Beef Shawarma Sandwich Recipe

Prepare meat

Trim excess fat from beef and lamb and slice across the grain as thinly as possible (about 2–3 mm). Partially freezing the meat for 20–30 minutes makes thin slicing easier.

Make marinade

In a large bowl combine plain yogurt, olive oil, minced garlic, white vinegar, lemon juice, ground cumin, ground coriander, paprika, turmeric, cinnamon, black pepper, kosher salt, and crushed red pepper flakes if using. Whisk until smooth.

Marinate

Add the thinly sliced beef and lamb to the marinade. Toss with your hands or tongs so every piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for maximum flavor and tenderness.

Cook meat – oven or stovetop (spit substitute)

Remove meat from fridge and let sit 15 minutes. Preheat oven to 220°C (425°F) and line a rimmed baking sheet with foil. Arrange a wire rack on the sheet and mound the marinated meat in a relatively tall pile in the center to mimic a vertical spit. Roast for 25–35 minutes, turning the pile once halfway and basting any juices over the top, until edges are browned and internal pieces reach 70°C (160°F). Alternatively, heat a large heavy skillet or cast-iron pan over medium-high heat with 1–2 tbs olive oil. Add meat in batches and cook quickly, stirring frequently, until well-browned and slightly crisp at edges, about 6–8 minutes per batch. Keep cooked meat warm on a tray tented with foil.

Shred or slice cooked meat

Using two forks or a sharp knife, thinly slice or shred the cooked meat into bite-sized strips. Season lightly with a pinch of salt if needed. Reserve any pan juices for drizzling.

While the meat is marinating or cooking, prepare vegetables. Thinly slice tomatoes, cucumber, and red onion. In a medium bowl combine olive oil, lemon juice, salt, and black pepper. Add sliced vegetables, chopped parsley, and shredded lettuce. Toss gently to combine and let rest for 10–15 minutes so flavors meld.

Optional quick pickle: If you prefer pickled onions, toss the sliced red onion with 2 tbs lemon juice and 1 tbs sugar and let sit 10 minutes before assembling.

Make simple garlic sauce (quick toum-style)

If using prepared tahini sauce, skip this step. For a quick garlic sauce, in a small food processor combine 2 cloves garlic, 0.25 cup plain yogurt (optional for milder flavor), 2 tbs olive oil, 1 tbs lemon juice, pinch of salt, and process until smooth. Slowly stream in an additional 2–3 tbs olive oil while processor runs to emulsify. Taste and adjust salt or lemon. If you have a traditional toum recipe or store-bought garlic sauce, use about 0.5–0.75 cup total.

Warm tahini slightly and thin with a tablespoon of water or lemon juice if too thick. Combine or offer both tahini and garlic sauce for assembly.

Warm flatbreads or pita briefly: heat a skillet over medium heat, brush each bread with a little butter or oil and warm 30–60 seconds per side until pliable and lightly charred in spots.

Assemble sandwiches: Spread 1–2 tbs tahini or garlic sauce on the center of each warmed flatbread. Pile 150–180 g (about 1.5–2 handfuls) of the shredded marinated meat on top. Add a generous spoonful of the marinated vegetable salad, a sprinkle of chopped parsley, and a drizzle of any reserved pan juices and hot sauce if using.

Fold or roll the bread to enclose the filling. Serve immediately, wrapped in parchment or foil if desired to hold shape. Offer extra sauce and lemon wedges on the side.