📝 About This Recipe
Transport your kitchen to the bustling streets of the Levant with this deeply aromatic, tender Beef Shawarma. This recipe utilizes a complex blend of warm spices like cumin, cardamom, and cinnamon to infuse lean beef with smoky, savory depth. Marinated to perfection and seared until caramelized, this Halal-friendly classic offers a sophisticated balance of zesty garlic sauce and tangy pickled vegetables.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Flank steak or Top Sirloin (thinly sliced against the grain into 2-inch strips)
- 1/4 cups Extra virgin olive oil
- 2 tablespoons Apple cider vinegar (helps tenderize the fibers)
- 1 tablespoon Lemon juice (freshly squeezed)
- 6 cloves Garlic (minced into a paste)
The Shawarma Spice Blend
- 1 tablespoon Ground cumin
- 1 tablespoon Ground coriander
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Ground turmeric
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Cayenne pepper (adjust for heat preference)
- 1 teaspoon each Salt and Black pepper
Tahini Tarator Sauce
- 1/2 cups Tahini paste (well-stirred)
- 1/4 cups Lemon juice
- 2-4 tablespoons Warm water (to reach desired consistency)
For Serving
- 6 pieces Pita bread (warmed)
- 1 medium Red onion (thinly sliced and tossed with sumac)
- 1/2 cup Fresh parsley (roughly chopped)
- 1/2 cup Pickled cucumbers or turnips
👨🍳 Instructions
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1
In a large glass bowl, whisk together the olive oil, vinegar, lemon juice, minced garlic, and all the spices from the spice blend section until well combined.
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2
Pat the sliced beef dry with paper towels. Add the beef to the marinade bowl and toss thoroughly, ensuring every strip is coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
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3
While the meat marinades, prepare the Tahini sauce. Whisk tahini and lemon juice together; it will seize and thicken. Slowly add warm water one tablespoon at a time until it becomes a smooth, pourable cream.
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4
Remove the beef from the refrigerator 20 minutes before cooking to bring it to room temperature, ensuring even searing.
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5
Heat a large heavy-bottomed cast iron skillet or griddle over medium-high heat. Add a teaspoon of oil if the pan isn't non-stick.
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6
Working in batches to avoid crowding the pan, lay the beef strips in a single layer. Let them sear undisturbed for 2-3 minutes until a dark brown crust forms.
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7
Flip the beef and cook for another 2 minutes until fully cooked through and slightly charred on the edges.
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8
Remove the cooked beef to a plate and tent loosely with foil to rest for 5 minutes. This allows juices to redistribute.
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9
Briefly warm your pita bread on the same skillet to soak up any remaining beef juices and spices.
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10
To assemble, spread a generous spoonful of Tahini sauce down the center of the pita. Add a heap of the spiced beef.
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11
Top with sumac-dusted onions, fresh parsley, and pickles. Roll tightly and serve immediately.
💡 Chef's Tips
For the best texture, slice the beef while it is slightly frozen to get paper-thin strips. Don't skip the resting phase; it ensures the beef stays juicy inside the pita. If you don't have a cast iron skillet, an outdoor grill with a fine mesh basket works beautifully for a smoky finish. Always use fresh lemon juice rather than bottled for the tahini sauce to avoid a metallic aftertaste.
🍽️ Serving Suggestions
Serve alongside a vibrant Fattoush salad with crispy pita chips. Pair with a side of golden turmeric rice or classic Lebanese vermicelli rice. Offer an extra side of Toum (Middle Eastern garlic sauce) for those who love an extra kick. Complement the meal with a cold glass of Salty Ayran or refreshing mint lemonade.