Beef Shawarma Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
458 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Beef Shawarma Recipe
Description
This Beef Shawarma recipe features thin strips of sirloin marinated in a mixture of aromatic spices including cumin, turmeric, coriander, cinnamon, allspice, paprika, and cardamom, along with garlic, lemon juice, white vinegar, and olive oil. The marination tenderizes the beef and infuses it with complex flavors typical of shawarma.
The marinated beef is seared in a hot skillet until fully cooked, developing a slightly caramelized exterior while remaining juicy inside. A tahini sauce made from tahini paste, lemon juice, garlic, salt, and pepper is prepared separately to add creamy, tangy richness to the final dish.
The shawarma is assembled by placing the beef on pita bread, topped generously with tahini sauce, pickled turnips and cucumbers, sumac-seasoned onions, fries, lettuce, and tomato. Wrapping these ingredients together creates a balanced combination of textures and tastes representative of classic shawarma sandwiches.
Leftovers can be refrigerated for up to three days. Marinating longer, up to 24 hours, enhances flavor. Tahini sauce can be made ahead and stored separately. Store-bought shawarma spice mixes may substitute for the homemade blend to save time.
Ingredients
Beef shawarma
- 1 1/2 lb beef sirloin sliced thinly
- 1 onion sliced
- 3 cloves garlic minced
- 1 lemon juice of
- 2 tbsp white vinegar
- 1/4 cup olive oil extra virgin
- 1 tsp cumin
- 1/2 tsp Turmeric
- 1 tsp Coriander
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp paprika
- 1/2 tsp cardamom
- 1 tsp kosher salt
- 1/2 tsp black pepper
Tahini sauce
- 1/4 cup tahini
- 1 lemon juice of
- 1 clove garlic minced
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
To serve
- 6 pita bread
- pickled turnip
- pickled cucumbers
- tahini sauce
- 2 cups onion sumac
- Fries
- lettuce
- tomato
Instructions
- Place the beef in a bowl and add the onion, garlic, lemon juice, vinegar and olive oil. Add in the cumin, turmeric, coriander, cinnamon, allspice, paprika, cardamom, salt and pepper. Using your hands or a pair of tongs, mix the beef with the spices and olive oil mixture and make sure all pieces are well coated. Cover the bowl with a plastic wrap and marinate for 1 to 2 hours.
- Heat a large cast iron skillet or a nonstick pan over medium high heat. Once the pan is hot, transfer the beef to the pan and sear until fully cooked, about 8 to 12 minutes. If your pan is not large enough, cook the beef in batches.
- To make the tahini sauce, mix the tahini with lemon juice, garlic, salt and pepper. If you like the sauce runnier, add a little bit of water.
- Once the beef shawarma is ready, start assembling the sandwich. Start by placing the beef shawarma on the pita, top with tahini sauce, turnip pickles, cucumber pickles, sumac onion, fries, lettuce and tomatoes. Wrap tightly and cut in half if preferred.
Notes
- Marinate the beef for 1 to 24 hours to deepen flavor and tenderness.
- Tahini sauce can be prepared up to 3 days before serving and stored chilled.
- Leftover cooked shawarma keeps well for up to 3 days refrigerated in an airtight container.
- Use pita pockets or regular pita breads to assemble the shawarma sandwiches.
- Store-bought shawarma spice mixes can be used in place of the homemade blend for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 32g | 64% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 857mg | 36% |
| Potassium | 606mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 112mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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