Beef Shawarma is perfect to use in pita sandwiches, hummus bowls or on its own. Flank steak is marinated in a shawarma seasoning mix and grilled to perfection. The beef is tender and juicy and pairs nicely with a tahini sauce and pickles in a pita.
Beef Shawarma is something that you find a lot in Lebanese restaurants or the kitchens of those that love Mediterranean food.
Shawarma meat is perfect to use in pita wraps, paired with hummus, in rice bowls or on its own with a variety of sides. Shawarma is a classic Arabic dish of meat (chicken, lamb, turkey, beef, or other mixed meats) seasoned and placed vertically on a spit and slow roasted.
Typically the meat is thinly sliced and served with fattoush, tabbouleh, pita bread, tomato, and cucumber and sauces like a Tahini Sauce. The word “shawarma” is an Arabic rendering of Turkish çevirme ‘turning’, in reference to the rotisserie cooking of the meat, which turns around an axis.
Though considered a Turkish dish by origin, it’s enjoyed through the Middle East and Mediterranean region in various forms. If you frequent Lebanese restaurants you will probably see a Beef Shawarma Plate as an option on their menu. It is a popular street food in a lot of Middle Eastern countries. Today’s recipe uses flank steak that is grilled and then thinly sliced.
You will notice that the beef is marinated for 2 hours in a mixture of olive oil, vinegar, lemon juice and warm spices. The flavors that infuse into the beef are my favorite.
If you like beef recipes check out my beef recipes here. If you like Mediterranean beef recipes you should also try my Beef Kafta Kabob, Beef Souvlaki, Asian Marinated Flank Steak or this Grilled Flank Steak with Dry Rub.
Recipe Ingredients
- Beef Shawarma Seasoning: The Homemade Shawarma Spice Blend combines ground coriander, cumin, ground cinnamon, garlic powder, paprika, turmeric, onion powder, allspice, salt and pepper. I use this spice mix in today’s Beef Shawarma and this Chicken Shawarma Recipe. You can also use this shawarma spice mix and add it to ground beef to make a ground beef shawarma.
- Marinade: This marinade uses olive oil, white wine vinegar {or use red wine vinegar or apple cider vinegar}, fresh lemon juice, garlic and the shawarma seasoning. Allow 1/4 to 1/2 cup of marinade for every pound of beef, and always marinate beef in the refrigerator, never at room temperature.
- Beef: I used flank steak for this recipe but you could also use a flat iron steak or strip steak to make this. I think those cuts work nicely and slice thin to use in pita sandwiches. I also love this Asian Marinated Flank Steak and Grilled Carne Asada.
- Tahini Sauce: In Lebanese cooking we love yogurt or tahini sauce. We drizzle them on everything and I really like it on my pita wraps.
For exact ingredient amounts and instructions, see the full recipe card below.
How to Make Beef Shawarma
Step 1: Create Seasoning Mix: Create the shawarma seasoning by mixing the cumin, coriander, garlic powder, paprika, turmeric, onion powder, AllSpice, cinnamon, and black pepper in a mason jar or small container. Set aside.
Step 2: Create Tahini Sauce: In a mason jar or small container combine the ingredients for the tahini sauce: tahini paste, water, lemon juice, garlic, salt and pepper.
Step 2: Create Marinade: In a large gallon ziploack or a large plastic or glass tupperware container place the flank steak. In a medium mixing bowl combine the olive oil, vinegar, lemon juice, shawarma seasoning mix, garlic, onion and salt. Whisk until combine.
Step 3: Marinade Beef: Pour the marinade over the beef and zip the top or close the container. Shake the beef and marinate together until the steak is coated. Refrigerate for two hours {do not marinate longer due to the acid in the lemon juice-see notes for explanation}.
Step 4: Grill Beef: When you are ready to grill pull the flank steak out of the fridge and set on the counter to come to room temperature. Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 125-130°F internal temperature for medium rare.
Step 5: Serve: Remove the steak from the grill to a cutting board and allow to rest for 5 minutes. Slice thinly across the grain. Serve in a beef shawarma sandwich, with hummus, with french fries or rice bowls with the tahini sauce. Store the leftovers in an airtight container for up to 4 days.
What to Pair with Beef Shawarma
When I make beef shawarma I like to roll it in a pita along with a tahini sauce, romaine lettuce, tomato, pickled turnips and pickles. If I use the beef shawarma in a rice bowl, a beef shawarma platter or hummus platter I like to set out a variety of these sides:
- Salad: In Lebanese cooking we love easy, fresh salads like Tabbouleh, Balela or Fattoush Salads. These are great alongside any Mediterranean meal.
- Vegetables: Another great addition to a beef shawarma pita or meal is Mediterranean Roasted Vegetables or this Turmeric Cauliflower.
- Hummus: Hummus is always a nice, healthy side to your meal. I especially like a roasted red pepper or lemon version.
- Mediterranean Ingredients: There are a lot of ingredients that go great with this flank steak. I like to set out olives, pickled onions, pickles, fresh vegetables and feta cheese to go with it.
Recipe FAQ
The best cuts for beef shawarma are flank steak, ribeye, sirloin, or top round because they are tender and flavorful. When using a tougher cut of beef you will have to marinate it longer to help break down the fibers.
Yes you can! You can cook it on the grill, a skillet, oven, or air fryer.
If you use a skillet sear on medium-high heat for a few minutes per side.
For baking set the oven to 400°F (200°C) for about 20-25 minutes, then broil for a few minutes to get a charred effect. In the air fryer cook at 375°F (190°C) for 10-15 minutes, shaking halfway.
It is best to slice the beef against the grain into think strip to keep the meat tender.
More Beef Recipes
Beef Shawarma
Ingredients
- 2 pounds of flank steak
FOR THE MARINADE
- 1/4 cup olive oil
- 1/4 cup white wine vinegar, {or you can use apple cider vinegar}
- Juice of two lemons
- 2 tablespoons Shawarma seasoning mix {see below}
- 4 garlic cloves, minced
- 1/2 of a sweet onion, chopped
- 1/2 teaspoon sea salt
FOR THE SHAWARMA SEASONING MIX
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon onion powder
- 1/4 teaspoon AllSpice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
FOR THE TAHINI SAUCE
- 1 cup tahini paste {otherwise known as sesame paste}
- 1/4 cup water {add more for consistency}
- Juice of 2 lemons
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- Dash of pepper
ADDITIONAL INGREDIENTS FOR SERVING
- Pita Bread
- Sliced tomato
- Pickled turnips
- Pickles
- Cucumber
- Sliced cucumber
- Romaine Lettuce
- Olives
- Feta
- Fresh parsley, chopped
- Hummus
Instructions
- Create the shawarma seasoning by mixing the cumin, coriander, garlic powder, paprika, turmeric, onion powder, AllSpice, cinnamon, and black pepper in a mason jar or small container. Set aside.
- In a mason jar or small container combine the ingredients for the tahini sauce: tahini paste, water, lemon juice, garlic, salt and pepper.
- In a large gallon ziploack or a large plastic or glass tupperware container place the flank steak. In a medium mixing bowl combine the olive oil, vinegar, lemon juice, shawarma seasoning mix, garlic, onion and salt. Whisk until combine.
- Pour the marinade over the beef and zip the top or close the container. Shake the beef and marinate together until the steak is coated. Refrigerate for two hours {do not marinate longer due to the acid in the lemon juice-see notes for explanation}.
- When you are ready to grill pull the flank steak out of the fridge and set on the counter to come to room temperature.
- Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 125-130°F internal temperature for medium rare.
- Remove the steak from the grill to a cutting board and allow to rest for 5 minutes. Slice thinly across the grain.
- Serve in pita wraps, hummus or rice bowls with the tahini sauce.
Notes
- Because this marinade has acid in it {lemon juice} you can only marinade it up to 2 hours. Marinades that contain citrus juices, especially lemon or lime juice, should be used for only 2 hours or less. Be careful when using acidic marinades. Foods left too long in these blends can change color and texture. You could leave the lemon juice out of the marinade and then you could marinade overnight.
Today’s post is sponsored by The Ohio Beef Council. As always, opinions are 100% my own.
Pictures looks great. I have tried shawarma recipe last night and it was delicious and crispy.
Glad you enjoyed it!
I have always wanted to try a recipe for beef shawarma, but they always seem so complicated. Thanks for creating this simple grill friendly recipe for summer!
I am glad you liked it! Simple is sometimes best. 🙂
Love your recipes. Can I marinate this overnight or longer than the 2 hours. Thank you
Thanks for the kind words. So because this marinade has acid in it {lemon juice} you can only marinade it up to 2 hours. Marinades that contain citrus juices, especially lemon or lime juice, should be used for only 2 hours or less. Be careful when using acidic marinades. Foods left too long in these blends can change color and texture. You could leave the lemon juice out of the marinade and then you could marinade overnight. I think the marinade would still taste great-just a bit different.
This is an amazing Julia….and this shawarma with tahini sauce idea is perfect for it…it looks soo creamy, yummy and sound so delicious..i will trying to making this form your recipe…Thanks for sharing…!
Thank you! I hope you give it a try. It is a favorite in our house.
Julia, I’m excited to try this recipe on my friend this weekend. If I decided to leave out the lemon juice to marinade overnight, could I still add the lemon juice a couple of hours before grilling, or is it best to not use it at all!?!
I think you could add the lemon juice when you are ready to grill or a little bit before. You should be fine to marinade overnight if there is no acid or salt. You can add the salt and the lemon juice like we mentioned when ready to grill or a bit before. Let me know how it goes!