Beef Shawarma Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
8 sandwiches
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Calories
2069 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Beef Shawarma Recipe
Description
This Beef Shawarma recipe uses a carefully balanced spice mix combined with olive oil, white wine vinegar, and fresh lemon juice to marinate thinly sliced flap or flank steak along with garlic and onion slices. The marinating process softens the meat and infuses the shawarma spices for a rich flavor profile. Cooking on high heat in a cast iron skillet creates a caramelized exterior while keeping the meat tender inside.
The dish is classically served stuffed into pita pockets with a Mediterranean salad consisting of tomatoes, cucumbers, and parsley, complemented by homemade tahini sauce. Optional additions like pickled cucumber add brightness. The combination of tender, fragrant beef and crisp fresh vegetables creates a balanced and satisfying sandwich-style meal.
Leftovers should be cooled completely and refrigerated in a sealed container, lasting 2 to 3 days. This recipe yields eight pita sandwiches, ideal for a filling lunch or casual dinner. The spice blend can also be used in other grilled meats, making it versatile for Middle Eastern cuisine.
Ingredients
For Shawarma Spices
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1 tsp paprika sweet, Spanish
- 3/4 tsp Turmeric ground
- 1/2 tsp cloves ground
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cinnamon
For Shawarma + Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 lemon
- 1 1/2 lb beef flap steak cut very thinly against the grain into bite size pieces, or flank steak
- kosher salt
- black pepper
- 4 garlic minced, cloves
- 1 yellow onion halved and sliced, medium
To Serve
- 4 pita bread halved (8 pita pockets, loaves
- 3-Ingredient Mediterranean salad, (or sliced tomatoes and cucumbers, and chopped parsley)
- 1 Homemade Tahini Sauce, follow this tahini sauce recipe
- cucumber optional, pickled
Instructions
- In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
- Using a chef’s knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
- Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
- Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
- While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
- Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!
Notes
- Allow the beef shawarma to marinate for a few minutes at room temperature or refrigerate for a couple of hours to deepen the flavor.
- Store leftovers in a sealed container in the fridge for up to 3 days for best freshness.
- This recipe makes eight pita pocket sandwiches, with one sandwich as a typical serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8sandwiches
Amount Per Serving
Calories 2069 kcal
% Daily Value*
| Calories | 206.9kcal | 10% |
| Carbohydrates | 3.8g | 1% |
| Protein | 18.9g | 38% |
| Saturated Fat | 3.3g | 17% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53.6mg | 18% |
| Sodium | 204.4mg | 9% |
| Potassium | 318.2mg | 7% |
| Fiber | 1g | 4% |
| Vitamin A | 183.9IU | 4% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 22.3mg | 2% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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