📝 About This Recipe
Transport your kitchen to the bustling markets of the Levant with this deeply aromatic, tender Beef Shawarma. Thinly sliced flank steak is marinated in a complex blend of warm spices and citrus, then seared to achieve those iconic charred edges. Wrapped in pillowy flatbread with a punchy garlic tahini sauce and tangy pickles, it’s a masterclass in the balance of savory, zesty, and creamy textures.
🥗 Ingredients
The Meat & Marinade
- 1.5 lbs Flank Steak or Sirloin (very thinly sliced against the grain)
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Shawarma Spice Blend (mix of cumin, coriander, paprika, turmeric, cloves, and cinnamon)
- 1/2 teaspoon Allspice (ground)
Tarator (Tahini Sauce)
- 1/2 cup Tahini Paste (well-stirred)
- 3 tablespoons Lemon Juice
- 2 tablespoons Greek Yogurt (optional, for extra creaminess)
- 2-4 tablespoons Ice Water (to reach desired consistency)
Assembly & Garnish
- 4 pieces Pita Bread or Lavash (large and fresh)
- 1 small Red Onion (thinly sliced and tossed with 1 tsp sumac)
- 1/2 cup Pickled Turnips or Cucumbers (sliced)
- 1/2 cup Fresh Parsley (roughly chopped)
- 2 medium Tomato (seeded and diced)
👨🍳 Instructions
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1
Place the beef in the freezer for 20-30 minutes before slicing; this makes it much easier to achieve paper-thin ribbons. Slice against the grain into 2-inch long strips.
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2
In a large glass bowl, whisk together the olive oil, lemon juice, minced garlic, allspice, and the shawarma spice blend until it forms a thick paste.
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3
Add the beef to the marinade, ensuring every strip is thoroughly coated. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is preferred for maximum tenderness.
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4
Prepare the Tarator sauce: Whisk tahini, lemon juice, and yogurt in a small bowl. It will thicken and seize up initially—slowly add ice water one tablespoon at a time until it becomes a smooth, pourable cream.
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5
In a separate small bowl, toss the sliced red onions with a pinch of salt and a teaspoon of sumac. Let them sit to macerate and soften.
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6
Heat a large heavy-bottomed cast iron skillet or griddle over medium-high heat. You want it screaming hot to mimic a vertical rotisserie.
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7
Add a drizzle of oil to the pan. Working in batches to avoid crowding, spread the beef in a single layer. Let it sear undisturbed for 2-3 minutes to develop a dark, crispy crust.
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8
Flip the beef and cook for another 1-2 minutes until just cooked through. Remove to a warm plate and let it rest for 5 minutes.
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9
Warm your pita bread or lavash briefly in the same pan used for the meat to soak up the residual juices and spices.
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10
To assemble, spread a generous spoonful of tahini sauce down the center of the bread. Layer on a heap of the seared beef.
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11
Top with the sumac onions, diced tomatoes, pickles, and a handful of fresh parsley.
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12
Roll the wrap tightly, tucking in the sides if using large flatbread. For a true street-food finish, place the rolled wrap back on the hot skillet for 30 seconds per side to seal it and add a crunch.
💡 Chef's Tips
Freeze the beef slightly before slicing to get those authentic, thin commercial-style shavings. Don't crowd the pan! If you steam the meat instead of searing it, you lose the 'charred' flavor that defines shawarma. If you can't find sumac, use a little extra lemon zest on the onions for that signature tang. For the best tahini sauce, always use ice-cold water; it helps emulsify the fat for a whiter, fluffier sauce. Always rest the meat after cooking to ensure the juices redistribute, keeping the wrap moist rather than soggy.
🍽️ Serving Suggestions
Serve alongside a pile of crispy, salted French fries (which are often stuffed inside the wrap in the Middle East!). Pair with a side of creamy hummus and warm olives for a full mezze experience. A cold glass of Ayran (savory yogurt drink) or a crisp Lager cuts through the richness of the beef perfectly. Offer a side of 'Toum' (Lebanese garlic sauce) for those who want an extra pungent kick. Fresh pomegranate seeds sprinkled on top of the open wrap can add a beautiful pop of color and sweetness.