Lebanese
Beef Shawarma
Thin slices of beef are marinated with Lebanese spices, vinegar, lemon, and garlic, then seared hot to mimic the edges of a shawarma spit. Serve it in warm pita with tarator, pickles, tomato, and sumac onions.
Watch it madeLetscookolet · 6:35
Ingredients
- Beef sirloin or flank steak, very thinly sliced against the grain350g
- Lamb tail fat or beef fat, very thinly sliced, optional but traditional30g
- White vinegar2 tbsp
- Fresh lemon juice1 tbsp
- Olive oil1 tbsp
- Garlic, finely grated3 cloves
- Small onion, finely grated and squeezed lightly1/2
- Lebanese seven spice1 1/2 tsp
- Ground allspice1/2 tsp
- Ground cinnamon1/4 tsp
- Ground cardamom1/4 tsp
- Ground cloves1 pinch
- Freshly ground black pepper1/2 tsp
- Salt1 tsp
- Tahini3 tbsp
- Lemon juice, for tarator1 1/2 tbsp
- Cold water2 to 3 tbsp
- Garlic, crushed for tarator1 small clove
- Salt, for tarator1/4 tsp
- Lebanese pita breads2 large
- Tomato, thinly sliced1 small
- Lebanese cucumber pickles or pickled turnips1/2 cup
- Flat-leaf parsley, chopped1/2 cup
- Small onion, thinly sliced1/2
- Sumac1 tsp
Method
- Place the thinly sliced beef and optional fat in a bowl with vinegar, lemon juice, olive oil, grated garlic, grated onion, seven spice, allspice, cinnamon, cardamom, cloves, black pepper, and salt.
- Mix very well by hand until every slice is coated, then cover and refrigerate for at least 8 hours or overnight.
- Stir the tahini, lemon juice, crushed garlic, and salt in a small bowl; add cold water a little at a time until the sauce turns pale, smooth, and pourable.
- Toss the sliced onion with parsley and sumac, then set aside while the beef cooks.
- Remove the beef from the refrigerator 20 minutes before cooking and drain off any excess marinade.
- Heat a cast-iron pan or heavy griddle over high heat until very hot.
- Cook the beef in a thin layer, in two batches if needed, letting it sear and char at the edges before tossing, about 4 to 5 minutes per batch.
- Return all the beef to the pan for 1 minute so the juices glaze the meat, then taste and adjust salt or lemon if needed.
- Warm the pita breads briefly over a flame, on a hot pan, or in the oven until soft and pliable.
- Spread each pita with tarator, add beef shawarma, tomato, pickles, and the parsley-sumac onion mixture.
- Roll the pita tightly, toast the outside seam-side down for a minute if desired, and serve immediately with extra tarator.
Common questions
Can I substitute the lamb tail fat in beef shawarma, and what works best if I can’t find it?
Yes. Use finely sliced beef fat, suet, or a little extra olive oil if needed. The fat helps the meat stay juicy and gives a more traditional shawarma richness, but the dish still works without it.
How long should I marinate the beef for the best flavor?
Marinate for at least 8 hours, but overnight is better. Thin slices absorb the spices quickly, so don’t go too much longer than 24 hours or the lemon and vinegar can start to tighten the meat.
What are the most common mistakes when cooking beef shawarma at home?
The biggest mistakes are overcrowding the pan, not draining excess marinade, and cooking on heat that isn’t high enough. You want a very hot surface so the beef sears quickly instead of steaming and turning gray.
How do I store leftover beef shawarma and reheat it without drying it out?
Store cooled beef in an airtight container in the fridge for up to 3 days. Reheat fast in a hot pan with a splash of water or olive oil, just until warmed through, to keep it tender.
What should I serve with beef shawarma for a more traditional meal?
Serve it in warm pita or flatbread with tahini sauce, onion-sumac salad, pickles, tomatoes, and fries if you like. It also works well over rice or alongside grilled vegetables and hummus.