown, keep a close eye on it and stir it often. When the vermicelli is light brown in color, add the rinsed rice and allow to toast for 3-4 minutes, stirring frequently so the vermicelli doesn’t burn. Add the water and allow to come to a boil. Stir just once to break up any lumps. Cover, reduce heat to low and let cook for 12-15 minutes or until the water dries up and the rice cooks through. Allow to stand for 5 minutes before fluffing with a fork.

ASSEMBLY: To assemble your bowl, place the desired amount of rice in your vessel. Top with sliced shawarma meat and desired toppings. Sprinkle with sumac if desired.