0 from 18 votes
Beef Shawarma
This easy oven baked homemade beef shawarma is a simple sheet pan meal that tastes absolutely delicious!
Prep Time
10 mins
Cook Time
10 mins
Servings: 6 people
Calories: 375 kcal
Course:
Main Course
Cuisine:
Middle Eastern
Ingredients
For the shawarma:
- 1.5 lb beef cut into strips, like flank steak, strip steak, ribeye or sirloin 700g
- 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 all spice powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ginger powder
- 1/2 teaspoon paprika powder
- 1/2 cup yogurt
- 1 red onion, 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.
Cup of Yum
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
- Make ahead instructions:
- You can make the marinade 5-7 days ahead of time, and you can have the beef marinating for up to 24 hours in advance. Some might say the acid will start to break down the beef if you leave it for that duration, but I've never had a problem! The tahini sauce will last well covered in the fridge for at least 2 weeks.
- Storage:
- Leftover cooked beef shawarma will last 2-3 days tightly covered in the fridge. You can reheat in an oven set at low heat, in the microwave, or in an air fryer for a couple minutes!
- You can also freeze the cooked meat for up to 2 months in an airtight container.
- Assembly:
- Make shawarma sandwiches by using pita bread or saj bread, topping with tahini sauce, chopped parsley, sliced tomatoes, pickles, red onions or anything you like. You can also make shawarma rice bowls or quinoa bowls.
Nutrition Information
Calories
375kcal
(19%)
Carbohydrates
7g
(2%)
Protein
29g
(58%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Cholesterol
71mg
(24%)
Sodium
660mg
(28%)
Potassium
546mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
40IU
(1%)
Vitamin C
8mg
(9%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
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.