Beef Shawarma
Yogurt, lemon and garlic tenderize the beef before it hits the heat. Serve the sliced steak in flatbread with tahini, tomato, onion and pickled cucumbers. Serves 4.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 160 g
- 4 tbsp
- 5 cloves
- 2 tsp
- 2 tsp
- 1 tsp
- ½ tsp
- ½ tsp
- ½ tsp
- 1 tsp
- ½ tsp
- 2 tbsp
- 80 g
- 100 g
- 20 g
Process
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In a large bowl, whisk 100 g plain yogurt, 3 tbsp lemon juice, 4 crushed garlic cloves, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt and black pepper until smooth.
Add the thinly sliced beef steak and toss until every piece is coated. Cover and marinate in the fridge for at least 2 hours, ideally overnight.
Make the tahini sauce: whisk 80 g tahini, 60 g plain yogurt, 1 tbsp lemon juice and 1 grated garlic clove. Add cold water 1 tbsp at a time until pourable. Season with a pinch of salt and set aside.
Heat 2 tbsp olive oil in a large cast-iron or heavy skillet over high heat until shimmering. Working in two batches so the pan stays hot, add the beef in a single layer and sear 2 minutes without moving.
Flip the beef and sear 1 to 2 minutes more until browned at the edges but still juicy. Transfer to a board and repeat with the second batch.
Rest the beef 3 minutes, then slice any thick pieces into strips. Warm the flatbread in the same pan for 20 seconds per side.
Pile the beef onto the flatbread with sliced tomato, red onion, pickled cucumbers and parsley. Drizzle generously with tahini sauce, roll up and serve.
Kitchen notes
Kitchen notes
- The most common mistake is overcrowding the pan: steam instead of sear makes the beef grey and tough. Cook in two batches and leave space between the pieces.
- Slice the beef against the grain and no thicker than 5 mm. Thick slices stay chewy no matter how long you marinate them.
- The yogurt marinade tenderizes but also burns quickly. Pat the beef lightly with paper towels before it hits the pan so it browns rather than stews.
- For the crisp edges shawarma is known for, press the cooked beef flat with a spatula for the last 30 seconds of searing.
Substitutions
- beef steak→lamb shoulder or chicken thighs, sliced thin
- plain yogurt→coconut yogurt for a dairy-free marinade
- tahini→unsweetened peanut butter or sunflower seed butter
- flatbread→gluten-free flatbread or lettuce cups
Storage & reheating
Store leftover beef and vegetables separately from the sauce in airtight containers in the fridge for up to 3 days. The tahini sauce keeps 4 days; stir in a splash of water if it thickens. Reheat the beef in a skillet over medium heat for 3 to 4 minutes, or in a 160°C oven for 8 minutes, until hot but not dry. Do not microwave it on high or the slices toughen. Cooked beef freezes well for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why did my beef shawarma turn out tough and chewy?
The two usual causes are slicing with the grain and overcooking. Cut the steak against the grain into 5 mm slices, and sear over high heat for only 2 to 3 minutes per side. The beef should be browned outside and still slightly pink inside; it will continue cooking as it rests.
Can I marinate the beef for less than 2 hours?
Yes, but the flavor will be milder. Thirty minutes is the minimum for the spices to cling to the meat, while 2 hours lets the yogurt tenderize the surface. If you are short on time, add an extra tablespoon of lemon juice and let it sit at room temperature for 30 minutes.
How do I know when the beef shawarma is done?
The slices are done when the edges are dark brown and crisp and the center has lost its raw red color but is still juicy. Press a piece with your finger: it should feel springy, not firm. An instant-read thermometer inserted into the thickest slice should read 60°C for medium.
Can I make beef shawarma ahead of time for a party?
Marinate the beef up to 24 hours in advance and keep it covered in the fridge. You can also sear the beef earlier in the day, cool it quickly, and refrigerate it. Reheat in a hot skillet for 3 to 4 minutes just before serving so the edges crisp again.
Can I use chicken or lamb instead of beef?
Yes. Boneless chicken thighs work well and need the same 2-hour marinade; cook them to 74°C. Lamb shoulder sliced thin is traditional and benefits from an overnight marinade. Adjust the searing time slightly: chicken needs about 4 minutes per side, lamb 2 to 3 minutes.
Why is my tahini sauce bitter or seized?
Tahini thickens and turns grainy when liquid is added too fast. Whisk the lemon juice and yogurt in first, then add cold water one tablespoon at a time. If it still tastes bitter, add a pinch of salt and a teaspoon of lemon juice; bitterness usually means the tahini is old or under-salted.
How long does leftover beef shawarma keep in the fridge?
Keep the beef in an airtight container for up to 3 days and the tahini sauce for up to 4 days. Reheat the beef in a skillet over medium heat or in a 160°C oven until steaming. Discard any beef left at room temperature for more than 2 hours.
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