Beef Shawarma
This beef shawarma recipe is easily doubled (or tripled!) for a crowd. Blend your own shawarma spice using the recipe below, or use two tablespoons of purchased beef shawarma spice. Make a big beautiful platter with the shawarma and accompaniments, and everyone can make their own wrap with pita or bowl with rice or bulgur pilaf.
- Prep time
- 1 hr 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 teaspoons salt
- 1 teaspoon cardamom
- ¼ teaspoon cinnamon
- ½ teaspoon garlic powder
- ¼ teaspoon allspice
- 1 teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon ginger
- 2 cloves garlic (minced or grated)
- ¼ cup lemon juice (or vinegar (such as rice vinegar or white wine vinegar))
- ¼ cup extra virgin olive oil (plus more to sauté the meat)
- 2 pounds sirloin or chuck steak (cut in thin 3 x 0.5-inch slices)
- 1 medium yellow or white onion (cut in thin slices)
- ½ cup tahini
- Juice of 1 lemon
- ¼ teaspoon granulated garlic or fresh minced garlic ((for a smooth sauce, use granulated))
- ¼ teaspoon salt
- ¼ cup cold water (plus more as needed)
- Chopped or sliced tomatoes
- Fresh mint
- Sliced red onions seasoned with sumac and olive oil
- Sliced Persian cucumbers
- Pink Turnip Pickles
- Pita bread for wraps or rice or bulgur pilaf for bowls
Instructions
- 1
In a medium bowl, whisk all of the spices with the garlic, lemon juice or vinegar, and olive oil. Add the sliced meat and sliced onions and mix well to coat the meat thoroughly with the marinade. Cover and set aside for one hour.
- 2
Prepare the tahini sauce: Whisk the tahini with the lemon juice, garlic powder, and salt. The mixture will seize and become clumpy. Add the ice cold water a tablespoon at a time, whisking with each addition, until the mixture is smooth. The finished sauce should be thin enough to pour.
- 3
In a large skillet, heat a tablespoon of olive oil over medium high heat. Add about half of the marinated meat and onion mixture. Saute until cooked through and juices are released, about 10 minutes. Continue cooking until much of the cooking liquid is evaporated and the meat begins to caramelize on some of the edges. Transfer the meat to a platter and repeat with the rest of the meat and onions. This process splatters! A splatter guard is helpful!
- 4
When all of the meat is cooked, arrange and serve immediately on a platter surrounded by the accompaniments plus pita or pilaf, if making wraps or bowls.