🌯 Beef shawarma

Name: Beef shawarma
Total time: 40 min
Yield: 4
Cuisine: Levant · Middle East
Ingredients: 700 g beef sirloin, thinly sliced; 2 tsp shawarma spice mix (cumin, coriander, allspice, cinnamon, black pepper); Juice of 1 lemon, 2 garlic cloves, 2 tbsp oil, salt; 4 tbsp tahini mixed with lemon juice and water; Garlic sauce: 4 garlic cloves blended with lemon juice, salt and oil; 4 pita breads; Pickles, tomato, onion and parsley

Origin: Levant · Middle East

585kcal

per serving · 300 g

195kcal

per 100 g

42 gProtein14 g / 100 g

27 gFat9 g / 100 g

42 gCarbs14 g / 100 g

Beef shawarma is thinly sliced beef, marinated with warm spices, stacked on a vertical spit and shaved off as it roasts. It is wrapped in pita with tahini sauce, garlic sauce, pickles and salad, giving a juicy, spiced filling with a nutty, tangy dressing. It is sold as a wrap or as a plate at shawarma shops across the Middle East.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein14 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenbecause of: pita bread

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Sesame

What it is made of

beefspicestahinipita breadpicklessaladgarlic sauce

Recipe

4 servings40 min

Ingredients

700 g beef sirloin, thinly sliced
2 tsp shawarma spice mix (cumin, coriander, allspice, cinnamon, black pepper)
Juice of 1 lemon, 2 garlic cloves, 2 tbsp oil, salt
4 tbsp tahini mixed with lemon juice and water
Garlic sauce: 4 garlic cloves blended with lemon juice, salt and oil
4 pita breads
Pickles, tomato, onion and parsley

Method

Toss the beef with spices, lemon, garlic, oil and salt and marinate for at least 2 hours.
Sear the beef in batches in a very hot pan for 2–3 minutes until browned at the edges.
Whisk the tahini with lemon juice and water to a pourable sauce.
Fill each pita with beef, tahini sauce, a little garlic sauce, pickles and salad, and roll tightly.

How to make it lighter

Garlic sauce is mostly oil — use a teaspoon, or rely on the tahini sauce alone.
Choose a plate with extra salad instead of the wrap to cut the bread.
Use a lean cut like sirloin and sear it without extra oil.

History

Roasting meat on a vertical spit developed in Ottoman lands, probably in the 19th century, and the Arabic name comes from the Turkish çevirme, “turning”. In the Levant, beef and lamb shawarma are traditionally paired with tahini sauce, while chicken more often comes with garlic sauce. Today it is one of the region's most popular street foods.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →