beef shawarma recipe
The Best beef shawarma recipe
What I love most about this recipe is how adaptable it is. We make it for casual dinners on lazy Sundays, for potlucks where people bring their own sides, and even for special occasions when we want something hearty but not too heavy. The beef shawarma itself is packed with lean protein and fiber from the vegetables, making it a smart choice for keeping us full without the guilt. Plus, the spices—cumin, coriander, paprika—give it that warm, earthy depth that makes it feel like a little taste of the Middle East without the fuss. My family doesn’t even notice how healthy it is; they just keep asking for more. It’s that kind of dish that makes eating feel like a joy, not a chore.
Beef Shawarma Recipe
A flavorful and tender beef shawarma dish marinated in aromatic spices, served with warm pita bread and fresh toppings. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs (700g) beef shank or flank steak
- 1/2 cup yogurt
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1 package (7 oz) store-bought pita bread
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 bell pepper, sliced
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 1 cup chopped tomatoes
- 1/2 cup red onion, thinly sliced
- 1/2 cup pickles, sliced
- 1/2 cup chopped cucumber
- 1/2 cup chopped green olives
- 1 cup tomato sauce
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
In a large bowl, combine yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, salt, black pepper, cinnamon, and allspice. Mix well. -
3
Place beef in a resealable plastic bag or large bowl. Pour the marinade over the beef and coat evenly. Seal the bag or cover the bowl. Marinate the beef for at least 4 hours (overnight for best results). -
4
After marinating, remove the beef from the marinade and let it drain excess liquid. Grind or shred the beef using a meat grinder or a large knife. -
5
Heat olive oil in a pan over medium-high heat. Add the shredded beef and cook until browned and cooked through (about 5-7 minutes). Set aside. -
6
Toast the pita bread by heating in the oven for 3-5 minutes or until soft. -
7
In a separate bowl, mix tomato sauce, garlic powder, onion powder, oregano, basil, cayenne pepper, salt, and pepper. -
8
Spread the sauce on each pita bread. -
9
Divide the beef between the pita breads, then top with sliced onions, bell pepper, parsley, mint, tomatoes, red onion, pickles, cucumber, and olives.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Meat grinder or large bowl (for shredding)
- Oven
- Mixing spoon
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of sumac to the marinade.
- You can use a slow cooker to cook the beef for easier shredding.
- Ensure the beef is fully cooked to avoid foodborne illness.
- Adjust the spice level to your preference.
Substitutions
- Use chicken or turkey instead of beef for a lighter option.
- Replace yogurt with Greek yogurt for a tangier flavor.
Watch Video Of How Beef Shawarma Recipe Works
❓ Frequently Asked Questions About Beef Shawarma
What is the best way to marinate beef shawarma for optimal flavor?
The best way to marinate beef shawarma involves using a mix of yogurt, garlic, ginger, lemon juice, olive oil, salt, and spices like cumin, coriander, paprika, and turmeric. Marinate the beef for at least 4 hours, preferably overnight, in the fridge for deeper flavor penetration. For extra tenderness, you can also add a pinch of baking soda to the marinade before adding the beef.
How do you prepare the shawarma sauce for dipping?
A classic shawarma sauce combines tahini, lemon juice, garlic, olive oil, salt, and a pinch of cumin. Mix tahini with a little warm water to thin it out, then add the remaining ingredients. For a smoother texture, you can blend the sauce. Adjust the consistency by adding more water or tahini as needed. Some variations include adding yogurt or a touch of honey for sweetness.
What type of meat is commonly used for beef shawarma?
The most commonly used meat for beef shawarma is thinly sliced, boneless beef, typically from the flank or sirloin. These cuts are preferred because they are tender and lean, allowing the marinade to infuse well. Avoid very fatty cuts to keep the dish healthier.
How do you cook the beef shawarma properly to ensure it stays tender?
To ensure tender beef shawarma, slice the meat very thinly against the grain before cooking. Cook it quickly over high heat using a combination of a pan and a shawarma rotisserie (or a broiler if you don’t have one). For a rotisserie-style method, sear the beef in batches, then cook on the spit for about 10-15 minutes. Alternatively, pan-fry the beef for 2-3 minutes per side until caramelized. Avoid overcooking to maintain tenderness.
Can you make beef shawarma without a shawarma rotisserie, and if so, how?
Yes, you can make beef shawarma without a shawarma rotisserie using alternative methods. One way is to use a broiler or grill pan: slice the beef thinly, marinate it, and then sear it in batches in a hot pan for 2-3 minutes per side. For a more authentic texture, you can use a meat skewer (chopsticks wrapped in aluminum foil) and cook it on a grill or stovetop. Another method is to use a slow cooker or Instant Pot to tenderize the meat before slicing thinly and pan-frying.
