Beef Shawarma
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
6 people
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Calories
375 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Beef Shawarma
Description
The Beef Shawarma recipe uses strips of flank steak marinated in olive oil, lemon juice, vinegar, yogurt, garlic, and a mix of spices including cumin, seven spices, garlic powder, ginger, and paprika. Marinating softens the meat and infuses it with complex, tangy, and mildly spicy flavors. Baking at 425°F cooks the beef through while allowing edges to caramelize, and broiling briefly adds a slight char that enhances the savory notes.
The prepared beef is served traditionally wrapped in pita bread alongside a creamy tahini sauce made from tahini paste, lemon juice, garlic, salt, and water. The recipe suggests adding fresh toppings like sliced tomatoes, red onions, pickles, and parsley to balance the richness with freshness and crunch. This dish can also be served as a rice or quinoa bowl, offering versatility in presentation.
According to notes, the marinade can be made several days ahead and the beef may marinate up to 24 hours without negative effects. Leftovers store well refrigerated for a few days or frozen for months and reheat gently to retain moisture. The tahini sauce keeps for two weeks when covered. These tips help with meal prep and storage for convenience.
Ingredients
For the shawarma:
- 1.5 lb flank steak 700g, or strip steak, ribeye or sirloin, cut into strips
- 1/4 cup olive oil
- 2 tablespoon lemon juice
- 2 tablespoon white vinegar
- 2 cloves garlic minced
- 1 teaspoon cumin powder
- 1 teaspoon seven spices or allspice powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika powder
- 1/2 cup yogurt
- 1 onion red, sliced
For the tahini sauce:
- 1/2 cup tahini
- 1/3 cup lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 cup water
Instructions
For the shawarma:
- Mix together all the ingredients for the beef shawarma in a large bowl until well combined and beef strips are coated. Cover with plastic wrap. Marinate for 30-45 minutes or up to an hour.
- When ready to cook, preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper.
- Spread the shawarma mixture onto the parchment paper. Bake for 20-25 minutes until cooked through and sizzling. You can broil for the last 1-2 minutes to get a nice char in places.
For the tahini sauce and to assemble:
- Mix together the ingredients for the tahini sauce, and make shawarma wraps by placing some beef strips in the center of a piece of pita bread, drizzling with tahini sauce, and toppings like sliced tomatoes, sliced red onions, pickles, and chopped parsley. Enjoy!
Notes
- Marinade can be prepared 5-7 days in advance, with beef marinating up to 24 hours safely.
- Refrigerate leftover cooked beef covered for 2-3 days or freeze for up to 2 months.
- Reheat leftovers using an oven at low heat, microwave, or air fryer for best texture.
- Tahini sauce stores covered in the refrigerator for at least two weeks.
- Assemble wraps using pita or saj bread, adding toppings such as tomatoes, pickles, onions, and parsley.
- Beef shawarma also works in rice or quinoa bowls for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 29g | 58% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 71mg | 24% |
| Sodium | 660mg | 28% |
| Potassium | 546mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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