You can have your favorite beef shawarma sandwich right at home, this easy recipe is all you need! I’m sharing my family’s secrets complete with the shawarma seasoning, which makes all the difference. Be sure to check out the tips and video below.
Like hummus, falafel, and kofta Kebab, shawarma is another popular Middle Eastern street food that has become widely known throughout the world! And the good news is, beef shawarma is easy to make right at home, no special equipment needed.
Since I shared my chicken shawarma recipe earlier, many have reached out asking for the beef version. I’m excited to share yet another family favorite with you today, and will be answering all your questions including: what’s the shawarma seasoning? What kind of meat is best? Plus, how to make the BEST shawarma sandwich!
What is shawarma?
This famous Middle Eastern street food is basically heavily-marinated meat (or chicken), layered on a vertical rotisserie or spit where it is slow-roasted for days until perfectly tender and extra flavorful! To serve it, thin layers of meat are shaved off the spit and piled up into a warm pita pocket with heaps of fresh toppings and a good drizzle of tahini sauce.
You do not need a special rotisserie or spit to make it at home. In this easy homemade shawarma recipe, you just need a large skillet or cast iron grill pan. And to make sure we get as close as possible to the texture and authentic flavor of beef shawarma, slice up your meat very thinly and toss it in the tantalizing shawarma seasoning with a bit of garlic, onions, lemon juice and olive oil.
Shawarma seasoning
You may not have special equipment to make authentic shawarma like they make on the streets of the Middle East, but you can come very close to the flavors by using the right spices! This shawarma seasoning makes all the difference, and you may already have these spices on hand (but if not, check out our online shop). What’s in it?
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Sweet paprika
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground Cloves
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Cayenne pepper
What kind of meat to use for beef shawarma?
Several kinds of meat can be used to make shawarma at home. In this recipe, I used 1 1/2 pounds of beef flap steak, which is a thin, relatively lean steak that is part of the sirloin butt. Depending on where you live, flap steak goes by other names like sirloin tip or bavette. It is not an expensive cut of beef and has just enough fat for flavor.
Flank steak will work here as well, although flap meat has a little bit more marbling which makes it juicer and more tender. If you have the budget and want to splurge for a beef rib eye steak that will work as well.
On the streets of the Middle East, you’ll find chicken shawarma, beef shawarma (or a combination of beef and lamb) layered on top of each other. So feel free to try different variations using the shawarma seasoning in this recipe.
How to make beef shawarma: Step-by-step
- Prepare the shawarma spices and marinade
Grab one large mixing bowl and mix together the shawarma seasoning (listed above) with 1/4 cup olive oil, 1/4 cup white wine vinegar and zest and juice of one lemon. This makes your marinade for the meat. - Slice up the meat
Thinly slice your meat against the grain (this is especially helpful if you’re using flap steak or flank steak, which can be chewy if cut incorrectly). The pieces of meat need to be a good bite size (3-inches or so) but more importantly, they need to be fairly thin for the best texture.
- Marinate the meat
Put the sliced meat in the big bowl the marinade. Season well with a big dash of kosher salt and black pepper, then add fresh garlic and onion slices. Using a pair of tongs, give everything a good toss to make sure the meat is well-coated. At this point, you can let it marinate at room temperature for a few minutes (20 to 30 or so), or cover and refrigerate for up to 2 hours. - Cook the beef shawarma
I like to use a large cast iron pan or skillet, but if you don’t have one any large pan will work. Heat the pan over high heat, and using your tongs, add the meat in. Spread the meat out so that as much of it is touching the hot surface as possible (and if you need to, do this in batches). Cook for 8 to 15 minutes, flipping and tossing occasionally (if you like less juice and for the meat to be more charred, you will likely go 15 minutes)
Make a mean shawarma sandwich!
If you’re wondering how to serve it at home, you can serve it a couple of different ways:
- Shawarma sandwiches. What you need for this are some warm pita bread (halved to create pockets). Load up each pita pocket with the cooked beef shawarma, my lazy 3-ingredient Mediterranean salad (which is basically tomato and cucumber salad with parsley), and finish with a big drizzle of tahini sauce. If you like, add some pickled onions, pickled cucumbers or thin slices of preserved lemons, totally optional.
- Dinner bowls. If you’re looking to cut the carbs, try something like I did with my chicken shawarma salad bowls. Grab some dinner bowls (or plates), spoon some beef, add a Mediterranean salad of your choice (tabouli is great), then add a bit of hummus on the side
Equipment and special ingredients used in this recipe
- I use this large cast iron pan or a 14-inch cast iron skillet–for a full meat tower shawarma, check out my grilled chicken shawarma on a spit.
- For the spices used in the shawarma seasoning, visit our our online shop spice selection
More sandwiches and wraps you may like
Browse more Middle Eastern recipes. You may also enjoy 50+ Top Mediterranean diet recipes.
Beef Shawarma Recipe
Ingredients
For Shawarma Spices
For Shawarma + Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 lemon
- 1 1/2 lb beef flap steak or flank steak, cut very thinly against the grain into bite size pieces
- Kosher salt and black pepper
- 4 garlic cloves, minced
- 1 medium yellow onion, halved and sliced
To Serve
- 4 Pita bread loaves, halved (8 pita pockets)
- 3-Ingredient Mediterranean salad, (or sliced tomatoes and cucumbers, and chopped parsley)
- 1 Homemade Tahini Sauce, follow this tahini sauce recipe
- Pickled Cucumbers, optional.
Instructions
- In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
- Using a chef’s knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
- Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
- Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
- While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
- Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!
Video
Notes
- This recipe makes 8 pita pocket sandwiches. The serving size is 1 pita pocket sandwich.
- For spices and olive oil used in this recipe, visit our online shop here.
- Storage: allow any leftover beef shawarma to cool completely, then store separately in the fridge in a tight-lid glass container. It should keep well for 2 to 3 days.
Nutrition
*This post and recipe first appeared on The Mediterranean Dish in 2018 and has been recently updated with new information and media for readers’ benefit.
I’m all set to make this tomorrow night, after marinading, but I only have Hungarian Sweet Paprika and Smoked Paprika. Can I use the Hungarian version for the sweet paprika or use the smoked?
Thanks in advance for your input!
Cathy
I would recommend the Hungarian version here as a substitute.
So I went out and bought one of those air fryers that has a rotisserie just for shawarma and gyros! Middle Eastern and Mediterranean cuisines are simply the best! Healthy AND tasty!
If you can find a way to make this recipe on a rotisserie DO IT! I’ve used pork tenderloin, whole chicken, Cornish hens and beef roasts. They all came out pretty good!
Thank You, Suzy, for this blog! Every recipe is better than the last and every recipe makes me say “Wow! This is the best thing I’ve EVER tasted!”
Oh, Wow! That sounds fun! Thanks for sharing! I’m so glad you’re finding so many great recipes here!!
Going to try this tonight
Awesome! Thank you!
I don’t have a grill so could I stir-fry the beef instead…or, should I use your chicken shawarma oven method? Which would be better do you think? Absolutely loved the chicken!! Thank you. Janet.
Janet, you can use a cast iron grill or griddle.
This is such a delicious dish! I have made it about three times and am making it again this weekend.
Awesome, Jo! Thanks so much for sharing!
This looks so delicious. Cannot wait to try my hand at my own artichoke dip for the family!
This was another 10/10 — a direct quote from my husband! We prepped everything together and that made it more fun too. Using tomatoes from the garden added a delicious personal touch and also some homemade quick pickles.
If you don’t have a classic tenderizer mallet, using a rolling pin with the flank in between plastic wrap works really well too.
Thank you for continuing to post such great recipes!
Awesome, Sharon! Love to hear that this was fun for y’all to make together!
The shawarma spice was amazeballs with rib eye steak
Awesome! It’s really a great spice mixture, and you can change up the meat!
These look so fabulous! No more take out for me.
This is one of my favorite things to order out, i love that with this recipe I can make it at home!
Yay! Thanks, Erin!
Oh my goodness I am so excited about this recipe!! So delicious! Thank you for sharing!
Yay! Thanks so much, Katie!
Pass me a pita, please! Your shawarma looks phenomenal!
First, I have to say that your dishes look AMAZINGLY DELICIOUS!!!
Secondly, I have been slowly incorporating more middle eastern dishes into the home and they seem a bit daunting but, you make the dishes sound very achievable. I do have a few questions: 1. for this recipe could I substitute the steak with chicken? Don’t get me wrong, I love a good rare steak but, chicken would be easier for me for say lunch.
Also, can you recommend a good dish of yours to start with? 3. My husband grew up only eating chicken breast and the idea of a bone being in a chicken freaks him out – i know its weird. Can I achieve the majority of your recipes with boneless chicken breast?
Thank you!!
Nina, thank you so much for taking the time to stop in! I am happy that you are finding the recipes here achievable. I try to add as many images to guide you through the cooking process as possible. Yes, you can certainly use boneless chicken instead of the flank steak here, chicken shawarma is just as wonderful, and the spices will work well with chicken.
Are you looking for a dish to start with as an appetizer? I’d recommend something like baba ganoush or hummus. And if you click on this link, you’ll see my a list of 10 salads you can select from (the Israeli Couscous with Vegetables or the Fattoush would be great) https://www.themediterraneandish.com/top-10-mediterranean-salads/
Yes, I believe you can use boneless chicken for most of my chicken recipes, and I’d be eager to hear how they work out for you! Thanks so much for stopping in.
Hmmm…I love shawarma! will have to try this out!
Thanks for stopping in! Shawarma has got to be my favorite Middle Eastern street food. Sounds like you and I have that in common 🙂
The steak looks delish! I love that it is still rare on the inside, I’d like mine still mooing plz… 🙂
Hey Trang! Thanks so much for stopping in. I totally hear you on the rare flank steak. I know others prefer their meat more done. To each their own! But I think flank steak is one of those meats you just need to try rare. Otherwise, it might get tough. I am going to stop by your blog again. Gorgeous photography!
I’d have to get a bigger mouth to eat that but good grief it looks good. You create the best meals!
Ya, you do have to be okay with taking bigger bites to enjoy this sandwich:-) Thanks for your kind words, Maureen. I saw you posted an apple dessert. I’m going over to read it more carefully! YUM.