Name: Homemade Beef Shawarma
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: For the Marinade:; 1.5 lbs beef (flank, skirt, or sirloin), thinly sliced; 3 tablespoons olive oil; 4 cloves garlic, minced; 2 tablespoons lemon juice; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground coriander; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cardamom; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper to taste; For the Shawarma Sauce (optional):; 1/4 cup tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; 1 tablespoon olive oil; 2–3 tablespoons water (to thin); Pinch of salt

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Homemade beef shawarma is a savory, spiced beef dish that brings the flavors of the Middle East straight to your kitchen. With tender, juicy beef marinated in a flavorful mix of spices, garlic, and lemon, it’s a deliciously satisfying meal that’s perfect for wraps, bowls, or served alongside rice. I love how customizable it is, and how the tender beef pairs perfectly with fresh toppings and creamy sauces.

Why You’ll Love This Recipe

I love making beef shawarma at home because it’s packed with bold, warm spices and the beef comes out incredibly tender and flavorful. Plus, it’s easy to prepare and great for meal prepping. The marinade is simple but rich, and when the beef is cooked, it’s perfectly juicy and aromatic. You can make shawarma wraps, plates, or even use it for salads. It’s an all-around versatile and tasty meal. Homemade Beef Shawarma

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef Shawarma Marinade:

Beef (flank steak, skirt steak, or sirloin, thinly sliced)
Olive oil
Garlic (minced)
Lemon juice
Ground cumin
Ground paprika
Ground turmeric
Ground cinnamon
Ground coriander
Ground allspice
Ground cardamom
Ground cayenne pepper (optional, for heat)
Salt and black pepper

For the Shawarma Sauce (optional, for serving):

Tahini
Lemon juice
Garlic (minced)
Olive oil
Water (to thin the sauce)
Salt

Directions

For the Beef Shawarma:

I start by combining all the marinade ingredients in a bowl. I mix well to make sure the spices and oil blend together.
I add the sliced beef to the bowl and toss it to coat evenly. Then, I cover and refrigerate it for at least 2 hours, or overnight for the best flavor.
I heat a large skillet or grill pan over medium-high heat. Once it’s hot, I add the marinated beef in batches, cooking each side for about 2–3 minutes, or until the beef is browned and cooked to my desired level of doneness.
I remove the beef from the pan and let it rest for a few minutes before slicing it into thin strips.

For the Shawarma Sauce (optional):

I whisk together tahini, lemon juice, minced garlic, olive oil, and a pinch of salt in a bowl.
I gradually add water to thin the sauce until it reaches a smooth, pourable consistency.
I taste and adjust the seasoning if needed.

Serving Suggestions:

Wraps: I warm up some flatbreads or pita, spread on some garlic sauce or tahini sauce, and add the beef. I like to top it with sliced tomatoes, cucumbers, onions, lettuce, and a sprinkle of parsley.
Shawarma Bowl: I place the beef over a bed of rice, quinoa, or couscous. Add some fresh veggies, pickled onions, and a dollop of yogurt or tahini sauce for extra creaminess.
Side Dishes: Serve the beef with a side of hummus, tabbouleh, or roasted vegetables for a complete meal.

Servings and timing

This recipe serves about 4 people and takes roughly 45 minutes to prepare, including marinating and cooking time. The marinading step can be done ahead of time, which makes this a great option for weeknight dinners or meal prepping.

Variations

Vegetarian Option: For a vegetarian version, I swap the beef for roasted cauliflower or chickpeas, marinated with the same spices.
Different Proteins: You can use chicken, lamb, or even beef stew cubes for variation in protein.
Spicy Shawarma: For a spicier kick, I increase the amount of cayenne pepper or add a chopped chili to the marinade.

storage/reheating

I store leftover cooked beef shawarma in an airtight container in the fridge for up to 3 days. To reheat, I warm the beef in a skillet over medium heat for 2–3 minutes until heated through. You can also reheat it in the microwave for 30–60 seconds. I don’t recommend freezing the beef, as it may affect the texture once thawed. Homemade Beef Shawarma

FAQs

What’s the best cut of beef for shawarma?

I usually use flank steak, skirt steak, or sirloin. These cuts are tender and flavorful, especially when thinly sliced across the grain.

Can I make this recipe in advance?

Yes! The beef can be marinated overnight to allow the flavors to really soak in, and you can even cook the beef ahead of time. Just store it in the fridge and reheat before serving.

Can I cook the beef in the oven?

Yes, I can roast the beef on a baking sheet in the oven at 400°F (200°C) for about 15–20 minutes, depending on thickness. I recommend broiling the beef at the end to get a slightly crispy exterior.

Is the shawarma sauce necessary?

No, the sauce is optional, but it really adds an extra layer of flavor and creaminess to the dish. You could also use yogurt or tzatziki if you prefer.

Can I use a grill for this recipe?

Absolutely! Grilling adds a nice smoky flavor. Just cook the marinated beef on a hot grill for 2–3 minutes per side, depending on the thickness of the slices.

Conclusion

Homemade beef shawarma is one of my favorite ways to enjoy rich, aromatic Middle Eastern flavors at home. The tender, spiced beef pairs perfectly with fresh veggies and creamy sauce, making for a satisfying meal that’s easy to customize. Whether wrapped in pita, served in a bowl, or simply enjoyed on its own, this recipe is a guaranteed hit for any occasion.