Bavette Schawarma

Ingredients:

• 2 lbs Tangen Draw Bavette
• 4 Cloves of Garlic
• 2 TBLS Whole Cumin Seed
• 1 TBLS Whole Fennel Seed
• 2 TBLS Red Wine Vinegar
• 1 TBLS Dried Oregano
• 1/4 Cup Extra Virgin Olive Oil
• 1 TBLS Kosher Salt
• 1/2 tsp Ground Pepper (optional)

Directions:

1. Cut the bavette steaks into 1" cubes and place in a large glass or stainless bowl.
2. Toast the cumin and fennel seeds in a skillet for 2 minutes over medium heat.  If you don't have time to do this, simply substitute the toasted spices with half the volume of the same spice ground (1 TBLS Ground Cumin and 1 1/2 tsp Ground Fennel).
3. In a mortar, mash the cumin, fennel and garlic together to break the seeds open and mix the oil, vinegar, oregano and salt.  Or, put all these aromatics in a blender and pulse to blend for 2 minutes and break down the spices.
4. Pour the marinade over the meat and let rest in marinade for at least one hour and up to overnight.  Skewer the meat, pressing the slices closely together on the skewers.  Grill the skewers over medium 5-6 minutes on each face- the skewers will have four faces due to the square shape of the bavette pieces until the skewers are cooked to a medium doneness.  
5. Let rest for 10 minutes before serving.