Shawarma is a popular street food in the Middle East. You can find beef, chicken, lamb shawarma, or a combination, but it is all about the spice mix to give it authentic Middle Eastern flavors. Learn how to make homemade shawarma seasoning and use it to make the best homemade beef shawarma recipe.
❤️ Why You'll Love It
- Much like Greek gyros and doner kebabs. These easy recipes are great food for gatherings and parties.
- My shawarma spice mixture is really easy and made with common spices.
Perfectly spiced beef strips rolled up with tahini sauce or toum, onions, lettuce, and pickles for the ultimate homemade weeknight dinner that everyone will enjoy.
In my Middle Eastern opinion, shawarma should taste a bit tangy so do not freak out about the amount of vinegar used. Adding tahini to the marinade added a desirable nutty flavor to the shawarma, sometimes I take it off because I have a kid who is allergic to tahini but do not skip it if you can.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Shawarma Seasoning: you can buy a shawarma spice mix if you have a Middle Eastern store next to you, or else make your own; it is so easy. Recipe below.
- I usually use sirloin or flank, other cuts work as well, more on the beef cuts in the FAQ section.
- Sugar helps with browning and tenderizing the meat.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a deep bowl add all the ingredients including the shawarma spice mix. Just take 1 tablespoon of the spice mix and leave the rest in a jar for further use. The shawarma spice mix I listed below makes about 7 tablespoons.
- Add the beef strips and mix with your hands making sure to coat all the strips well. Cover and refrigerate at least 8 hours for up to 24 hours.
- In a nonstick skillet, cook beef strips in batches, and do not cram the skillet.
- Keep cooking until all the liquids evaporate from the pan and the strips start to brown a little.
- If you are making the lightly sauteed veggies, then add the onions and saute for a minute then add the peppers and continue for another minute. Turn heat off and add the parsley, do not let the veggies cook all the way through as we want them crisp.
👍 Amira's Tips
- Allergy note: This marinade includes tahini paste, which, although not a tree nut, might cause an allergy in some people. You can still make it without the tahini, but it is highly recommended.
- How long to marinate the shawarma: If you have a tender beef cut, 30 minutes to 2 hours is enough to add flavor. But if tenderizing is required, I recommend overnight and up to 24 hours.
- You can use part lemon juice and part vinegar.
- Add a pinch of cayenne pepper for extra heat.
Shawarma Spices
Because shawarma is such a popular dish, everyone has his own spice blend. I have a magical shawarma spice blend for you. Just mix it and keep it in a jar to use for your shawarma. It has all the great flavors of paprika, cumin, ginger, coriander, cloves, black pepper, sumac, allspice, cinnamon, cardamom, and turmeric. This blend of warm spices works so well with any shawarma.
🧺 Storage
Refrigerate - Place leftover shawarma meat in an airtight container and refrigerate for up to 3 days.
Freeze - Leftovers can be frozen for up to 2-3 months. Thaw in fridge overnight and reheat on a skillet.
⌛ Make Ahead
Prepare beef shawarma and place it in an airtight container. Refrigerate uncooked for up to 3-4 days. When ready to cook, take the container out on your counter for 30 minutes, then proceed to cook.
💬 FAQs
Shawarma is thinly sliced meat that is marinated then cooked on a large rotating spit then shaved off into pita sandwiches with so many good things. In homemade shawarma lean beef works very well. Tougher steak cuts like flank, skirt, sirloin and round are best for marinating long hours.
They are both delicious. While every chef has his own slightly different opinion but everyone agrees that they are both delicious. Gyro is made with lamb and/or beef topped with tomato, onion and tzatziki. Shawarma on the other hand can be made with chicken, beef, lamb or even goat. It is usually topped with hummus, onion, tomato and garlic dip. Shawarma also is made with meat that should be marinated for long hours to ensure deep flavors, in Egypt restaurants usually marinate the meat overnight for this purpose.
🍽️ Serve With
- Serve thin slices of meat in warm pita pockets, Taboon Bread or Lebanese Pita Bread.
- Serve shawarma rice bowls, with white or yellow rice.
- Add a nice big dollop of Lebanese garlic sauce, tahini sauce, tzatziki sauce, or take a look at how to make hummus, then top that with fresh or sauteed veggies.
Related Recipes
- Shish Taouk, with tender chicken marinated in a vibrant blend of Middle Eastern spices and grilled, is one of the staple chicken skewers in the Middle East.
- Kofta kebabs are a delicious and popular Middle Eastern dish that is perfect for grilling or baking in the oven. A delicious combination of herbs, spices, and juicy meat that you will not forget.
Shawarma Recipes
- Chicken Shawarma is one of the most popular dishes in the Middle East. Chicken marinated in lemon juice, garlic, and warm spices then cooked, the smell is out of this world.
- Chicken Shawarma Rice is one of our favorite easy weeknight meals. Tender chicken with flavorful yellow rice topped with an amazing white sahwarma sauce all take just about 30 minutes!
- This Chicken Shawarma Plate is one of our favorite to serve as a big platter with all the shawarma fixings during parties.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
Beef Shawarma
Ingredients
- 2 ½ pounds beef steak thin slices, Note1
- 2 Tablespoons olive oil for cooking.
For the marinade:
- 1 Tablespoon homemade Shawarma spice blend recipe follows.
- 1 teaspoon salt or to taste.
- ½ teaspoon ground black pepper.
- 2 Tablespoons yellow mustard.
- 2 Tablespoons tahini paste.
- 1 ½ teaspoon garlic powder.
- 1 ½ tablespoon onion powder.
- ½ cup oil.
- ¾ cup vinegar.
- ½ teaspoon sugar.
Shawarma spice blend:
- 1 Tablespoon paprika.
- 1 Tablespoon ground cumin.
- 1 Tablespoon ground ginger.
- 1 Tablespoon ground coriander.
- 1 Tablespoon ground cloves.
- 1 Tablespoon ground black pepper.
- 1 teaspoon sumac.
- 1 teaspoon allspice.
- ½ teaspoon cinnamon.
- ½ teaspoon cardamom.
- ½ teaspoon turmeric.
For serving (Choose from and combine)
- Lightly sautéed fresh vegetables: 1 large onion 1 cup bell peppers, sliced and ¼ cup chopped parsley. Note2
- Lebanese bread / flatbread / pita bread
- Garlic sauce (Toum).
- Hummus
- Tahini spread.
- Tabbouleh.
- Fresh tomato slices.
- Red onions.
- Finely sliced iceberg lettuce
- French fries.
Instructions
- Start by grinding all the shawarma spic ingredients together then place in a jar and set aside.
- In a small bowl mix all the shawarma marinade well.
- Pour over the beef slices and toss well to coat the beef slices with the marinade, cover and refrigerate for at least 8 hours.
- In a large skillet over medium-high heat, add olive oil and start cooking the beef in batches. Do not cram the skillet.
- If you are making the lightly sautéed onion and pepper place them in the pan after the beef has cooked and stir for a couple of minutes we want them still crunchy and crisp.
- Spread a generous dollop of garlic dip or hummus on pita bread or any flatbread you are using. Top that with you favorite toppings from the list above and beef. Wrap tightly and enjoy.
Notes
- What steak cut to use for the Shawarma meat, tougher steak cuts like flank steak, skirt, sirloin and round are best for marinating long hours.
- Allergy note: this marinade includes tahini paste which, although not a tree nut, might cause allergy in some people. You can still make it without the paste but it is highly recommended.
- How long to marinate the shawarma: If you have a tender beef cut, then a 30 minutes to 2 hours is enough to add flavors. But if tenderizing is required then I recommend overnight and up to 24 hours.
- Make a head tip: prepare the marinade ahead of time and refrigerate for up to2 days or freeze up to two months.
- Lightly sautéed vegetables are the Egyptian version on shawarma, it is not authentic to the Lebanese one. If you are not making them then try to add some fresh parsley to your wrap it is really a nice addition.
Nutrition
Sign up and learn more about Mediterranean flavors
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Hend
Thank you Amira for the best shawarma marinade and recipe! It reminds me of shawarma back in Cairo I used to have as a kid. My hubby (he’s syrian btw) said it’s the best shawarma ever! Looking forward to trying out more recipes
Amira
Thank you so much Hend for your feedback, I am so happy you liked it.
Hend
Just a thought, could it be cooked in the oven? If so, what temperature and time would you advise?
Susan
Hi,
I want to try making this dish but you don't specify what to do with the jar of dried spices that was set aside in step 1. I'm guessing either I have to use the spices as rub before tossing the steak in the marinade or after marinating for 8 hours but I am not sure. Can you please specify, or maybe I didn't read that step...
Amira
Susan, thank you so much for your interest in this recipe. In the marinade mixture the first ingredient is 1 tablespoon of this spice mix, so we will mix that with the rest of the marinade ingredients and toss the beef in. I hope this helps. Please let me know if you need anymore assistance.
Heba Dibas
Hello I am Arab as well and I find it hard to find authentic recipes and I've made this twice and it's seriously amazing, I am currently trying the chicken recipe for dinner. I am sure it will be great! Your food is amazing, your my source for when I don't know where to find a recipe.
Amira
Thank you so much Heba, you are so sweet, I am happy you liked the recipe.
Debbie
Hi Amira.
Can’t wait to try the beef schwarma! I order this when I’m out, but have never made. I have a friend who makes it a lot as well as other Egyptian dishes.
Amira
Thanks Debbie for your comment, try it and I think you are going to love it as much as we do.
John / Kitchen Riffs
I like shawarma but almost never make it for some reason -- always one of those things I get at restaurants. This looks SO good. And so easy, too. Thanks!
Grace
Can’t wait to try, but can this be made in crockpot?
Amira
I haven't tried it before in a slow cooker, please let us know when you do.
Katerina | Once a Foodie
This Beef Shawarma recipe sounds absolutely amazing, Amira! I love the flavours in the spice mix and imagine this would be a stunning lunch or a light dinner. Thanks so much for sharing!
Amira
Thank you so much Katerina, I hope you'll like it.
Natalie
Amira, this recipe looks amazing. I love Middle Eastern food and have a hard time finding such authentic recipes. I work a lot of hours and was wondering if you think I could make this recipe in a slow cooker I know it's not going to come out the same as yours but just love the flavors of Middle Eastern food. Do you have any tips or tricks for doing this in the slow cooker? Thanks and hats off to all the Middle Eastern ladies because your form of cooking is so intricate and difficult, but I love it!
Amira
Thanks Natalie for your sweet comment, while I haven't tried this in the slow cooker before, I do not see why not.
Colleen Connor
Deliciously authentic Shawarma! Amira, your recipes are always crowd-pleasers! We've made Shawarma at fund-raising events and have received great reviews. Thanks again for inspiring us to become better and more adventurous cooks!
Amira
Thank you Colleen for your sweet comment, I am so happy that you liked it.
Bianca
Tried this with london broil as it was on sale this week. This recipe is on point, the meat turned out rich in flavor and had an amazing texture.
Amira
Bianca, this is actually one of our favorite recipes that I make bi-weekly. Thank you for your comment, glad you liked it.