Beef Shawarma Recipe
Serves 415 mins prep15 mins cook
Learn how to make the best beef shawarma at home with tender, juicy marinated beef, aromatic shawarma spices, and delicious toppings. Perfect for shawarma platters or stuffing into warm pita pockets for an authentic Middle Eastern experience!
0 servings
What you need

tsp kosher salt

tsp ground cumin
tsp ground coriander

tsp paprika

tsp garlic powder

tsp black pepper

tsp ground turmeric
tsp ground clove
tsp ground cinnamon

tsp ground nutmeg

tsp ground cardamom

cup olive oil

cup white vinegar

tbsp lemon juice
clove garlic

white onion
cup tahini paste

garlic clove

tbsp water

pita bread

cup pickled beets

fresh tomatoes

cucumber

cup sweet pickle
cup green leaf lettuce

lemon
Instructions
0 Pat dry the flank steak on both sides and cut it into 1/4-inch strips, each measuring 3 inches long (lengthwise), against the grain. Sprinkle with the kosher salt and set it aside. 1 Make the shawarma seasoning: In a medium bowl, mix the cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg, and cardamon until thoroughly combined. 2 Make the marinade: In a large bowl, whisk together the olive oil, white vinegar, lemon juice, garlic, and shawarma seasoning until incorporated. 3 Add the flank steak strips and onions to the bowl and toss to fully coat. 4 Cover and refrigerate for at least 4 hours or overnight. 5 Make the lemon tahini sauce: In a bowl, whisk together the tahini paste, lemon juice, garlic, and kosher salt until blended. Slowly add the water while whisking until you reach your desired consistency. Adjust seasoning to taste. Set aside until ready to serve. 6 Cook the meat: Remove the flank steak from the refrigerator 30 minutes before cooking. Heat a large skillet (a cast iron skillet works best) on medium-high. Remove the flank steak and onions from the bowl and place on the skillet. Reduce heat to medium and stir occasionally as it browns. Cook for 4-6 minutes or until you achieve your desired doneness. Do not overcrowd the skillet. You may have to cook in 2-3 batches. Once cooked, place it on a plate or platter, loosely tent it with foil, and let it rest for 10 minutes before serving. 7 To serve as a wrap: Spread the tahini sauce on the bread (or inside of a pita pocket) and layer it with sliced tomatoes, pickles, cucumbers, lettuce and beef shawarma. Drizzle with more tahini sauce and if preferred with a squeeze of lemon juice right before serving.View original recipe

