Shawarma

2 pounds beef or lamb filet or top sirloin, not too lean 1/4 cup red wine vinegar 1/4 cup plus 1 tablespoon canola oil, divided1 teaspoon ground nutmeg1 teaspoon ground cardamom1 teaspoon cinnamon1 teaspoon ground cumin1 teaspoon ground cloves1 teaspoon allspice1 teaspoon black pepper1 teaspoon saltToppingsParsleyTomatoesOnionsPickles, see noteTahini (sesame paste)8 pieces pita breadCut beef into thin stripes. Combine vinegar, 1/4 cup oil, nutmeg, cardamom, cinnamon, cumin, cloves, allspice, black pepper and salt. Place beef in bowl and pour marinade over. Cover and marinade overnight in the refrigerator.Heat remaining oil in a skillet over high heat and brown beef strips.Spoon beef into pita bread, top with parsley, tomatoes, onions, pickles and tahini.Serves four to six.Cook's note: I use Lebanese pickles that have some heat to them or pickled turnips.Nutrition values per serving: 415 calories, 15 g fat (4 g saturated), 37 g carbohydrates, 2 g fiber, 31 g protein, 60 mg cholesterol, 378 mg sodium.