2 pinch of each: cumin, coriander, cinnamon, allspice, nutmeg, paprika, cloves, salt & pepper
¼ cup fresh cilantro, finely chopped
1 teaspoon zest of lemon
1 teaspoon zest of orange
2 tablespoon olive oil
4 handfuls arugula leaves
1 small red onion, sliced thinly
Juice of 1 lemon
1 tablespoon pomegranate molasses
2 tablespoon honey
1 clove garlic, mashed
Salt and pepper
¼ cup extra virgin olive oil
¼ cup pine nuts, toasted, to garnish
2 tablespoons coarsely chopped pistachios, to garnish
Marinate the steaks in all of the spices, fresh cilantro, zests and olive oil. Rub the marinade all over the meat, cover and leave in the fridge for 1 hour.
Take out the meat and allow to come to room temperature. Heat a griddle and grill the steaks, turning over after 5 minutes. Finish cooking the steaks to your liking. Remove and cover lightly with foil to rest for 5 minutes.
While the meat is resting, prepare the vinaigrette by combining all of the ingredients in a bowl and set aside.
To serve, mound the arugula leaves in individual plates. Scatter some sliced onion on each serving. Thinly slice the beef shawarma and place on top. Drizzle on the vinaigrette. Garnish with the pine nuts and pistachios. Serve immediately.