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Restaurants›Albaraka Mediterranean Market and Grill›Beef Shawarma Recipe

Beef Shawarma Recipe

Name: Albaraka Mediterranean Market and Grills Beef Shawarma Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs beef chuck roast, trimmed and cut into 2-inch pieces; 1 cups plain Greek yogurt; 3 tbs olive oil; 6 tbs garlic, minced (about 6 cloves); 2 tbs white vinegar; 2 tbs lemon juice, fresh; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground paprika; 1 tsp smoked paprika; 1 tsp ground allspice; 1 tsp ground cinnamon; 1 tsp ground turmeric; 1 tsp ground black pepper; 2 tsp kosher salt; 1 tsp crushed red pepper flakes (optional for heat); 1 cups beef or chicken broth (low-sodium); 2 each bay leaves; 1 tbs butter (optional, for finishing); 1 tbs fresh parsley, chopped (for garnish); 6 each pita bread or flatbreads, warmed; 1 cups pickled cucumbers or pickles, sliced; 1 cups sliced tomatoes; 1 cups thinly sliced red onion; 1 cups tahini sauce or garlic sauce (toum); 2 tbs hot sauce (optional)

Inspired by Albaraka Mediterranean Market and Grill

Time3h

Serves6

Slow-cooked halal beef shawarma packed with deep, savory flavor and traditional Mediterranean spices. A hearty and satisfying favorite for shawarma lovers in Raleigh.

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Ingredients

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Beef & Marinade

2 lbs beef chuck roast, trimmed and cut into 2-inch pieces

1 cups plain Greek yogurt

3 tbs olive oil

6 tbs garlic, minced (about 6 cloves)

2 tbs white vinegar

2 tbs lemon juice, fresh

2 tsp Ground cumin

2 tsp Ground coriander

2 tsp Ground paprika

1 tsp Smoked paprika

1 tsp ground allspice

1 tsp Ground cinnamon

1 tsp Ground turmeric

1 tsp ground black pepper

2 tsp kosher salt

1 tsp crushed red pepper flakes (optional for heat)

Cooking & Finishing

1 cups beef or chicken broth (low-sodium)

2 each bay leaves

1 tbs butter (optional, for finishing)

1 tbs Fresh parsley, chopped (for garnish)

To Serve

6 each pita bread or flatbreads, warmed

1 cups pickled cucumbers or pickles, sliced

1 cups sliced tomatoes

1 cups thinly sliced red onion

1 cups tahini sauce or garlic sauce (toum)

2 tbs hot sauce (optional)

Method

Beef & Marinade

Prepare Marinade

In a large bowl, whisk together Greek yogurt, olive oil, minced garlic, white vinegar, lemon juice, cumin, coriander, paprika, smoked paprika, allspice, cinnamon, turmeric, black pepper, kosher salt, and red pepper flakes (if using) until smooth and well combined.

Marinate Beef

Add the 2 lbs of beef chuck pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to allow flavors to penetrate.

Cooking & Finishing

Sear (Optional, for extra color)

If you prefer a deeper color, heat 1 tablespoon neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the marinated beef pieces 1–2 minutes per side until browned but not cooked through. Transfer seared pieces to a plate.

Slow Cook

Lower heat to medium-low. Add the beef (seared or unseared) to the pot. Pour in 1 cup low-sodium beef or chicken broth and add 2 bay leaves. Bring to a gentle simmer, then cover and cook for 2 to 2 1/2 hours on low, stirring occasionally, until the beef is very tender and shreds easily. Alternatively, transfer beef and marinade to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.

Shred & Reduce Sauce

When the beef is fork-tender, remove bay leaves. Use two forks to shred the beef in the pot, mixing it into the cooking liquid. If the sauce is too thin, increase heat to medium-high and simmer uncovered for 8–12 minutes, stirring, until it reduces and clings to the beef. Stir in 1 tablespoon butter (optional) and chopped parsley for sheen and brightness. Taste and adjust seasoning with salt and pepper if needed.

To Serve

Warm Bread & Assemble

Warm pita or flatbreads in a dry skillet over medium heat for 30–60 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes. Place a generous portion (about 4–5 ounces) of shredded beef down the center of each warmed bread.

Add Toppings

Top the beef with sliced tomatoes, pickled cucumbers or pickles, thinly sliced red onion, a drizzle of tahini or garlic sauce, and hot sauce if desired. Garnish with additional chopped parsley.

Serve

Fold or roll the pita to enclose the fillings and serve immediately while warm. Leftover beef keeps well refrigerated for up to 4 days and reheats gently in a skillet with a splash of broth.