Name: Beef Shawarma Recipe
Prep time: 30 min
Cook time: 2 min
Total time: 2 h 32 min
Cuisine: Middle Eastern
Ingredients: 2 1/2 lbs strip steak (such as New York), trimmed of excess fat, cut into 1 1/2 inch pieces that are 1/4-inch thick; 3 Tbsp olive oil, plus more for griddle; 1 1/2 Tbsp red wine vinegar; 1 1/2 Tbsp fresh lemon juice; 1 Tbsp minced garlic (3 cloves); 1 1/2 tsp salt; 1 tsp ground black pepper; 1 tsp ground cumin; 1 tsp ground coriander; 3/4 tsp paprika; 1/2 tsp ground allspice; 1/2 tsp dried oregano; 1/4 tsp ground cloves; 1/4 tsp ground cardamom; 1/4 tsp ground cinnamon; 1/4 tsp ground ginger; 1/4 tsp ground turmeric; 1/4 tsp cayenne pepper, or more to taste

There’s nothing quite like the bold flavors and tender slices of beef wrapped up in warm pita to brighten any meal. This Beef Shawarma Recipe brings those vibrant Middle Eastern vibes right into your kitchen, with a marinade that’s both aromatic and perfectly balanced. I love how it transforms simple steak into a juicy, flavorful feast you’ll want to make again and again.

A white bowl is filled with many pieces of cooked brown meat garnished with chopped green herbs and topped with two yellow lemon wedges. The bowl is placed on a white marbled surface, surrounded by bright red cherry tomatoes at the bottom right and fresh green leafy lettuce at the bottom left. To the top left of the bowl, there is a stack of warm white pita bread slightly toasted with brown grill marks. In the top background, there is a pile of light green pickles with a dark metal serving fork nearby, while a blue cloth is placed to the right of the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Shawarma Recipe
Top Tip
How to Serve Beef Shawarma Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Shawarma Recipe

Why You'll Love This Recipe

This Beef Shawarma Recipe has quickly become one of my go-to dishes because it’s got that perfect balance of spices and acidity that really wakes up the beef without overpowering it. It’s a great way to impress friends or just enjoy a delicious dinner that tastes like you put in way more effort than you did.

Aromatic Spice Blend: The combination of cumin, coriander, paprika, and a hint of cinnamon creates authentic shawarma flavor.
Quick Cooking Time: After marinating, the beef cooks in just a couple of minutes on the griddle, making it perfect for weeknight meals.
Versatile Serving Options: You can enjoy it in pita, over rice, or even on a salad for a lighter meal.
Customizable Heat Level: Adjust the cayenne pepper to suit your spice preference, so everyone can enjoy it.

Ingredients & Why They Work

The magic of this Beef Shawarma Recipe lies in its ingredients, each chosen to build layers of flavor — and they’re pretty straightforward to find. When shopping, choose good quality steak and fresh spices to really make this recipe shine.

Flat lay of a pile of fresh raw strip steak pieces trimmed of fat, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with deep red wine vinegar, a small white ceramic bowl holding bright yellow fresh lemon juice, a small white ceramic bowl filled with minced garlic cloves, a neat assortment of ground spices arranged separately: reddish paprika, brownish ground cumin, light brown coriander, pale yellow turmeric, warm brown ground cinnamon, orange cayenne pepper, dark brown allspice, dried oregano leaves, ground cloves, ground cardamom, ground ginger, a few whole black peppercorns placed subtly nearby, all ingredients perfectly spaced in a symmetrical, balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Strip Steak: Offers great marbling for tenderness and flavor; make sure to trim excess fat to avoid flare-ups on the griddle.
Olive Oil: Acts as a base for the marinade and helps keep the meat juicy during cooking.
Red Wine Vinegar: Adds brightness and tenderizes the meat—definitely do not skip this.
Lemon Juice: Fresh lemon juice provides a zesty tang that balances the spices beautifully.
Garlic: Fresh minced garlic infuses the beef with its unmistakable aroma and depth.
Salt and Black Pepper: Essential for seasoning and bringing out the natural meat flavors.
Ground Cumin: A staple Middle Eastern spice that adds earthiness.
Ground Coriander: Complements cumin with its citrusy undertones.
Paprika: Adds subtle sweetness and a beautiful color.
Ground Allspice, Oregano, Cloves, Cardamom, Cinnamon, Ginger, Turmeric: This complex spice medley lends that authentic shawarma warmth and complexity.
Cayenne Pepper: For heat – adjust based on how spicy you want your shawarma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak the marinade depending on the mood—adding a bit more lemon for extra zing or a touch more cayenne when I want things fiery. Don’t hesitate to make it your own; this recipe is super forgiving and flexible.

Variation: I’ve tried swapping strip steak for flank steak on occasion—it works fine, but keep in mind flank is a bit tougher, so marinate longer for best results.
Dairy-Free: Leaving out any yogurt-based sauces keeps this recipe perfect for dairy-free diets while still packing flavor.
Extra Veggies: Sometimes I add thinly sliced onions or bell peppers to the griddle alongside the beef for a smokier, heartier filling.
Grilling Option: If you’re craving that outdoor char, this marinade works great on the grill for a subtle smoky twist.

Step-by-Step: How I Make Beef Shawarma Recipe

Two pita pockets sit on a white plate on a white marbled surface. Each pita is slightly charred and lightly browned, forming the base. Inside, there is a layer of green leafy lettuce at the bottom. On top of the lettuce, slices of browned meat are placed, topped with a creamy white sauce with small green herbs. Scattered around are halved red cherry tomatoes, thin purple onion slices, and green pickle slices. Lemon wedges are placed on the plate edge for garnish. The background shows a dark green cloth casually draped. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk and Marinate

Start by whisking together olive oil, red wine vinegar, lemon juice, garlic, salt, pepper, and all the spices in a large bowl. I usually take a moment here to smell the mixture—it’s like a little preview of the final dish. Add the steak pieces and toss until each slice is coated. Cover and pop it in the fridge for at least 2 hours, though I like to leave it closer to 6 hours if I have time. This step is crucial; it lets the flavors sink in and makes the beef wonderfully tender.

Step 2: Heat Your Griddle

Next, get your cast iron griddle hot over medium-high heat with a splash of olive oil. It’s important to let it heat fully so the beef gets that gorgeous sear. I usually run the fan or open a window here—the spice blend can be aromatic enough to set off your smoke detector if you aren’t careful!

Step 3: Cook in Batches

Add about half the steak pieces in a single layer, leaving some space around each piece. Cook for 45-60 seconds undisturbed to get a deep golden crust, then flip and cook another 45-60 seconds until it’s medium in the center. Transfer cooked beef to a serving bowl while you repeat with the remaining pieces. This quick cooking preserves juiciness and keeps the meat tender.

Top Tip

Over the years, I’ve fine-tuned this Beef Shawarma Recipe and learned a few tricks to get it just right. These tips have saved me from dry, tough meat more than once, and I’m happy to share them to help you nail that perfect shawarma experience every time.

Don’t Rush the Marinade: I can’t stress enough how much better the beef tastes after sitting in that spice mix for at least 2 hours; overnight is even better if you plan ahead.
High Heat, Quick Cook: Cooking the beef quickly on a very hot griddle locks in juices and flavors without drying it out.
Single Layer Cooking: Crowding the pan steams the meat instead of searing it, so spread pieces out for maximum browning.
Adjust Spice Levels: I start with a little cayenne and add more later if needed—remember, you can always add heat but can’t take it away!

How to Serve Beef Shawarma Recipe

Garnishes

I always serve shawarma with a handful of fresh garnishes to brighten it up. Crisp lettuce, juicy tomatoes, tangy pickles, and thinly sliced red onions give it a perfect crunch. And don’t skip a drizzle of tahini or tzatziki sauce—I love how the creamy sauces mellow the spices and add richness.

Side Dishes

This beef shawarma pairs perfectly with warm pita bread or flatbread to wrap it all together. If you’re serving it as a plate, fluffy white rice or coconut rice is a great base. Sometimes I add a simple cucumber salad on the side for freshness.

Creative Ways to Present

For a special occasion, I’ve lined up individual bowls of garnishes, pickles, and sauces on the table so guests can build their own shawarma wraps. It’s fun, interactive, and gets everyone talking! Another time, I layered beef and rice in warm pita pockets and wrapped them tightly for perfectly portable shawarma sandwiches.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the cooked beef in an airtight container in the fridge. It keeps well for up to 3 days and still tastes delicious when reheated gently.

Freezing

If I know I won’t eat it all soon, I freeze the cooked beef in portioned containers or freezer bags. Thaw overnight in the fridge before reheating to keep the texture nice and tender.

Reheating

To reheat, I warm the shawarma gently in a skillet over medium-low heat with a splash of olive oil to revive the crisp edges. Microwaving works in a pinch but I find it’s best freshly reheated on the stove for texture.

Frequently Asked Questions:

Can I use a different cut of beef for this shawarma recipe?

You absolutely can! Strip steak is ideal because it’s tender and cooks quickly, but sirloin or flank steak can be used as well. Just keep in mind flank steak is a bit tougher, so marinate it longer to tenderize.

How long should I marinate the beef for the best flavor?

Marinating for at least 2 hours is important to let the spices penetrate, but if you can plan ahead and leave it for up to 6 hours or overnight, you’ll get the most tender, flavorful meat.

Can I make beef shawarma without lemon juice?

Yes! If you don’t have lemon juice on hand, you can simply increase the amount of red wine vinegar to keep that tangy brightness in the marinade.

What’s the best way to serve beef shawarma?

Beef shawarma is delicious served with warm pita bread or flatbread, fresh garnishes like tomatoes, pickles, and onions, and drizzled with tahini or tzatziki sauce. You can also serve it over rice for a more filling meal.

Final Thoughts

This Beef Shawarma Recipe holds a special place in my meal rotation because it’s that perfect mix of simplicity and bold flavor. I love sharing it with friends because it brings everyone together around the table. Once you try it, I bet you’ll be making it over and over, savoring those spices and juicy beef in every bite. Trust me, this one’s a winner worth keeping close!