Beef Shawarma Full Recipe

Beef Shawarma — Full Recipe 🌯🥩

Yield: 6–8 servings
Style: Middle Eastern-style tender, juicy, spiced beef with beautifully caramelized edges
Prep time: 20 minutes
Marinating: 6 hours to overnight
Cooking time: 10–15 minutes

Ingredients

For the Beef

• 1 kg beef top round or sirloin, thinly sliced
• 60 ml vegetable oil
• 40 ml fresh lemon juice
• 100 g plain yogurt
• 25 g garlic, minced
• 80 g onion, finely grated

Shawarma Spice Mix

• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp ground black pepper
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground allspice
• ½ tsp turmeric
• ½ tsp cayenne pepper
• 12 g salt

Marinade & Preparation

1. Prepare the marinade. In a large bowl, combine the yogurt, vegetable oil, lemon juice, minced garlic, grated onion, cumin, coriander, paprika, black pepper, cinnamon, cardamom, allspice, turmeric, cayenne, and salt.
2. Add the beef. Add the thinly sliced beef and toss thoroughly until every piece is well coated with the marinade.
3. Marinate. Cover the bowl and refrigerate for at least 6 hours, but preferably overnight for deeper flavor and more tender meat.
4. Before cooking, remove the beef from the refrigerator and let it sit for about 20–30 minutes.

Cooking the Beef

1. Heat a large cast-iron skillet or heavy frying pan over high heat.
2. Once very hot, add the marinated beef in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
3. Cook for approximately 2–3 minutes without moving it too much, allowing the beef to develop browned, caramelized edges.
4. Turn or toss the beef and cook for another 2–4 minutes, depending on the thickness of the slices, until browned and cooked through.
5. Transfer the cooked beef to a plate and repeat with the remaining meat.
6. For extra shawarma-style caramelization, return all the cooked beef to the hot pan for 30–60 seconds and toss over high heat.

To Make Shawarma Wraps 🌯

Warm pita or flatbread and fill with:

• Beef shawarma
• Garlic sauce or tahini sauce
• Tomatoes
• Cucumber
• Lettuce
• Sliced red onion
• Pickles
• Fresh parsley
• Optional hot sauce

Roll tightly and, for an extra restaurant-style finish, toast the assembled wrap in a dry skillet for 1–2 minutes per side.

Chef’s Tips 👨‍🍳

• Slice against the grain for more tender beef.
• Partially freezing the beef for 30–45 minutes makes it much easier to cut into thin slices.
• Don’t overcrowd the pan. A crowded pan traps steam and prevents those delicious browned edges from developing.
• A very hot skillet is the secret to achieving a slightly charred, shawarma-style exterior.
• Overnight marinating gives the beef a much deeper flavor.
• Adjust the cayenne according to your preferred level of heat.
• Serve immediately for the juiciest texture.

Storage

Store leftover cooked beef in an airtight container in the refrigerator for 3–4 days. Reheat quickly in a very hot skillet to help restore the caramelized edges.