Beef shawarma recipe is a delightful fusion of flavors and textures, bringing the taste of Middle Eastern cuisine right to your table. Traditionally made with marinated beef that is grilled to perfection, it can be served as a wrap or a rice bowl. I have a favorite Middle Eastern restaurant that serves authentic beef shawarma, and my favorite is the beef shawarma wrap. When I made this recipe, my son told me it tastes just like the o falafel (the resturant), which is a huge compliment.
What goes into beef shwarma recipe
Beef
For the best beef shawarma, cuts like sirloin, flank steak, or skirt steak are highly recommended. These cuts are tender, flavorful, and marinate well, resulting in juicy and delicious shawarma when grilled. Choose well-marbled beef for enhanced flavor and tenderness. I cut the beef into thin strips against the grain and then marinated it with the spices, yogurt, oil, and lime juice.
To cook the beef, make sure to follow some of these tips:
- Don’t crowd the pan; cook in small batches or use a bigger pan.
- Don’t overcook.
- Cook on high heat.
Shawarma Spice mix
Authentic beef shawarma has a rich blend of spices that create its distinctive flavor. The marinade includes cumin, which adds a warm, earthy depth, a touch of paprika contributes a mild heat and vibrant color, cinnamon offers warmth and complexity, also complemented by black pepper for a dash of sharpness. For an extra layer of flavor, I used allspice, ground cloves, garlic powder, cardamom power and salt to enhance the overall taste. This aromatic blend is what makes beef shawarma so irresistible and beloved.
White sauce
The creamy white sauce used in beef shawarma wraps is a harmonious blend of yogurt and mayonnaise, minced garlic and fresh dill that brightens the overall taste. A pinch of salt and black pepper enhance the flavors. You can make this sauce in advance and it can sit in the refrigerator for up to a week.
How to serve beef shwarma wrap
I like to serve beef shawarma as a wrap which is warm and crunchy on the outside. To make the beef shawarma wrap add a hearty portion of grilled beef strips, follow with crunchy pickles and crispy fries for that perfect textural contrast then a generous drizzle of white garlicky sauce. Finally, carefully fold the sides of the tortilla inward and roll it up tightly from the bottom to create a compact wrap. Toast it in a pan over medium heat until crispy and brown from all the sides. Serve immediately. You can also serve it as a rice bowl, make yellow or white steamed rice and serve with a side salad as well.
How to store beef shwarma
Beef shwarma is great for meal prep you can leave the marinated beef in the refrigerator for 3-4 days or cook it and use on salad, rice bowls or make a wrap.
To store beef shawarma wraps, allow them to cool completely before wrapping them tightly in plastic wrap or aluminum foil. For refrigeration, place the wrapped wraps in an airtight container and store them in the fridge for up to 3 to 4 days. You can also freeze the wraps; just ensure they are well-wrapped to prevent freezer burn. In the freezer, beef shawarma wraps can last for up to 2 to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.
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Beef Shawarma Recipe
Ingredients
- 2 lbs beef (sirloin or skirt steak) cut into long strips
- 1 medium onion
- 1/2 cup yogurt
Shawarma spice mix
- 1.5 tsp salt
- 1 tsp allspice
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1/2 tsp cinnamon powder
- 1/2 tsp clove powder
- 1/2 tsp cardamom powder
- 1/2 tsp cayenne pepper powder
- 1 tbsp lemon juice
- 3 tbsp olive oil
For the Sauce
- 1/2 cup yogurt
- 1/2 cup mayonnaise
- 1 clove garlic minced
- 1 tbsp lemon juice
- 1 tbsp dill fresh or 1 tsp dried
For serving
- 8 flour tortillas
- Pickles as needed
- 16 oz Fries
Instructions
- Cut the beef into thin slices against the grain. Peel and thinly slice the onion.
Marinate Beef
- Marinate the beef with the onion, yogurt, olive oil, lemon juice, and all of the spices. Let it sit for 30 minutes.
Make Sauce
- In a bowl, combine the yogurt, mayonnaise, lemon juice, salt, pepper, dill, and minced garlic. Mix well and set aside.
Fry Fries
- Fry or air fry the French fries according to your preference.
Cook Beef Shawarma
- Heat 1 tablespoon of olive oil in a pan for a few minutes. Add the marinated beef and cook over high heat for 5-6 minutes, or until the moisture evaporates and the beef turns brown. Cook in small batches to avoid steaming the beef.
Assemble Beef Shawarma Wrap
- To assemble, place a layer of beef, French fries, and pickles on a tortilla. Drizzle generously with the white sauce, then wrap it up tightly.
- Toast the wrap over medium heat until it is brown and crispy on all sides.
- Serve immediately and enjoy!