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beef shawarma strips served in a green bowl with onion slices and garnished with chopped parsley
5 from 8 ratings

Tender Beef Shawarma (Quick Stovetop Method)

Yield: 6 Servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Author: Amina Al-Saigh
Homemade tender beef shawarma is perfect in wraps with tahini sauce, and it only needs a few ingredients to make!
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Ingredients
 

For the Shawarma:

  • 1.5 lbs flank or skirt steak
  • 1 small onion
  • 3 garlic cloves, crushed
  • 1 lemon, juiced
  • 3 tablespoons olive oil

For the Spice Blend:

  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon, ground
  • 1/2 teaspoon allspice
  • 1/2 teaspoon clove, ground
  • 1/2 teaspoon cardamom, ground
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper

To Serve for the Sandwiches:

  • Tahini Sauce
  • Pita breads for wraps
  • Sliced tomatoes
  • Sliced cucumbers
  • Parsley
  • Pickles

Instructions
 

  • beef shawarma seasoning blend in a small glass bowl
    Start by mixing together all the spices, along with the lemon juice and crushed garlic cloves.
  • Cut the flank steak to thin strips, ensuring you cut against the grain.
  • Thinly slice the onions.
  • beef shawarma marinating in a blue bowl with a marinade mixture on top and silver tongs
    Place the flank steak in a bowl and pour the marinade on top, along with the onions. Cover tightly and marinate in the fridge for 2 hours.
  • beef shawarma marinating with onions slices in a blue bowl with silver tongs
    Remove the shawarma from the fridge 1 hour before cooking.
  • Prepare the tahini sauce (see notes) and the sliced vegetables for serving with sandwiches.
  • beef shawarma cooked in a cast iron skillet with onion slices and silver tongs
    Heat a cast iron skillet on medium high heat. Working in batches, and using tongs, add a few pieces of the shawarma on the hot pan, spreading them as much as you can. You can add the onions too.
  • beef shawarma strips served in a green bowl with onion slices and garnished with chopped parsley
    Cook for 3-4 minutes on each side until a sear and caramelization is achieved on each side. Remove from the pan and rest for a few minutes.
  • Serve the beef shawarma in sandwiches, drizzled with the tahini sauce and along with your vegetables.

Notes

  • To make tahini sauce, which is the classic sauce for beef shawarma, just mix together 1 cup tahini, juice of 2-3 lemons, a minced garlic clove and salt to taste. Stir or whisk well with a fork (it will seize up but keep mixing) until its smooth. Drizzle it onto the beef shawarma
  • Make sure you marinate for 2 hours to get the best flavour
  • You can also serve beef shawarma over rice or a salad
Serving: 1g, Calories: 227kcal, Carbohydrates: 2g, Protein: 25g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 68mg, Sodium: 449mg, Potassium: 424mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 66IU, Vitamin C: 3mg, Calcium: 36mg, Iron: 2mg
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