Shawarma

Directions

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   1) Slice the meat very thin but not too small in size.
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   2) Add a little bit of salt.
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   3) Add a little more salt, the garlic, then proceed to crush them until the garlic is meshed really good.
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   4) Add the lemon juice the vinegar, the all-spice, the shawarma spice, black pepper, with the garlic/salt mixture and mix very well in a seperate bowl.
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   5) Pour the sauce on the the meat and mix well.
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   6) Cover the meat well and allow to marinade for 8 hours or overnight.
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   7) Cover the meat well in a pot or in a saucepan and either cook on the stove or in the oven for approximately 45 minutes.
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   8) After 30 minutes.
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   Keep checking to make sure they are not being overcooked.
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    Keep the heat on a little below medium.
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    *Do not drain sauce before cooking.
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    * Besides meat you will need parsley, and onions.
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    The onions should be sliced and mixed with \'soumac\', don\'t know what this is called in English, it is a spice that is red and very sour you can also add tomatoes if you want, or pickles.
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    9) Anyhow you add the meat, the taratour sauce, the parsley, and onions to a big piece of pita bread and proceed to role it into a magnificent delicious sandwhich!
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    !