Homemade Beef Shawarma with Lemon Tahini Sauce Recipe
This Beef Shawarma recipe invites you to savor tender strips of marinated flank steak infused with a fragrant blend of Middle Eastern spices. Paired with a creamy lemon tahini sauce and fresh, crisp vegetables, this dish is perfect for rolling into warm pita bread for a flavorful, satisfying wrap. Marinating the beef overnight ensures deep flavors, while cooking the strips in a hot skillet gives them a deliciously caramelized exterior, making this homemade shawarma a delightful meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
For the Beef Shawarma:
- 2 pounds flank steak (or skirt steak)
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ cup olive oil
- ¼ cup white vinegar
- 3 tablespoons lemon juice
- 4 cloves garlic (finely minced or pressed)
- 1 small onion (thinly sliced)
For the Lemon Tahini Sauce:
- ½ cup tahini paste
- ¼ cup lemon juice
- 2 garlic cloves (pressed or grated)
- ½ teaspoon kosher salt
- 4-6 tablespoons water
To Serve:
- 4 pita bread (or lavash or more)
- ½ cup pickled red onions
- 2 fresh tomatoes (sliced)
- 1 cucumber (peeled and sliced thinly)
- 1 cup pickles (sliced)
- 2 cups green curly lettuce (roughly chopped)
- Slices of a lemon (optional)
Instructions
- Prepare the beef strips: Pat dry the flank steak and cut it into 1/4-inch thick strips about 3 inches long, slicing against the grain. Sprinkle with kosher salt and set aside.
- Make shawarma seasoning: Combine ground cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg, and cardamom in a medium bowl until fully blended.
- Make the marinade: Whisk together olive oil, white vinegar, lemon juice, minced garlic, and the prepared shawarma seasoning in a large bowl until well incorporated.
- Marinate the beef: Add the flank steak strips and thinly sliced onion to the marinade bowl. Toss everything thoroughly to coat. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Prepare the lemon tahini sauce: In a bowl, whisk together tahini paste, lemon juice, pressed garlic, and kosher salt. Slowly add water while whisking until the sauce reaches a smooth, pourable consistency. Adjust salt to taste and set aside.
- Cook the beef: Remove the marinated beef from the refrigerator 30 minutes before cooking. Heat a large skillet (preferably cast iron) over medium-high heat. Add the beef strips and onions, reduce heat to medium, and cook, stirring occasionally, for 4-6 minutes or until the beef is browned and cooked to your liking. Avoid overcrowding the pan and cook in batches if needed. Transfer cooked beef to a platter, cover loosely with foil, and let rest for 10 minutes.
- Assemble the shawarma wraps: Spread a generous amount of lemon tahini sauce on pita bread or inside pita pockets. Layer with sliced tomatoes, pickles, cucumbers, chopped lettuce, pickled red onions, and beef shawarma. Drizzle extra tahini sauce on top and add a squeeze of lemon if desired before serving.
Notes
- For optimal flavor, marinate the beef overnight.
- Cook the beef in batches to avoid overcrowding and ensure even browning.
- Adjust the water in the tahini sauce to achieve desired thickness.
- Flank steak is recommended for its tenderness; skirt steak is a good alternative.
- Use fresh spices for best aromatic results.
- Pita bread can be substituted with lavash or flatbread as preferred.
- Leftover beef can be refrigerated and used within 2 days.
