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The Best Beef Shawarma Recipe
This easy recipe shows you how to turn tender flank steak and wholesome ingredients into irresistibly bold, spicy, and delicious homemade beef shawarma wraps.
Prep Time
30 mins
Cook Time
30 mins
Marinate Time
2 hrs
Servings: 12 wraps (6 servings)
Calories: 629 kcal
Course:
Main Course , Lunch
Cuisine:
Mediterranean , Greek
Ingredients
For the Shawarma Beef –
- 1 ½ - 2 pounds beef Flank Steak
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 2 teaspoons Turmeric
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 lemon zested and juiced
For the Shawarma Wrap –
- 12 flatbread or naan buy the small 6-inch pieces
- 2 cups chopped tomatoes
- 2 cups chopped cucumbers
- ½ cup chopped red onion
- 2 tablespoons chopped parsley or mint leaves
- 1 cup Tzatziki sauce
- Lemon wedges optional
Instructions
- Set the flank steak out on a large cutting board. Place a piece of plastic wrap over the top of the beef and use a meat mallet to pound and tenderize the steak, until it’s an even ¾ to 1 inch thick. Then slice the steak into four pieces. (This helps the seasoning penetrate into the beef better, and makes it easier to handle while cooking.)
- Set out a baking dish, large enough to hold the steak, and a small bowl to mix the dry rub. Combine all the spices in the bowl and mix well. Then sprinkle the mixture over the top of the beef pieces turning them so the spices coat the beef on all sides, even the edges.
- Then, in the small bowl, whisk together the olive oil, lemon zest, and 2 tablespoons of lemon juice. Mix well and pour over the top of the Shawarma beef. Turn the beef again to make sure the oil and lemon juice are exposed to all sides. Cover the baking dish and marinate for at least two hours. Place in the refrigerator to keep cold.
- Meanwhile, chop the tomatoes, cucumbers, red onions, and parsley. Place them all in a mixing bowl and toss. Cover and refrigerate.
- Then make the tzatziki sauce and cut lemon wedges for serving.
- When the steak is well marinated, preheat the grill to medium-high heat, about 400°F. Grill the steak for 4-5 minutes per side for medium-rare. Allow the steak to rest for five minutes, then sliced into thin strips, against the grain.
- To serve, place several beef strips on a piece of flatbread. Top with the cucumber salad and a dollop of tzatziki sauce. Served as a lemon wedge.
Cup of Yum
Notes
- Shawarma can also be served with tahini sauce instead of tzatziki if you prefer a dairy-free option.
- Grilled beef will keep well for up to 3 days in the refrigerator.
- The meat also freezes well! Transfer to a plastic zipper bag, and squeeze out all of the excess air. Store in the freezer for up to 3 months.
Nutrition Information
Serving
2wraps
Calories
629kcal
(31%)
Carbohydrates
65g
(22%)
Protein
40g
(80%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
93mg
(31%)
Sodium
1657mg
(69%)
Potassium
628mg
(18%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
550IU
(11%)
Vitamin C
11mg
(12%)
Calcium
164mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12wraps (6 servings)
Amount Per Serving
Calories 629
% Daily Value*
| Serving | 2wraps | |
| Calories | 629kcal | 31% |
| Carbohydrates | 65g | 22% |
| Protein | 40g | 80% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 93mg | 31% |
| Sodium | 1657mg | 69% |
| Potassium | 628mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 164mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.