Beef Shawarma is ideal for pita sandwiches, hummus bowls, rice plates or enjoyed on its own. Flank steak soaks in a fragrant shawarma spice blend, is quickly grilled, then sliced thin for tender, juicy bites. Serve it with tahini sauce, fresh vegetables and pickles in a warm pita.
Shawarma is a popular Middle Eastern preparation where seasoned meat is traditionally roasted on a vertical spit. Today’s version uses grilled flank steak marinated in olive oil, vinegar, lemon juice and warm spices. The marinade infuses the beef with bright, savory and slightly tangy flavors that pair beautifully with tahini, tomatoes, romaine and pickles. While flank steak works especially well because it slices thin, you can also use flat iron or strip steak if preferred.
Recipe Ingredients
See the recipe card below for exact quantities and full instructions.
- Shawarma seasoning: A homemade blend of ground coriander, cumin, cinnamon, garlic powder, paprika, turmeric, onion powder, allspice, salt and pepper lends the signature flavor to the beef.
- Marinade: Olive oil, white wine (or apple cider) vinegar, fresh lemon juice, garlic and the shawarma seasoning. Use about 1/4 to 1/2 cup of marinade per pound of beef and always marinate in the refrigerator.
- Beef: Flank steak is recommended for easy, thin slicing, but flat iron or strip steak also work well.
- Tahini sauce: A simple tahini-based sauce or yogurt sauce is perfect drizzled over the sandwich or bowl.
How to Make Beef Shawarma
Step 1: Make the seasoning. Combine cumin, coriander, garlic powder, paprika, turmeric, onion powder, allspice, cinnamon and black pepper in a jar or small bowl.
Step 2: Make the tahini sauce. Whisk tahini paste with water, lemon juice, garlic, salt and pepper until smooth, adding more water to reach the desired consistency.
Step 3: Prepare the marinade. Place the flank steak in a large resealable bag or container. Whisk together olive oil, vinegar, lemon juice, shawarma seasoning, minced garlic, chopped onion and salt, then pour over the beef.
Step 4: Marinate. Seal and turn to coat the steak. Refrigerate for up to 2 hours (see notes on citrus-based marinades).
Step 5: Grill the steak. Remove the steak from the fridge and let it come close to room temperature. Preheat a grill for direct heat to about 450°F (230°C). Grill 4–5 minutes per side or until an instant-read thermometer registers about 125–130°F for medium-rare.
Step 6: Rest and slice. Transfer the steak to a cutting board and rest 5 minutes. Slice thinly against the grain. Serve in pita with tahini, romaine, tomato and pickles, or over hummus, rice or fries. Store leftovers in an airtight container for up to 4 days.
What to Pair with Beef Shawarma
Serve shawarma wrapped in pita with tahini, romaine, tomato, pickled turnips and cucumbers. For a platter or bowl, set out fresh salads, roasted vegetables and Mediterranean sides:
- Salads: Tabbouleh, balela or fattoush are fresh, bright complements.
- Roasted vegetables: Seasonal roasted or spiced vegetables are a hearty addition.
- Hummus: Plain or flavored hummus pairs perfectly—try roasted red pepper or lemon versions.
- Extras: Olives, pickled red onions, pickles, fresh vegetables and feta make great accompaniments.
Storage Instructions
Keep leftover shawarma in an airtight container in the refrigerator for up to 4 days.
Recipe FAQ
Flank steak, ribeye, sirloin, or top round are good choices. Tender cuts slice well; tougher cuts benefit from a longer marinade to help break down fibers.
Yes. Grill, skillet, oven or air fryer all work. Sear in a skillet over medium-high heat for a few minutes per side, bake at 400°F (200°C) for 20–25 minutes and finish under the broiler for char, or air fry at 375°F (190°C) for 10–15 minutes, shaking halfway through.
Slice thinly against the grain to keep slices tender.
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Beef Shawarma
Ingredients
- 2 pounds flank steak
For the marinade:
- 1/4 cup olive oil
- 1/4 cup white wine vinegar (or apple cider vinegar)
- Juice of 2 lemons
- 2 tablespoons shawarma seasoning
- 4 garlic cloves, minced
- 1/2 sweet onion, chopped
- 1/2 teaspoon sea salt
For the shawarma seasoning mix:
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon onion powder
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
For the tahini sauce:
- 1 cup tahini paste
- 1/4 cup water (add more to thin)
- Juice of 2 lemons
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- Dash of black pepper
Instructions
- Mix the shawarma seasoning spices in a small jar and set aside.
- Make the tahini sauce by whisking tahini, water, lemon juice, garlic, salt and pepper until smooth.
- Place the flank steak in a large resealable bag or container. Whisk olive oil, vinegar, lemon juice, shawarma seasoning, garlic, chopped onion and salt, then pour over the steak.
- Seal and turn to coat. Refrigerate for up to 2 hours.
- Preheat a grill to 450°F (230°C). Remove the steak from the fridge and let it warm slightly. Grill 4–5 minutes per side or until an instant-read thermometer reads 125–130°F for medium-rare.
- Let the steak rest 5 minutes, then slice thinly against the grain. Serve in pita, over hummus, or in rice bowls with tahini sauce.
Notes
- Because this marinade contains lemon juice, do not marinate longer than 2 hours or the acid can change the meat’s texture. If you need a longer marinade time, omit the lemon juice and add it later.
- Best beef cuts include flank steak, ribeye, sirloin or top round. Tougher cuts require longer marinating to tenderize.
- Cook on a grill, skillet, oven or air fryer depending on your equipment and preference.
- Always slice beef thinly against the grain for the most tender results.
Nutrition
Calories: 559 kcal; Carbohydrates: 17 g; Protein: 41 g; Fat: 38 g. Nutrition information is an approximation.