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Beef Shawarma
5 from 12 votes

Beef Shawarma

Beef Shawarma features flank steak strips marinated in a blend of lemon juice, vinegar, garlic, and warm spices like cumin and seven spices, then oven-baked until tender and lightly charred. This method infuses the beef with bright, tangy, and savory flavors that develop during the marinating and cooking process. Served in pita bread with tahini sauce and accompaniments like tomatoes, onions, and pickles, it offers a flexible dish suitable for wraps or rice bowls.

Prep Time
10 mins
Cook Time
20 mins
Servings: 6 people
Calories: 375 kcal
Course: Main Course
Cuisine: Middle Eastern

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:
    Cup of Yum
  1. 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.
  2. When ready to cook, preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper.
  3. 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:
  1. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 375

% 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.