Beef Shawarma

This easy oven baked homemade beef shawarma is a simple sheet pan meal that tastes absolutely delicious!

Course Main Course

Cuisine Middle Eastern

Diet Gluten Free, Halal

Prep Time 10 minutes

Cook Time 20 minutes

Servings people

Calories 375kcal

Author Farah Abumaizar

Ingredients

For the shawarma:

1.5 lb beef cut into strips, like flank steak, strip steak, ribeye or sirloin 700g
1/4 cup olive oil
2 tablespoon lemon juice
2 tablespoon white vinegar
2 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon seven spices or all spice powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ginger powder
1/2 teaspoon paprika powder
1/2 cup yogurt
1 red onion, sliced

For the tahini sauce:

1/2 cup tahini
1/3 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/4 cup water

Instructions

For the shawarma:

Mix together all the ingredients for the beef shawarma in a large bowl until well combined and beef strips are coated. Cover with plastic wrap. Marinate for 30-45 minutes or up to an hour.
When ready to cook, preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper.
Spread the shawarma mixture onto the parchment paper. Bake for 20-25 minutes until cooked through and sizzling. You can broil for the last 1-2 minutes to get a nice char in places.

For the tahini sauce and to assemble:

Mix together the ingredients for the tahini sauce, and make shawarma wraps by placing some beef strips in the center of a piece of pita bread, drizzling with tahini sauce, and toppings like sliced tomatoes, sliced red onions, pickles, and chopped parsley. Enjoy!

Video

Notes

Make ahead instructions:

You can make the marinade 5-7 days ahead of time, and you can have the beef marinating for up to 24 hours in advance. Some might say the acid will start to break down the beef if you leave it for that duration, but I've never had a problem! The tahini sauce will last well covered in the fridge for at least 2 weeks.

Storage:

Leftover cooked beef shawarma will last 2-3 days tightly covered in the fridge. You can reheat in an oven set at low heat, in the microwave, or in an air fryer for a couple minutes!

You can also freeze the cooked meat for up to 2 months in an airtight container.

Assembly:

Make shawarma sandwiches by using pita bread or saj bread, topping with tahini sauce, chopped parsley, sliced tomatoes, pickles, red onions or anything you like. You can also make shawarma rice bowls or quinoa bowls.

Nutrition