Main Course
Beef Shawarma: Spiced Grilled Beef Slices
Original name: Shawarma Beef (Spiced Grilled Beef Slices)
About this dish
Beef shawarma is the home cook's answer to the vertical rotisserie spit, a Levantine staple with roots in the Ottoman Empire and a fragrance that fills the street with cumin, allspice, and garlic. In Lebanon, the marinade gets a brilliant lift from lemon juice and a storm of parsley, which tenderizes the beef and keeps it juicy under high heat.
This version uses flank or skirt steak sliced thin, seared hard in a skillet or on a grill, and piled into warm pita with tahini and pickles. It's a weeknight dinner that tastes like a weekend market.
Ingredients
UK and US measurements are both included for every recipe.
Beef flank steak (or skirt steak)
protein700 g
Imperial measurement: 1.5 lb
Fresh lemon juice
liquid60 ml
Imperial measurement: 1/4 cup
Garlic cloves, minced
vegetable3 cloves
Ground cumin
spice10 g
Imperial measurement: 2 tsp
Ground allspice
spice5 g
Imperial measurement: 1 tsp
Smoked paprika
spice5 g
Imperial measurement: 1 tsp
Ground cinnamon
spice1 g
Imperial measurement: 1/4 tsp
Ground turmeric
spice1 g
Imperial measurement: 1/4 tsp
Extra-virgin olive oil
fat60 ml
Imperial measurement: 1/4 cup
Plain yogurt (optional, for tenderness)
dairy60 g
Imperial measurement: 1/4 cup
Fine salt
seasoning8 g
Imperial measurement: 1.5 tsp
Freshly ground black pepper
seasoning3 g
Imperial measurement: 1 tsp
Fresh flat-leaf parsley, chopped
herb30 g
Imperial measurement: 1 cup loosely packed
Yellow onion, thinly sliced (for grilling)
vegetable1 medium
Pita bread, for serving
grain4 pieces
Tahini sauce, for serving
other120 ml
Imperial measurement: 1/2 cup
Method
Prepare the beef
5 minutesPat the flank steak dry with paper towels. If it is thicker than 2 cm (3/4 inch), slice it horizontally into two thinner pieces. Place the beef in a large mixing bowl.
Mix the marinade
10 minutesIn a small bowl, whisk together lemon juice, garlic, cumin, allspice, smoked paprika, cinnamon, turmeric (if using), olive oil, yogurt (if using), salt, and black pepper. Pour over the beef and rub it into the meat, massaging gently. Cover and refrigerate for at least 1 hour, ideally 4 hours.
Heat the grill or pan
3 minutesPreheat a grill pan or cast-iron skillet over medium-high heat until very hot, about 3 minutes. Lightly oil the surface.
Sear the beef
8 minutesRemove the beef from the marinade, letting excess drip off. Sear for 3-4 minutes per side for medium-rare (internal temperature 54°C/130°F) or 5 minutes per side for medium. Do not crowd the pan; work in batches if needed.
Rest and slice
5 minutesTransfer the beef to a cutting board and rest for 5 minutes. Slice thinly against the grain into strips about 5 mm (1/4 inch) thick.
Grill the onions (optional)
4 minutesWhile the beef rests, add the sliced onion to the hot pan and cook for 3-4 minutes until softened and charred at the edges. Toss with a pinch of salt.
Assemble and serve
2 minutesPile the sliced beef onto a platter, scatter generously with chopped parsley and grilled onions. Serve immediately with warm pita, tahini sauce, and lemon wedges.
Equipment
- Grill pan or cast-iron skillet
- Large mixing bowl
- Small bowl
- Tongs
- Cutting board
- Knife
Nutrition facts
Tips
- Slice the beef against the grain to keep every bite tender and easy to chew.
- For the most authentic flavor, marinate the beef overnight, the lemon and yogurt gently tenderize the meat while the spices bloom.
- If you don't have a grill pan, a heavy skillet works beautifully, but make sure it's smoking hot before adding the beef to get those charred edges.
- Leftover shawarma beef keeps in the fridge for up to 3 days, reheat gently in a skillet to avoid drying it out.
Serving suggestions
- Serve in warm pita with tahini sauce, pickled cucumbers, and a squeeze of lemon.
- Pair with a simple fattoush salad or tabbouleh for a fresh, herb-forward meal.
- For a low-carb option, serve over a bed of lettuce with a drizzle of tahini and extra parsley.
- Add a side of garlic sauce (toum) for a punchy, creamy contrast.
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Recipe by
Layla Nasser
Specialises in Lebanese cuisineLayla makes tabbouleh that is 80% parsley. She is a green monster.
Describe yourself in three words: Green, lemony, parsley storm.