Beef Shawarma
A fragrant and tender Middle Eastern classic featuring thinly sliced beef marinated in aromatic spices and seared to perfection.
Ingredients
- •1.5 lbs (700g) beef sirloin or ribeye, thinly sliced against the grain
- •3 tablespoons olive oil
- •3 tablespoons white 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
- •1 large onion, thinly sliced
- •Fresh parsley, chopped for garnish
Instructions
- 1
In a large bowl, whisk together the olive oil, vinegar, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cloves, salt, and pepper to create the marinade.
- 2
Add the thinly sliced beef to the bowl and toss until every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- 3
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
- 4
Add the marinated beef to the pan in a single layer, working in batches if necessary to avoid overcrowding, which would steam the meat instead of searing it.
- 5
Cook the beef for 5-7 minutes, stirring occasionally, until the edges are crispy and browned.
- 6
Add the sliced onions to the pan during the last 3 minutes of cooking, allowing them to soften and caramelize slightly with the beef juices.
- 7
Once the beef is cooked through and aromatic, remove from heat and garnish with fresh parsley.
- 8
Serve hot inside warm pita bread with tahini sauce or pickled vegetables.
💡 Chef tips
- Freeze the beef for 30 minutes before slicing to make it easier to cut into very thin, uniform strips.
- Use a high-smoke point oil like avocado oil if you prefer to sear at a higher temperature for extra char.
- 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 have deeply browned, caramelized edges with a tender interior, smelling intensely of warm spices like cinnamon and cumin.