Beef Shawarma
Enjoy tender, aromatic spiced beef strips wrapped in warm flatbread with creamy tahini and fresh vegetables.
Ingredients
- •1.5 lbs flank steak or sirloin, thinly sliced (680g)
- •1/4 cup extra virgin olive oil (60ml)
- •3 tablespoons lemon juice
- •4 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground turmeric
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon cayenne pepper
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 medium yellow onion, thinly sliced
- •4 large lafa or pita flatbreads
- •1 cup tahini sauce (240ml)
- •2 cups shredded romaine lettuce (60g)
- •2 medium tomatoes, diced
- •1/4 cup chopped fresh parsley (15g)
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper.
- 2
Add the thinly sliced beef and sliced onions to the bowl, tossing well to ensure all the meat is thoroughly coated in the marinade.
- 3
Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours to let the flavors develop deeply.
- 4
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot.
- 5
Add the marinated beef and onions to the hot skillet, spreading them out into an even layer.
- 6
Cook without stirring for 3 to 4 minutes to achieve a nice dark char on the bottom, then stir and cook for another 4 to 6 minutes until the beef is fully cooked and slightly crispy around the edges.
- 7
Remove the skillet from the heat.
- 8
Warm the flatbreads slightly in a dry skillet or oven.
- 9
Assemble the shawarma by spreading tahini sauce onto each flatbread, then adding the warm beef and onions, shredded lettuce, diced tomatoes, and fresh parsley before rolling tightly.
💡 Chef tips
- Freeze the beef for 30 minutes before slicing to make it much easier to cut into paper-thin strips.
- You can marinate the beef up to 24 hours in advance for an even richer flavor.
- Store leftover beef in an airtight container in the refrigerator for up to 3 days and reheat in a hot skillet.
✅ How it should turn out
The finished beef shawarma features richly spiced, tender meat with charred edges, wrapped in soft bread with bright, crisp vegetables and nutty tahini sauce.