Dinner Lunch Middle Eastern Meat

Beef Shawarma

Prep: 20 min (plus marinating) Cook: 15 min Serves: 4-6 Middle Eastern
Beef Shawarma

Beef Shawarma is a popular Middle Eastern street food that has gained worldwide popularity for its bold flavors and satisfying combination of tender meat, warm bread, and fresh toppings. Traditionally, shawarma is made by stacking marinated meat on a vertical rotisserie where it slowly cooks, but this homemade version captures the authentic flavors using a regular oven or stovetop.

The key to great shawarma is the marinade, which typically includes a blend of aromatic spices like cumin, coriander, cardamom, and cinnamon, along with garlic, lemon, and olive oil. The result is incredibly flavorful beef that's tender and juicy, perfect for wrapping in warm pita bread with tahini sauce and fresh vegetables.

Ingredients

For the Beef and Marinade:

  • 2 pounds (900g) beef sirloin or flank steak, thinly sliced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar

For the Tahini Sauce:

  • 1/2 cup tahini paste
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup water (more as needed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin

For Serving:

  • 6-8 pita breads, warmed
  • 1 cucumber, thinly sliced
  • 2 tomatoes, diced
  • 1 red onion, thinly sliced
  • 1 cup fresh parsley, chopped
  • 1 cup pickled turnips or pickles (optional)
  • Lemon wedges

Equipment Needed

  • Large mixing bowl
  • Resealable plastic bag or container with lid
  • Large skillet or frying pan
  • Baking sheet (if using oven method)
  • Aluminum foil
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Small bowl for tahini sauce
  • Whisk

Instructions

  1. Prepare the marinade: In a large bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, cardamom, cinnamon, paprika, turmeric, cloves, cayenne pepper, salt, black pepper, and brown sugar. Whisk until well combined.

  2. Add the thinly sliced beef to the marinade and toss to ensure all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

  3. Prepare the tahini sauce: In a small bowl, whisk together the tahini paste, lemon juice, minced garlic, water, salt, and cumin until smooth. If the sauce is too thick, add more water, one tablespoon at a time, until it reaches a pourable consistency. Refrigerate until ready to use.

  4. Cook the beef (stovetop method): Heat a large skillet over medium-high heat. Working in batches to avoid overcrowding, use tongs to remove the beef from the marinade (reserve the marinade if desired) and add it to the hot skillet in a single layer. Cook for 2-3 minutes per side until browned and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining beef.

  5. Alternative oven method: Preheat the oven to 425°F (220°C). Spread the marinated beef in a single layer on a foil-lined baking sheet. Bake for 10-12 minutes, or until the beef is browned and slightly crispy around the edges.

  6. Prepare the pita bread: Warm the pita bread in the oven for a few minutes, or in a dry skillet over medium heat for about 30 seconds per side.

  7. Assemble the shawarma: Spread a generous amount of tahini sauce on each warm pita bread. Top with the cooked beef, sliced cucumber, diced tomatoes, sliced red onion, chopped parsley, and pickled turnips or pickles if using.

  8. Roll up the pita bread tightly to enclose the filling, wrapping the bottom half in parchment paper or foil if desired to make it easier to eat.

  9. Serve immediately with lemon wedges on the side for squeezing over the shawarma.

Chef's Tips

  • For the most tender beef, slice it against the grain as thinly as possible. Partially freezing the beef for about 30 minutes before slicing makes this easier.
  • Don't rush the marinating process – the longer the beef marinates, the more flavorful it will be.
  • If you can't find tahini paste, you can substitute with Greek yogurt mixed with a little olive oil, lemon juice, and garlic for a different but still delicious sauce.
  • For a spicier shawarma, increase the amount of cayenne pepper in the marinade or add a dash of hot sauce to the tahini sauce.
  • Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.

Variations

Chicken Shawarma

Substitute boneless, skinless chicken thighs for the beef. Marinate and cook using the same method, but adjust cooking time to ensure chicken reaches 165°F (74°C) internal temperature.

Lamb Shawarma

Use thinly sliced lamb shoulder or leg instead of beef for a more traditional Middle Eastern flavor. Lamb may need slightly longer cooking time depending on the cut.

Vegetarian Shawarma

Replace the beef with extra-firm tofu, seitan, or portobello mushrooms. Press and drain tofu well before marinating, and reduce cooking time accordingly.

Nutrition Information

Calories Fat Carbs Protein
550 25g 42g 38g

*Nutrition information is an estimate and may vary based on ingredients and portion sizes.

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