Beef Shawarma
Experience the irresistible flavors of homemade Beef Shawarma, a Middle Eastern classic that turns everyday ingredients into a feast of bold, aromatic goodness. Featuring tender, marinated beef sirloin infused with a fragrant blend of ground cumin, coriander, paprika, and allspice, this dish is roasted to perfection, delivering juicy bites with a delightful charred edge. Wrapped in warm pita bread and loaded with vibrant toppings like fresh tomato, cucumber, red onion, and parsley, each shawarma is finished with a creamy drizzle of tahini sauce for an authentic touch. Perfect for dinner or meal prep, this recipe is a crowd-pleaser that combines the savory, citrusy kick of lemon juice with the smoky heat of cayenne pepper, all in just an hour of cooking time. Whether you’re hosting friends or treating yourself, Beef Shawarma brings the flavors of the street market right to your kitchen—served fresh, hearty, and wholly satisfying.
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Recipe Information
Ingredients
- 500 grams Beef sirloin
- 60 ml Olive oil
- 60 ml Lemon juice
- 4 Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Ground allspice
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 ml Plain yogurt
- 4 pieces Pita bread
- 2 Tomato
- 1 Cucumber
- 1 Red onion
- 15 grams Fresh parsley
- 120 ml Tahini sauce
Instructions
Start by preparing the marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, allspice, cayenne pepper, salt, and black pepper.
Slice the beef sirloin into thin strips, approximately 1/4 inch thick. Add to the marinade bowl and coat the meat evenly.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for the best flavor.
Preheat your oven to 200°C (390°F).
Lay the marinated beef strips in a single layer on a baking sheet lined with foil. Roast for 30-40 minutes, turning halfway through, until fully cooked and slightly crispy at the edges.
While the beef is cooking, prepare the vegetables: dice tomatoes, slice cucumber into thin ribbons, slice red onion thinly, and chop fresh parsley.
Warm the pita bread in a dry pan or wrapped in foil in the oven for a few minutes.
Once beef is cooked, assemble the shawarma: spread a layer of tahini sauce over the warm pita, add a generous portion of beef, top with the chopped vegetables and parsley.
Roll up the pita and serve warm. Optionally, serve with additional tahini sauce on the side for dipping.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 6.5 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
