Beef Shawarma
Enjoy the authentic, aromatic experience of tender, spice-marinated beef seared to perfection right in your own kitchen.
Ingredients
- •1.5 lbs (700g) beef sirloin or flank steak, thinly sliced against the grain
- •3 tablespoons olive oil
- •2 tablespoons red wine vinegar
- •4 cloves garlic, minced
- •1 tablespoon ground cumin
- •1 tablespoon ground coriander
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground turmeric
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground cloves
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •4 large pita breads
- •1/2 cup tahini sauce
- •1/2 cup fresh parsley, chopped
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, and all the spices to create the marinade.
- 2
Add the thinly sliced beef to the bowl and toss thoroughly until every piece is evenly coated; cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- 3
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
- 4
Add the beef to the pan in a single layer, working in batches if necessary to avoid overcrowding, which ensures the meat sears rather than steams.
- 5
Cook for 5 to 7 minutes, stirring occasionally, until the beef is browned, caramelized, and cooked through.
- 6
Warm the pita breads in the oven or on the stovetop, then fill each with the cooked beef, a generous drizzle of tahini sauce, and a sprinkle of fresh parsley.
💡 Chef tips
- For the thinnest slices, place your beef in the freezer for 20 minutes before cutting; this firms up the meat and makes it much easier to slice thinly.
- If you prefer a creamier finish, serve with a side of garlic toum or a dollop of Greek yogurt mixed with lemon juice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated quickly in a hot pan.
✅ How it should turn out
The finished shawarma should feature deeply browned, caramelized edges on the beef with a fragrant, warm spice aroma that tastes savory, earthy, and slightly tangy.