Beef Shawarma Recipe
Ingredients
- 1 tspground cumin
- 1 tspground coriander
- 1 tspsweet spanish paprika
- ¾ tspground turmeric
- ½ tspground cloves
- ½ tspcayenne pepper
- ½ tspground cinnamon
- ¼ cextra virgin olive oil
- ¼ cwhite wine vinegar
- 1lemon
- 1 ½ lbbeef flap steak or flank steak
cut very thinly against the grain into bite size pieces
- kosher salt and black pepper
- 4garlic cloves
minced
- 1 mediumyellow onion
halved and sliced
- 4pita bread loaves
), halved (8 pita pockets
- 3ingredient mediterranean salad
), (or sliced tomatoes and cucumbers, and chopped parsley
- 1homemade tahini sauce
- pickled cucumbers
optional.
Directions
- 1
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.
- 2
Using a chef’s knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
- 3
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).
- 4
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).
- 5
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.
- 6
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!
Beef Shawarma Recipe
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About this Recipe
Craving the vibrant, aromatic flavors of beef shawarma without leaving your kitchen? This easy recipe brings the delicious experience of homemade beef shawarma right to your table, ready to impress.
What truly sets this recipe apart is the homemade shawarma seasoning, a carefully balanced blend of ground cumin, ground coriander, sweet Spanish paprika, ground turmeric, ground cloves, cayenne pepper, and ground cinnamon. This aromatic mix, combined with extra virgin olive oil, white wine vinegar, and fresh lemon, infuses thinly sliced beef with incredible depth, ensuring every bite is bursting with authentic taste.
You can expect tender, flavorful beef infused with a warming, complex spice blend that's both savory and subtly earthy, with just a hint of heat from the cayenne. The thinly cut beef flap steak or flank steak becomes wonderfully juicy when cooked, ready to be nestled into soft pita pockets. This recipe focuses on delivering big, authentic flavors with minimal fuss, making it perfect for a satisfying weeknight meal or a casual gathering.
While beef flap steak or flank steak is recommended for its texture, feel free to use other lean cuts of beef that can be thinly sliced against the grain. You can also experiment with different types of fresh salads or additional chopped parsley if you don't have the specific Mediterranean salad components on hand. For a richer flavor, a sprinkle of sumac can be added if desired.
Serve this incredible beef shawarma generously piled into warm, halved pita bread loaves. A fresh three-ingredient Mediterranean salad (or sliced tomatoes, cucumbers, and chopped parsley), along with a decadent drizzle of homemade tahini sauce, provides the perfect refreshing contrast, and optional pickled cucumbers offer a delightful tangy crunch.