Beef Shawarma Plate
Tender marinated beef cooked on a vertical spit and served with warm pita, tahini sauce, and fresh vegetables. A classic Middle Eastern street food brought to your home kitchen.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb beef sirloin or strip steak, thinly sliced
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, minced
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- 1 tsp sea salt
- ¼ tsp cayenne pepper
- 4 pieces warm pita bread
- ½ cup tahini sauce
- 1 cup diced tomatoes
- 1 cup diced cucumber
- ½ medium sliced red onion
- ¼ cup fresh parsley, chopped
- 2 whole lemon wedges
Instructions
- 1
In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, black pepper, salt, and cayenne pepper.
- 2
Add thinly sliced beef to the marinade and toss to coat evenly. Refrigerate for at least 30 minutes or up to 2 hours.
- 3
Prepare all serving vegetables—dice tomatoes and cucumber, slice red onion, chop parsley, and cut lemon wedges.
- 4
Heat a 12-inch cast iron skillet or large sauté pan over high heat until very hot, about 2 minutes.
- 5
Working in batches to avoid overcrowding, add marinated beef slices and sear for 2-3 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
- 6
Warm pita bread in the same skillet or directly over a gas flame for 30 seconds per side until soft and pliable.
- 7
Spread tahini sauce onto each warm pita bread.
- 8
Top with cooked beef shawarma, diced tomatoes, cucumber, red onion, and fresh parsley.
- 9
Fold or wrap pita around filling. Serve immediately with lemon wedges on the side.
Tools you’ll need
- mixing bowl
- whisk
- 12-inch cast iron skillet
- cutting board
- chef's knife
- tongs
- serving plate
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