Lebanese Beef Shawarma

Lebanese Beef Shawarma

This post may contain affiliate links. Please read our disclosure policy

Lebanese Beef Shawarma- This is my take on the revolving shawarma spit griller. Tender beef strips are marinated in Middle Eastern spices, onions, apple cider vinegar and olive oil, then seared on stove top to perfection and served in pita wrap with veggies and tahini sauce — It’s always a favorite! 

Lebanese Beef Shawarma

I posted my chicken shawarma recipe a while back, which I make quiet frequently, but I can’t believe it took me this long to make the beef version. I mean, beef shawarma is a classic, and it’s so so good. So, it’s totally my food blogging responsibility to share this authentic Lebanese recipe with you all.

What is Shawarma? 

Shawarma is a popular Middle Eastern street food that is made with very thin slices of meat, stacked in a cone-like shape, and roasted on a slowly-turning vertical spit. These thin slices of meat are then shaved and served on pita bread wraps. Shawarma can be made with lamb, beef or chicken. 

How to Make Beef Shawarma:

Full recipe with exact measurements and a printable option at the end of this post.

MAKE SHAWARMA SEASONING

I always get store bought shawarma seasoning from my local Middle Eastern store or online. However, it’s really easy to make your own. Here is what you’ll need: salt, all spice, ground cloves, cumin, cardamom, cinnamon, oregano and paprika.

MARINATE BEEF SHAWARMA

The marinade for this shawarma recipe is made with the Beef shawarma spices mixed with olive oil and apple cider vinegar or lemon juice before adding and coating the beef strips. It is always a good idea to let the beef marinade for 1-2 hours in the fridge. This will help add flavor and results in the most tender beef. 

shawarma marinade

COOK THE BEEF SHAWARMA

When you’re ready to cook the beef shawarma, over medium high heat, heat large cast iron pan or non stick skillet until very hot. Transfer the beef strips cook for 8-10 minutes, or until the beef is cooked through.

shawarma beef cooked in cast iron skillet

HOW TO SERVE SHAWARMA BEEF:

Serve your shawarma in a pita bread wrap, topped with tomatoes, an onion sumac mixture, parsley and a drizzle of tahini sauce.

If you’re looking to cut the carbs, serve it over a salad, but don’t skip the tahini dressing!

shawarma wrap

WHAT CUT OF MEAT IS BEST FOR BEEF SHAWARMA?

You can make shawarma with any beef cut if you slice it thin. The best and most common cut to use for shawarma is either flank steak or skirt steak. Both of them are relatively thin cuts of beef. All you need to do is cut them into relatively slender strips, cutting against the grain. This results in tender juicy meat. Sirloin steak is well suited for marinating too and is a more budget conscious steak option.

Flank steak wrap

Tips:

  • Thinly slice your meat against the grain: (this is especially helpful if you’re using flank steak, which can be chewy if cut incorrectly), into strips that are fairly thin.
  • Don’t over cook the meat: You don’t want rubbery, dried out, meat in your shawarma platter. These strips just need a quick sear, 4-5 minutes on each side.
  • Use a cast iron skillet: if available, a cast iron helps distributes the high heat quite well.

Similar Lebanese Recipes:

Chicken Tawook

Air-Fried Falafel

Lebanese Chicken Shawarma

If you like this easy Lebanese Shawarma with Beef recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 

shawarma platter

Beef Shawarma

Yield: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Lebanese Beef Shawarma- This is my take on the revolving shawarma spit griller. Tender beef strips are marinated in Middle Eastern spices, onions, apple cider vinegar and olive oil, then seared on stove top to perfection and served in pita wrap with veggies and tahini sauce — It’s always a favorite! 

Ingredients

Beef Shawarma

  • 2 pounds flank steak cut into very thin strips
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Shawarma seasoning* Check the notes section below if making your own seasoning
  • 1 onion sliced

Tahini Sauce:

  • ¼ cup tahini paste
  • 1 lemon juice
  • ½ teaspoon salt
  • 2 tablespoons warm water, more as needed
  • 1 crushed garlic clove

Shawarma wrap toppings:

  • 1 small onion- cut into wedges and mixed with 1 teaspoon of sumac spice
  • 1 tomato- diced
  • parsley- chopped
  • pickles

Instructions

  1. To make the marinade, in a large bowl, whisk the shawarma seasoning, olive oil, apple cider vinegar until well combined in a large bowl.
  2. Add steak strips and sliced onions to the bowl, and toss to fully coat the beef with the marinade. Cover the bowl and let it sit in the fridge for 1-2 hours.
  3. Heat a large cast iron pan or non stick skillet over medium high until very hot. Transfer the beef strips from mixing bowl and cook for 8-10 minutes, or until the beef is cooked through. Flip the beef a a few times using tongs to ensure all sides are cooked through.
  4. Make the tahini sauce: In a small bowl, combine tahini, crushed garlic, lemon juice, salt, and olive oil. Whisk until thoroughly blended. Add water water, and whisk some more. If your dressing is too thick, add another table spoon of warm water, or until it becomes creamy in texture.
  5. Serve your shawarma in a pita bread wrap, topped with tomatoes, onion sumac mixture, parsley and a drizzle of tahini sauce.
  6. Enjoy!

    Notes

    Homemade Beef Shawarma Seasoning:

  • 1 teaspoon All Spice
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • ½ teaspoon cardamom
  • ½ teaspoon cinnamon
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • Recommended Products

    The recommended products below are affiliate links to products I use and love!

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 244Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 91mgSodium: 346mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 34g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Comments (9)

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    Copyright © 2022 The Salt and Sweet Kitchen.
    All rights reserved.

    Skip to Recipe