Beef Shawarma Recipes

BEEF SHAWARMA

Steps:

• Cut the beef against the grain into small, thin pieces.
• Rinse well and drain. Pat dry with kitchen towel.
• Grind all the spices for the Homemade Shawarma, together to a powder.
• Add the beef to a bowl, along with the spice mix, yogurt, lemon juice, vinegar, hot sauce, olive oil, garlic, and shallots. Stir well or mix with hands to marinate the beef.
• Cover and refrigerate 8 hours or overnight.
• Mince or pound the garlic to a paste, with salt.
• Add the lemon juice, tahini, and water.
• Use a fork or whisk to beat it well, till it turns white.
• Whisk in the yogurt till smooth.
• Taste and add salt and lemon juice if needed. Or loosen with water if needed.
• Add finely chopped parsley to this if you want to serve it separately.
• Remove the beef from the refrigerator, 30 minutes before cooking. (It should come down to room temperature).
• Add the beef and its marinade to a heavy bottomed skillet OR a deep non-stick pan with a tight lid.
• Heat till the mixture comes to a boil. Reduce heat to low and continue to cook covered for about 40 minutes.
• Don't forget to stir occasionally. The juices should all evaporate.
• Just before all the moisture is gone, add pepper, allspice and just a dash of salt.
• Meat should be cooked tender. You can keep adding a little water at a time if the beef needs more cooking. You will also have slight char marks from stirring till all moisture.
• Spread a little taratour sauce vertically, over the middle of the pita.
• Cover it with a line of cooked beef.
• Top with a few tomato wedges and some slices of onion.
• Cover scantily, with the chopped herbs.
• Drizzle more sauce over the top as you like.
• Wrap in food-safe paper or aluminum foil and serve hot!

BEEF SHAWARMA SANDWICH

Steps:

• Mix all the marinade ingredients together and place it in a large shallow dish like a 9 x 13 inch baking dish. Place the meat in the dish and turn it over so that both sides get thoroughly coated with the marinade.
• Cover the dish with plastic wrap and let it sit for several hours, preferably overnight.
• If the chuck steak is too large for the Instant Pot then slice it in half so it fits easier.
• Set the instant pot to sauté and add some oil to the bottom of the pot. When the pot is hot, sear the meat for about 4 to 5 minutes on each side until nicely browned.
• Add the rest of the marinade liquid to the pot along with 1/2 cup beef broth.
• Lock the lid in place and cook on high pressure (manual setting) for 45 minutes.
• Release the steam and shred the meat.
• Drizzle the juices all over the shredded meat.
• Pre-heat the oven to 350°F.
• Heat a large skillet over medium heat. Add some oil to the hot skillet and sear the meat for 4 to 5 minutes on each side until brown.
• Add the rest of the marinade liquid to the skillet with the meat along with 1/2 cup beef broth.
• Place a lid on the skillet or cover it with aluminum foil and place it in the oven. Roast for 3 hours.
• Remove the meat and shred it with a couple of forks then pour the juices over the shredded meat.
• Get the flatbread warm by placing them in a microwave for 30 to 45 seconds or by sticking them in a hot oven for 2 to 3 minutes.
• Pile the shredded meat on the flatbread toppings of your choice.

HOMEMADE BEEF SHAWARMA (2 WAYS!)

Steps:

• MARINATE: whisk together garlic, shawarma seasoning, salt, white vinegar, and 1 tablespoon olive oil in a medium bowl until combined. Add the sliced steak and stir together. Marinate for 1-3 hours, remove from the refrigerator 45 minutes before cooking.
• COOK: Heat the remaining tablespoon of oil in a large cast iron pan over medium-high heat. Add the meat and cook for 6-10 minutes, tossing as needed or until cooked through. Remove from heat.
• WRAP IT UP: Add the prepared meat to warm Lebanese bread top with garlic or tahini sauce and load it up with your choice of veggies. Fold shawarma like a burrito and grill on a grill pan if desired before serving with French fries.
• MARINATE: Make 5 small 'x' using a paring knife in the chuck roast. Insert the garlic cloves. In a bowl, combine seasoning, salt, 2 tablespoons vinegar, and 1 tablespoon oil in a bowl. Massage the paste over the meat on all sides. Cover and refrigerator for 8-24 hours.
• COOK: Add the remaining tablespoon of oil in the instant pot on the sauté setting. Sear the meat on all sides; about 6-8 minutes. Add the beef broth and 2 tablespoons white vinegar to the pot. Cover and hit the 'beef/stew' setting for 65-70 minutes depending on the thickness of the meat. Allow the pressure to release naturally before venting.
• SHRED: Shred the meat using two forks. Let the meat sit for 10 minutes in the juices if you don't want to crisp it up. Otherwise, heat the broiler, spray a baking sheet with nonstick spray and spread the meat out on the sheet in a single layer. Drizzle with ¼ cup of cooking juices. Broil for 5-7 minutes, tossing with tongs around halfway. Just crisp up the beef a little.
• WRAP IT UP: Add the prepared meat to warm Lebanese bread top with garlic or tahini sauce and load it up with your choice of veggies. Fold shawarma like a burrito and grill on a pan if desired before serving with French fries.

EASY BEEF SHAWARMA

Steps:

• Heat olive oil in a large skillet over medium heat. Add beef, shawarma seasoning, allspice, and 1/2 teaspoon salt; cook, turning occasionally, until beef is browned and tender, 3 to 5 minutes.
• Whisk tahini, yogurt, lemon juice, and 1/2 teaspoon salt together in a small bowl until creamy.
• Spread 1 to 2 tablespoons tahini sauce in the center of each tortilla. Divide beef slices, tomato slices, and onion slices evenly among tortillas. Roll up tortillas.
• Preheat a panini press according to manufacturer's instructions. Press rolled tortillas seam side-down until grill marks appear, about 2 minutes. Cut each tortilla into 4 to 5 pieces.

SHAWARMA

Steps:

• Cut the meat into long, thin strips. Prepare the marinade by mixing garlic, oil, vinegar, shawarma seasoning blend, coriander, black pepper, turmeric, cinnamon, and salt. Rub the marinade into the meat, cover, and refrigerate overnight or at least for several hours.
• In the meantime, prepare the sauce. Mix all the ingredients until the mixture becomes homogenous. If the sauce is too thick, add some more lemon juice.
• Cook the meat in a pan over strong flame until the marinade evaporates. Then, pour in 1 cup of water and continue cooking until the meat is soft. Add tomato and pepper slices and stir until they fall apart. Set aside.
• Spread the sauce over the pita bread. Top with sliced onion, pickles, sumac and parsley, and finish with shawarma. Roll and serve.

MAKE YOUR OWN BEEF SHAWARMA

Steps:

• Gather the ingredients.
• Combine all ingredients-yogurt, vinegar, garlic, pepper, salt, cardamom pods, allspice, and lemon juice. If it seems a little dry, add a little olive oil (a tablespoon at a time).
• Add the beef, cover, and refrigerate at least 8 hours, preferably overnight.
• In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook. If beef becomes a little dry, add a few tablespoons of water throughout the cooking duration.
• While beef is cooking, prepare the sauce.
• Gather the ingredients for the sauce.
• Combine sauce ingredients-tahini, lemon juice, yogurt, and garlic-and mix well. Here is an excellent tahini recipe , if you do not have some handy. Set aside.
• Gather the filling ingredients.
• In a large bowl, take the onions, tomatoes, and cucumbers and sprinkle with sumac.
• Add other filling ingredients-parsley and pickle slices, if using, and combine well.
• When the beef is done, you can shred it, slice it, or leave it in large pieces. As long as it is thinly cut, there is not much difference. We prefer to cut ours into wide strips.
• To assemble, place enough beef on a pita to cover 1/4 of the loaf.
• Add veggies and pour sauce.
• Roll like a soft taco or burrito , and you have shawarma.

LEBANESE BEEF SHAWARMA RECIPE

Steps:

• Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.
• Cut the beef into chunks of 4 inches long by no more than 2/3 inch in thickness.
• In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.
• Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat.
• Once cooked, shred the meat on a cutting board and serve hot.
• Lay the marinated beef chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.
• Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.
• In a blender, mix the Tahini paste with garlic, lemon juice and salt until you turn it into a thick sauce.
• Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley. Roll and enjoy.

BEEF SHAWARMA RECIPE

Steps:

• In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
• Using a chef's knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
• Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
• Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
• While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
• Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!