Middle Eastern · Main · Medium
Beef Shawarma
Thinly sliced spiced beef with charred edges, piled into wraps or over rice with tahini.
The whole recipe in 60 seconds
Beef Shawarma, in 5 ideas
- Slice against the grain and as thin as you can for tenderness.
- Partially freeze the steak for 30 minutes to make thin slicing easy.
- High heat and small batches prevent steaming.
- Sumac onions add the classic tangy crunch.
- Also excellent served over rice as a bowl.
What you need
Ingredients
- 2 lbs flank steak, sliced very thin
- 1/4 cup olive oil
- 2 tbsp shawarma spice
- 1 tbsp red wine vinegar
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- Pita bread
- Sliced onions with sumac
- Chopped parsley
How to make it
Directions
- Marinate beef in oil, shawarma spice, vinegar, garlic, and salt for 2 hours.
- Whisk tahini, lemon juice, water, and a pinch of salt into a pourable sauce.
- Sear beef in batches over high heat until browned and crisp at the edges.
- Warm pita and spread with tahini sauce.
- Top with beef, sumac onions, and parsley; roll up.
Money saver. Flank steak is ideal, but skirt steak works too when it is on sale.