Lebanese Shawarma Loaded Fries

Preparation

Prep Time: 40min | Cook Time: 180min

1. To make the pickled red onions, combine the sugar, salt, beet juice, vinegar, and peppercorns in a medium non-reactive saucepan.  Place the pan over medium-high heat until the vinegar reaches a boil and the sugar/salt have dissolved. Add the onions and allow them to simmer for 2-3 minutes. Remove from the heat and immediately add 4 cups of crushed ice. Once the mixture cools, allow the onions to sit for at least 30 minutes before using it.
2. To make the shawarma, mix the garlic, lemon juice, apple cider vinegar, olive oil, cloves, salt, cumin, caraway, oregano, cinnamon, nutmeg, black pepper, and cayenne.  Pour the marinade over the thinly sliced ribeye and allow it to marinate for 3 hours.  Grill the beef over high heat for about 3-4 minutes a side.  Allow to rest 5-10 minutes before slicing.  Keep warm.
3. To make the yogurt sauce, combine the yogurt, lemon juice, cumin, dill, mint, garlic, salt, and pepper.  Hold the sauce in the refrigerator until ready to use.
4. To fry the fries, lower the fries into preheated 375 F (190 C) oil.  Fry the fries until they are golden brown and crisp.  Drain the fries and transfer them to a large bowl.  Season the fries with salt and arrange them on a platter.
5. Top the fries with the thinly sliced beef shawarma.  Top the beef with the pickled onions, cucumbers, and tomatoes.  Add a spoonful of the yogurt sauce over the meat and garnish with the chopped mint.
6. Serve immediately, enjoy!