Shawarma Beef Tacos

While the onion is pickling, combine the ras el hanout, honey and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the beef strips and toss to coat.

Thinly slice the cucumber into batons. Thinly slice the tomato into half-moons. Finely chop the parsley leaves. Combine the cucumber, tomato and parsley in a medium bowl with a drizzle of olive oil and season with salt and pepper.

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

Heat the mini flourtortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.