Beef shawarma
Juicy, tender, and full of flavor, beef shawarma is a classic street food favorite. Thinly sliced marinated beef, cooked to perfection, served with tahini sauce, fresh veggies, and pickles—whether in a pita, a bowl, or over rice, it’s a meal everyone will love. Simple to prep and perfect for making ahead, this recipe brings authentic shawarma flavors right to your kitchen.
Servings 6 People
Ingredients
Beef:
- 1 kg flank steak or top sirloin
- 1/4 cup vegetable or olive oil
- 1 1/2 tbsp shawarma spice
- 2 tsp salt
- 2 tbsp white vinegar
- Minced garlic optional
Tahini Sauce:
- 1/2 cup tahini
- 1/4 cup lemon juice
- Water as needed about 1/3 cup
- 1 clove minced garlic
- 1/2 tsp salt or to taste
- 1 tbsp chopped parsley optional
Veggies
- Onion mixed with chopped parsley and sumac
- Tomatoes
- Pickles
- Pickled turnip
- Chopped parsley
Instructions
- Cut the meat into small steaks, or use pre-cut steaks.
- Place the steak in a bowl, then add shawarma spice, salt, oil, and vinegar. Mix well to coat all pieces.
- Line a container with parchment paper or plastic wrap, layer the steaks on top of each other, cover, and freeze for a few hours or overnight.
- Note: If you don’t have time and want to cook immediately, cut the meat into small thin strips and marinate. However, freezing first helps achieve very thin, restaurant-style shawarma slices.
- Remove the meat from the freezer and slice very thin. This makes it easier to get authentic thin shawarma slices. Slice only what you need; you can freeze the rest for later.
- Heat a pan with olive oil or vegetable oil. Add the sliced meat in small batches and cook on high heat. Repeat until all meat is cooked.
- For the last batch, add onions and tomatoes to the pan. Cook briefly, then mix them with the cooked meat, or leave on the side for people to add as they like.
- Top the cooked meat with chopped parsley.
- Serve with tahini sauce and veggies—either in a pita sandwich or on a plate for a healthier option.
Notes
- Meat Choice: Flank steak, top sirloin or tenderloin works best, but other tender cuts can be used. Very tough cuts should be sliced extremely thin or marinated longer.
- Marinade Timing: Even a quick 10-minute marinade works, but for maximum flavor, marinate for a few hours or overnight.
- Freezing Tip: Freezing the meat before slicing makes it much easier to cut ultra-thin slices for an authentic Lebanese texture.
- Cooking Tip: Always cook in small batches over high heat to get a slight char without steaming the meat.
- Tahini Sauce: Adjust water gradually to achieve your preferred consistency. Refrigerate at least 10 minutes before serving for best flavor.
- Serving Ideas: Serve shawarma in pita, in bowls, or over rice with salad. Add pickles, pickled turnip, onions, and parsley for the classic Lebanese experience.
- Make-Ahead: This recipe is perfect for meal prep. Freeze sliced marinated meat and cook in small batches as needed.
- Vegetables: Add onions and tomatoes at the end of cooking or leave on the side so everyone can customize.
- Optional Ingredients: Garlic and parsley are optional in both marinade and tahini sauce, depending on your taste preference.