Beef / Lamb Shawarma Recipe

1. Trim and slice

Trim excess fat from the beef and lamb if desired. If not already thinly sliced, freeze meat for 30–45 minutes until slightly firm, then slice into very thin strips (about 1/8–1/4 inch) to mimic shawarma-style slices.

2. In a medium bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, allspice, cinnamon, kosher salt, and black pepper until smooth and combined.

3. Place beef and lamb strips in a wide shallow dish or resealable bag. Pour marinade over the meat, toss gently to coat all pieces evenly, then press out excess air and seal. Refrigerate for at least 2 hours, ideally 6–8 hours. For best flavor, up to 24 hours is fine. For a quick option, marinate 30 minutes.

4. If using rotisserie or vertical spit

Stack pieces of marinated meat tightly on the rotisserie skewer, alternating beef and lamb if desired. Cook on rotisserie over medium heat until internal edges are browned and edges are crispy, about 60–90 minutes depending on stack size. Slice thinly from the cooked outer layers as they brown. Keep juices in a shallow pan to baste and keep meat moist.

5. If using oven (recommended for home/kids)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange marinated meat in a single layer or piled loosely on the rack. Roast 12–18 minutes, turning once halfway, until edges are nicely browned and slightly crisp. For more crispness, broil 1–2 minutes while watching carefully.

6. If using stovetop (pan method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil. Add meat in a single layer (work in batches to avoid steaming). Cook 2–4 minutes per side until browned and cooked through. Reduce heat to medium if meat browns too quickly. Transfer cooked meat to a plate and keep warm.

7. Taste a small piece to check seasoning and doneness. Reserve 2–3 tablespoons of pan juices or drippings to mix into the sliced meat for extra moisture if desired.

8. Warm mini pita breads: brush lightly with butter or a little oil and warm in a dry skillet over low heat or in the oven at 350°F (175°C) for 3–5 minutes until pliable and warm.

9. Spread about 1–2 tablespoons hummus onto each warmed pita. Add a small handful (about 2–3 ounces) of sliced beef and lamb per pita. Drizzle 1 teaspoon mild garlic sauce or plain yogurt over meat for moisture and kid-friendly flavor.

10. Top with a little shredded romaine (about 2 tablespoons), cucumber slices, and diced tomato. If using, add a sprinkle of shredded cheddar or a few mild pickle slices for children who like them.

11. Fold or roll the pita to enclose filling. Serve immediately while warm. Provide extra mild sauce on the side for dipping.

12. Refrigerate leftover cooked meat in an airtight container for up to 3 days. Reheat gently in a skillet over low-medium heat with a splash of water or reserved juices, or in the oven at 325°F (160°C) until warmed through. Avoid overheating to keep meat tender.