Thinly sliced spiced beef with tahini drizzle
Beef Shawarma
Prep Time
2 hr 10 min
Cook Time
30 min
Total Time
2 hr 40 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Beef Shawarma
Thinly sliced spiced beef with tahini drizzle
★4.5(11)
Richly spiced beef shawarma sliced thin and served with fluffy rice, creamy tahini, and crunchy pickles. Bold, savory, and deeply satisfying.
130m
Prep Time
30m
Cook Time
160m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Beef shawarma uses a warmly spiced marinade to transform affordable cuts into tender, flavorful slices. Searing at high heat after slicing gives the signature crispy edges.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Whether you are a seasoned cook or just getting started, Beef Shawarma is a recipe that rewards attention to detail. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 2 lbs beef sirloin or top round, thinly sliced
- 2 tbsp shawarma spice blend
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 onion, sliced into rings
- 4 cloves garlic, minced
Instructions
- 1
Toss sliced beef with shawarma spices, olive oil, lemon juice, garlic, and salt. Marinate 2 hours or overnight.
- 2
Spread beef and onion rings on a sheet pan. Roast at 425°F for 15-18 minutes until browned.
- 3
Transfer to a hot skillet and sear over high heat for 2-3 minutes to crisp the edges.
- 4
Pile onto plates with rice, tahini sauce, pickled turnips, and fresh vegetables.
- 5
Garnish with fresh parsley, a squeeze of lemon, and hot sauce if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Beef sirloinLamb leg, thinly sliced
More traditional Middle Eastern flavor
Shawarma spiceCumin + coriander + paprika + allspice
A quick homemade blend
ButterOlive oil or ghee
Olive oil adds a lighter, fruitier flavor. Ghee provides a similar richness to butter and works well for high-heat cooking.
Tips & Storage
Pro Tips
Freeze the beef for 30 minutes to make slicing paper-thin much easier.
Crisp the edges in a very hot skillet for the best shawarma texture.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (100mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates20g
Fat6g
Fiber450mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What cut of beef is best?
- Sirloin or top round sliced thin work best. Rib-eye is a premium option.
- How do I slice it thin?
- Partially freeze the beef for 30 minutes, then slice against the grain as thin as possible.
- What should I serve with this?
- This pairs well with steamed rice, crusty bread, or a simple green salad. For a heartier meal, roasted vegetables or buttered egg noodles make excellent accompaniments that complement without competing.
- Can I freeze this?
- This freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers with as little air as possible. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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