Lebanese Beef Shawarma
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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!
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.
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.
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!
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.
- 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.